March 21, 2017

Rosemary and Garlic Chick Pea Flatbread


I love the ease of this flatbread.  There’s no kneading, no rising, aside from letting it stand for 10 minutes you just throw the ingredients in and cook it for 5 minutes.  It’s great hot, yummy leftover cold and basically only has one main ingredient.  Garbanzo bean flour is naturally gluten free, and while it’s not paleo it is grain free.  It’s also higher in protein that traditional flour breads.

If you taste the batter prior to cooking, don’t be alarmed.  It tastes completely different once it’s cooked and it mellows out into a slightly nutty mild bread that’s mostly flavored by whatever you add to it.

INGREDIENTS

1.5 cups garbanzo bean/chickpea flour (THIS is the best deal I’ve found online!)

1 cup water

1 tsp aluminum free baking powder (I just use TJs own brand)

1 clove garlic, crushed

1/2 tsp pink salt

1 tsp finely chopped rosemary

You’ll also need a 10″ cast iron skillet (THIS is the one in the picture)

IMG_4444

 

DIRECTIONS

Start by whisking the rosemary, salt, water and garbnazo bean flour together until they are combined and smooth.  It will be a thin paste like texture.  Let that stand for at least 10 minutes – leaving it more won’t help or hinder it in my experience so if it’s more convenient to leave it for longer, it’s ok!

Preheat your oven to 350F.

Add the clove of crushed garlic into the garbanzo bean mixture then sprinkle the baking powder over the top and mix it in really well.

Heat your skillet over a medium heat until it’s hot.  I don’t use oil in mine as it’s a well seasoned skillet but you can brush it with oil first to be safe if you want.

Pour the garbanzo bean batter into the pan and quickly and gently smooth it out to cover the whole pan turning the heat down to low as you do. It will start to cook immediately, so smooth it out quickly then top with some extra rosemary leaves, and a twist of pink salt and black pepper before popping it in to the oven.

It needs about 3-5 minutes in the oven so watch it carefully.  The flatbread will cook from underneath with the heat of the skillet so you’re just looking for the top to become set and springy then you want to pull it out.  Drizzle it with some olive oil, slice and serve right from the hot pan.

IMG_4433

 

SHARE THIS POST

2 Responses to “Rosemary and Garlic Chick Pea Flatbread”

Related Posts

Raw Banoffee Pie

Desserts, Paleo, Vegan

Last Friday night we had a Christmas dinner party with some of our dearest friends. I was volunteered for dessert duty and I wanted to take the opportunity to try…

Spelt Bread

Breads, Breakfast ideas, Vegan

I’m not going to claim to be a bread baker, but this is our much tried and tested bread recipe and the only one we do.  Sometimes I mix it…

Raw Valentine’s Fig and Banana Cheesecake

Bars and cookies, Cakes, Desserts, Paleo, Vegan

A lot of the time my inspiration for food comes from looking at what we have and making it become something else… this was one of those.  After a batch…

Roasted Carrot Hummus

Main dishes, Paleo, Salads, Vegan

My weekdays run on pre prepped veggie bowls. They’re the best for doing mass prep in one go and then getting to tuck into hearty nutritious food with minimal prep…

Fresh Asian Pear Vinaigrette

Main dishes, Paleo, Salads, Vegan

I love putting a huge salad on the table with a loaf of bread and some other goodies and then tucking in with people I love followed by a french press…

Paleo Waffles

Breakfast ideas, Paleo

We love a good waffle over here in the Neusch house! Sweet and savory, breakfast and dinner… there’s not really a bad time for that crispy sweet, syrup laden mouthful….

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.