In case you missed this recipe in the Washington Post a few weeks ago, I’m posting it here because I think that everyone should try this flatbread. I have made it several times already and my husband has professed that he could live off of it. It’s really a cinch to make, has very few ingredients, is way more nutritious than other types of bread, and both kids and adults will love it. What more could you ask for? And if gluten is not your thing, this flatbread happens to be gluten-free. Serve it as a snack by itself, with hummus or salsa, or serve it alongside whatever nutritious entree you’re whipping up for dinner.
You can find chickpea flour (also know as garbanzo bean flour) on the baking aisle at Whole Foods and on the natural foods aisle at Giant.
Make Ahead Note: The batter for the flatbread needs to sit for a few hours at room temperature or overnight in the refrigerator. The batter takes less than 10 minutes to make (including chopping the rosemary).
Prep Time: less than 10 minutes
Cooking Time: about 9 minutes
Yield: one 10-inch flatbread or two 8-inch rounds (12 pieces)
- 1 cup chickpea flour
- 1 cup cool water
- 3 1/2 tablespoons olive oil, divided
- 3/4 teaspoon sea salt
- 2 teaspoons chopped fresh rosemary
- freshly ground black pepper
- Combine the chickpea flour, water, 1 1/2 tablespoons olive oil, salt, and the rosemary, stirring until smooth.
- Cover and let the mixture rest for at least 2 hours, or refrigerate it overnight.
- When the batter is ready, position an oven rack 4 to 6 inches from the broiler. Place a medium cast-iron skillet, or two 8 inch round cake pans on the rack. Preheat the oven to 500 degrees. (If using cake pans, make sure they can withstand high heat).
- Once the oven is preheated, remove the hot skillet or pans from the oven and pour in the remaining 2 tablespoons of oil (1 tablespoon in each pan if using cake pans).
- Return the skillet or pans to the oven for a few minutes to heat up. Then take them out and quickly pour in the batter, spreading it evenly in the skillet (or dividing it evenly between the 2 pans).
- Bake for 5 minutes – the flatbread will look set and will pull away from the sides a bit.
- Turn on the broiler (leaving the flatbread in the oven). Once the broiler is going, broil the flatbread for 3 or 4 minutes, until slightly charred.
- Remove from the oven and sprinkle with freshly ground pepper to taste. Slide the flatbread onto a cutting board and slice into wedges with a pizza cutter or knife. Serve immediately.
Note: You can easily vary the flavor of the flatbread. Try adding chopped onions, garlic, or different herbs and spices to the batter.
Adapted from Casey Seidenberg who adapted the recipe from cookbook author and baker extraordinaire, Dorie Greenspan.