Easy to Make Chickpea Flatbread

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I have been avoiding bread and gluten for over a month now, surprisingly I really don’t miss it much. I do though get a craving for something bread like every once in a while. I saw these on the kitchen operas and have been wanting to make them. I finally did and  I’m glad, they were really good. I ate them with hummus I made, they are a bit more on the cracker side, very light with a nice crunch. A great gluten free flatbread and simple to make.

I made mine with caraway seeds and pan fried them in coconut oil which makes them crispier.

Chickpea Flatbread
Easy to make chickpea flatbread. Light and crispy, add whatever spices you prefer.
  • 1 cup chickpea flour + more for rolling
  • 2 Tbsp potato starch
  • 1 Tsp cumin seeds, caraway seeds or spice of your choice
  • ½ Tsp Himalayan sea salt
  • 1 Tbsp olive oil
  • ⅓ cup water
  • coconut oil for light frying
  1. Wisk together all the dry ingredients in a bowl
  2. Add in the olive oil and water
  3. Mix by hand until combined (you may need to have flour around to keep adding to prevent from sticking to much on your hands)
  4. Heat cast iron or frying pan to medium- low and add coconut oil
  5. Roll dough into 6 small balls and keep coating with flour while rolling them into flat circles with a rolling pin
  6. Fry each one separately in the pan on each side until cooked and lightly browned
  7. Serve right away


Hope you enjoy this light and crispy homemade flatbread recipe!

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3 Comments on Easy to Make Chickpea Flatbread

  1. Lindsay at Kitchen Operas
    November 12, 2013 at 3:35 am (4 years ago)

    These look great — I like the idea of adding caraway seeds and frying them for a crispy version! Glad you liked them!

  2. Susanna deering
    November 12, 2013 at 5:03 pm (4 years ago)

    Thank you! I’ve been enjoying your blog – thanks for the inspiration!


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