Ingredients
For the Flatbread:
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1 cup chickpea flour (also called gram flour or besan)
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1/2 cup water (adjust for batter consistency)
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2 tbsp olive oil (plus extra for brushing)
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1/2 tsp salt
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1/2 tsp baking powder (optional, for fluffier texture)
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1/4 tsp garlic powder or 1 small garlic clove, minced
Toppings / Mix-ins:
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1/4 cup cherry tomatoes, halved
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1/4 cup Kalamata olives, pitted and sliced
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2 tbsp red onion, finely chopped
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1 tsp dried oregano or za’atar
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Optional: feta crumbles, fresh parsley, or arugula for garnish
Instructions
1. Make the Batter:
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In a bowl, whisk chickpea flour, salt, baking powder (if using), and garlic.
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Gradually whisk in water until smooth; consistency should be like pancake batter—not too runny, not too thick.
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Stir in 1 tbsp olive oil.
2. Cook the Flatbread:
Stovetop Method (Recommended for Soft Flatbreads):
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Heat a non-stick skillet over medium heat and brush with a little olive oil.
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Pour enough batter to form a 6–7 inch round.
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Cook 4–5 minutes until edges firm and the bottom is golden.
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Gently flip and cook another 3–4 minutes.
Oven Method (For Crispy Flatbreads):
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Preheat oven to 425°F (220°C).
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Spread batter on a parchment-lined baking sheet into desired shape.
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Top with tomatoes, olives, onion, and oregano.
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Bake 12–15 minutes until golden and set.
3. Add Toppings:
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If using feta or fresh herbs, sprinkle on after cooking to keep flavors fresh.
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Drizzle with extra olive oil or a squeeze of lemon juice for brightness.
4. Serve:
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Enjoy warm as a snack, appetizer, or paired with hummus, tzatziki, or a Greek salad.
💡 Tips:
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Chickpea flour can sometimes be bitter—using olive oil and herbs balances the flavor nicely.
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For a thinner, crispier flatbread, add a little more water to the batter.
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This flatbread is high in protein and fiber—great for a filling vegetarian meal.
I can also give a one-pan, super-quick 15-minute version that’s slightly softer and more pizza-like if you want.
Do you want me to provide that version too?
