Indian-Spiced Chickpea Flatbread
This high-protein flatbread does not skimp on robust flavor. I love the flatbreads used in Indian cuisine, like chapati or roti, and this is sort of a riff on that, punched up with the nutty flavor and protein of chickpea flour. Great for enjoying with stews, eating with a chutney or basically any ol’ way, these flatbreads are fairly quick and definitely easy to make. Feel free to adapt with your own spices and veggies
Some ideas for the dough: Add coriander leaves, diced red onion, sweet peppers, cayenne powder. It’s your canvas; modify as you like.
1 cup chickpea flour
1 cup all-purpose flour (I used gluten-free), plus extra for rolling out the dough
2 teaspoons salt
1 teaspoon ground pepper
2 ½ teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground fennel
½ teaspoon turmeric
½ teaspoon onion powder
1 Roma tomato, small dice
1 serrano pepper, seeded, minced small
1 tablespoon neutral oil, plus for oiling pan between batches
Water to mix (I used one cup)
In a large bowl, mix together everything but the water. Add the water a small bit at a time until the dough comes together. It should be sticky but hold together. Let this rest for 30 minutes.
Begin warming a pan over medium heat. Spread one teaspoon of oil evenly across the pan. Preheat your oven to 300 degrees.
Separate the dough into six balls. Roll out into circles on a lightly floured surface. Cook them one at a time, three minutes on each side, in the pan, sprinkling with a little extra salt and pepper. Transfer to a baking sheet and keep warm until all the flatbread has been prepared. Serve warm.
This high-protein flatbread does not skimp on robust flavor. I love the flatbreads used in Indian cuisine, like chapati or roti, and this is sort of a riff on that, punched up with the nutty flavor and protein of chickpea flour. Great for enjoying with stews, eating with a chutney or basically any ol’ way, these flatbreads are fairly quick and definitely easy to make. Feel free to adapt with your own spices and veggies
Some ideas for the dough: Add coriander leaves, diced red onion, sweet peppers, cayenne powder. It’s your canvas; modify as you like.
1 cup chickpea flour
1 cup all-purpose flour (I used gluten-free), plus extra for rolling out the dough
2 teaspoons salt
1 teaspoon ground pepper
2 ½ teaspoons ground cumin
1 teaspoon garam masala
1 teaspoon garlic powder
1 teaspoon ground fennel
½ teaspoon turmeric
½ teaspoon onion powder
1 Roma tomato, small dice
1 serrano pepper, seeded, minced small
1 tablespoon neutral oil, plus for oiling pan between batches
Water to mix (I used one cup)
In a large bowl, mix together everything but the water. Add the water a small bit at a time until the dough comes together. It should be sticky but hold together. Let this rest for 30 minutes.
Begin warming a pan over medium heat. Spread one teaspoon of oil evenly across the pan. Preheat your oven to 300 degrees.
Separate the dough into six balls. Roll out into circles on a lightly floured surface. Cook them one at a time, three minutes on each side, in the pan, sprinkling with a little extra salt and pepper. Transfer to a baking sheet and keep warm until all the flatbread has been prepared. Serve warm.
Vegan, Recipe, Bread, Flatbread, Indian, Chickpea, Side Dish, Robust