Flatbread Revolution - Chickpea Flatbread
Written by Renata Trebing
Since time immemorial the humble flatbread has been a staple food source for cultures across the globe from Africa to the Americas. Always made with simple ingredients that could be prepared and cooked easily, and many of the combinations were delicious just like Chickpea Flatbread.
With the evolution of man came the development in bread production, with the utilisation of yeasts, and fermentation to create a lighted and fluffier bread product which quickly gained popularity. This in turn spelt the demise of flatbreads, for the lighter, and cost-effective leavened bread products.
Though we find recently that flatbreads have been making a revival, they are being demonstrated on cooking shows, on the internet and appearing in shops, restaurants and bakeries. You may well have heard about them, or tried them and not yet had the time or intent to make one, don't worry, they are super simple. Try for your first one this simple Chickpea Flatbread recipe.
- Fry pan
- Mixing bowl
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp olive oil
- 1/2 tsp salt
- In a large bowl, mix together the chickpea flour, water, olive oil and salt, to create a thick batter.
- Preheat a cast iron skillet or large non-stick pan over medium heat. Grease with your favorite non-stick spray.
- Scoop up tablespoons of the batter and spread into a circular shape on the skillet or pan.
- Cook for approximately 5 mins, or till the underside is golden brown, crisp and slightly charred.
- Carefully flip over the flatbread, then continue to cook for another 5 minutes, or till the golden brown and crisp on the other side.
- Repeat steps 3-5 with the remaining batter.
- Serve the flatbreads topped with your favorite ingredients like cream cheese, fresh peaches, mint and honey.
If there is a recipe you would like to learn, and cannot find anywhere, on the internet or by asking your contacts, feel free to give us a try, we would be more than happy to help. With our contacts, you never know what we will be turning up, plus I am sure the new recipe will be a great addition to our ever growing collection.