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Chickpea Flatbread


  • 2 2/3 cups chickpea flour
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • refined coconut oil or some other high smoke point oil for cooking


  • Combine all the ingredients in a blender container and blend until combined (when I don't want to get the blender dirty, I combine the ingredients in a 4 cup measuring cup and use an immersion blender to get a smooth, even textured batter). Let the batter rest for at least half an hour before cooking.
  • Once the batter has rested, heat a 10 inch cast iron skillet over medium-high heat. Once it's hot, brush the pan with the coconut oil and apply the first spoonful of batter, using the back to smooth it out into an even round that is between four and five inches in diameter.
  • Cook for two to three minutes on the first side. You know it's ready to flip when the bubbles that appear around the edges pop and stay open. The uncooked side will also go from looking shiny to taking on a matte finish.
  • Scoot a flexible spatula around the edges of the bread to loosen it from the pan and flip (the first couple always tear for me).
  • Brush the pan with a touch more oil and repeat the process until you've used all the batter.
  • They are best eaten immediately, but you can also keep them in a ziptop bag in the fridge and refresh them in a toaster oven the next day.