Baked Chickpea Flatbread

The weather in Texas has been way too cold lately–icy roads have left me stranded at home for the past couple of days! We don’t know how to deal with coldness here. My week hasn’t been bad though, I’ve been eating lots of hot soup (also, mini taco parties with my sister). Soba noodle soup is my go-to, but some spicy curry might be next on the menu.

Today, I’m sharing the basil garlic flatbread recipe I promised from last week’s sweet potato eggplant curry post!

Sweet Potato Eggplant Curry

I’ve seen recipes for chickpea flatbread in Italian cooking (where it’s called socca, or farinata) and in Indian-inspired cuisine. I wanted to try making a chickpea flatbread without oil in the batter, and the results were delicious, very savory and satisfying.

I paired this bread with curry the last time I made it, but it’s also great on its own.
This was my first time working with chickpea flour–I love that it’s high in protein and fiber! I’m curious how it will work in other things, like maybe pizza crusts or savory crepes.

Baked Chickpea Flatbread
Makes 4-5 servings

Total time: 30-40 minutes
  • 1 3/4 cup chickpea/garbanzo flour (I used chickpea flour from the bulk bin at Whole Foods)
  • 1/2 t sea salt
  • 3 t garlic powder
  • a dash of red pepper flakes (optional)
  • a pinch of black pepper (optional)
  • 1 heaping T nutritional yeast
  • 1 3/4 cup water
  • 5-6 basil leaves (optional)
  • coconut oil, for greasing the pan
  1. Sift and mix together all the dry ingredients, except for the basil.
  2. Add the water gradually, 1/2 cup at a time. Whisk until smooth.
  3. Let the batter stand for 10 minutes (you could also let it sit overnight).
  4. Chop the basil leaves and fold them into the batter.
  5. Preheat the oven to 400 degrees F. I used my toaster oven!
  6. Grease your pan with a little bit of coconut oil. I used a 9×9 glass pan.
  7. Pour the batter into the pan and bake for 15-20 minutes, or until the flatbread is golden and a toothpick comes out clean.
  8. Let the flatbread cool for five to ten minutes, then cut with a knife or break it up by hand, like I did.
  9. Enjoy with curry or other soups! This keeps well in the fridge for at least a week. I like to pop mine in the toaster to reheat.

Sweet Potato Eggplant Curry

You could add so many things to this batter to make unique flavor combinations. My sister and I actually added some mushrooms and spinach last time and made savory chickpea veggie pancakes. Packed with iron and protein, they made the perfect healthy comfort food. I’m still working out the kinks in the recipe but I can’t wait to share it in a future post!

By the way, what are your thoughts on the changes I made to the blog layout? I’m particularly excited about the Instagram and Popular Posts featured on the right-hand side. I’m a visual person and I strive to make everything as visually appealing as possible. Hopefully these changes make your time here more fun!
I’ll be continuing to make the site better–please let me know if you have any feedback. 🙂

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