Easy grain free garbanzo bean flatbread recipe


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My family has always considered flatbreads like pitas as a means to convey hummus to one’s mouth. With this recipe, you can eliminate the middleman by baking the hummus into a flatbread. It’s especially good when dipped into olive oil.

This flatbread is best baked in a cast iron skillet so it can be transferred directly from stovetop to oven. I like an “omelet-size” skillet as it makes flatbread of the perfect size.

Garbanzo bean flatbread
Perfect to dip in olive oil

Gluten free garbanzo bean flatbread recipe

Allergens

  • GLUTEN-FREE
  • SOY-FREE
  • DAIRY-FREE
  • GRAIN-FREE

Ingredients

  • 120 grams garbanzo bean flour
  • 240 mL water
  • 5 grams chopped onion
  • 5 grams diced garlic
  • 3 grams teaspoon cumin
  • 3 grams salt
  • 3 grams parsley
  • 5 mL lemon juice
  • 5 mL olive oil, plus more for dipping
  • Oil for skillet

Instructions

Preheat oven to 475 degrees F. Also, begin preheating your skillet on the stovetop after greasing the pan. Be liberal in greasing the pan to ease removal of the flatbread once it is baked.

Sift together all dry ingredients into a small bowl. Add water, lemon juice, and olive oil, then mix thoroughly.

Once the skillet is ready, pour the batter into the skillet. Cook on the stove for five minutes (until edges are firm).

Transfer skillet into hot oven for 15 minutes, or until baked.

Remove from skillet by sliding a knife under the edge of the flatbread, plate, and serve with a side of olive oil.

Serves: 12 to 16 pieces, depending on how it is cut.