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Chickpea Flatbread

Chickpea Flour Flatbread by Bryanna Clark Grogan

Created and shared by Bryanna, on her blog,
Notes from the Vegan Feast.

Also found in her cookbook
Nonna's Italian Kitchen.


Chickpea Flour Flat Bread

1 1/2 cups chickpea flour or plain besan
1 1/2 cups water
3/4 tsp. salt
Freshly-ground black pepper to taste
2 teaspoons crushed garlic
2 tablespoons extra-virgin olive oil

2 hours before cooking, mix the water and chickpea flour in a medium bowl, cover, and let stand in a cool place for 2 hours.

Preheat the oven to 475° F (450° with convection). Coat a 14" pizza pan (or an 11 x 15” rimmed cookie sheet) with 1 tablespoon of the olive oil.

Stir the salt and pepper and garlic into the batter, which should be like a pancake batter (add water if too thick). Pour the batter into the pan and drizzle with the remaining oil. You can sprinkle the top with chopped garlic and rosemary, thyme or sage before baking, if you like. Other options are thinly sliced onions or green onions, or even slices of baby artichoke.

Brenda's Note:  I sprayed the baking pan with Pam Spray, and just whizzed 2 Tbsp. olive oil in with all the other ingredients, using a stick blender to fully incorporate the oil.  I did not drizzle any over the top.

When pressed for time, I'll substitute 3/8 tsp. garlic granules for the fresh garlic.

Bake for 10 minutes, then place under the broiler for a few minutes to brown the top. Grind more pepper on top, if you wish, and cut into wedges to serve. Serve hot.

See this page for using this recipe to make "tuna" burgers gluten free.

This bread is so fabulous right from the oven,
that hubby and I often just tear off strips and eat them as soon as
they are barely cool enough to handle!!

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