Published: · Modified: by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 12 Comments
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Simple & speedy, these yummy Easy Vegan Chickpea Flour flatbreads are made from a mix of chickpea & plain flour. Perfect for mopping up juices & dunking into soups...
What do you do when you've made delicious warming soup or a chunky veggie stew but have forgotten to buy or make some crusty bread? And you're SO hungry that just some soup won't fill the hole!?! You make some quick & easy, yummy flatbreads like these, that's what you do!
this recipe
These quick to make flatbreads are the perfect thing for scooping up soup, curries, stews or dips.
Jump to:
- 🌱Ingredients
- 👩🍳Easy Step by Step instructions
- 🍲What to eat with the flatbreads
- 📖 Recipe
- 💬 Comments
🌱Ingredients
Chickpea flour: also called besan or gram flour. Why have I included it in this recipe ?Because it tastes DELICIOUS! It also gives a lovely texture that is perfect for scooping.
Chickpeas are also a good source of protein & fibre, which we know are always good things to add to your diet
Plain flour: also known as all purpose flour. You could use spelt or wholemeal flour too. This recipe also works well with gluten free flour as substitute for plain-flour.
Olive Oil: Adds a delicious flavour and helps the texture of the flatbreads
Salt: I like to used flakey sea salt. Season to taste.
Other Flavourings: You can add nigella (kalonji) or sesame seeds just before cooking. Or leave the flatbreads plain.
👩🍳Easy Step by Step instructions
These easy flatbreads come together really quickly, just mix, leave stand for a few minutes then form into balls, then flatten & fry in a pan with just the teeniest smidge of oil.
🍲What to eat with the flatbreads
These delicious and easy to make flatbreads are PERFECT for eating with some of our favourite soups and stews..
Soothing Butternut Squash and White Bean Soup
and soups that are kind of more of a stew like my
Last, but definitely not least, more often than anything else, my legendary lentil soup. (see image below for how delicious it is with the flatbreads!)
(Actually a recipe that I adapted from an old cookbook of my Mum's, but shhh..) - you can find the adaptation here..
Let us know in the comments what you think of these easy chickpea flour flatbreads and what you have served them with!
📖 Recipe
Easy Vegan Chickpea Flour Flatbreads.
Louise-Claire Cayzer
Quick & easy vegan flatbreads that are enriched with chickpea flour. Perfect for mopping up juices & dunking into soups.
4.29 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine Indian, Middle Eastern, Vegan
Servings 4
Calories 123 kcal
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- ⅔ cup flour (OR 80g *You can use gluten-free flour here. )
- ⅓ cup chickpea flour (also known as gram or besan flour) (OR 35g)
- 1 teaspoon olive oil
- scant ¼ cup warm water
- pinch salt
- 1 Tbs Nigella (Kalonji) seeds (Optional)
Instructions
Mix the flours & salt together
Make a well in the middle of the flours and very slowly add water & mix. Keep adding water & mixing until a soft dough forms
Kneed the dough a little, add in ½ the oil, then kneed more, adding extra water or flour as needed until the dough is pliable and does not stick to your hands.
Let the dough rest for 10 - 15 minutes
To cook: Heat a frying pan
Make golf ball sized balls from the dough, then flatten out into discs using a rolling pin, or even just your hands- pizzeria style!
Push the Nigella/Kalonji seeds into the dough if using.
Add a teeeeeny bit of oil to your frying pan & put the flattened disc of dough onto the pan.
Cook until the dough starts to lift & bubble a bit & flip. Cook for a few more minutes
Keep warm on a plate and cook the rest of the dough as before.
Video
Notes
This recipe is super easy to scale up or down, use the ratio of ⅓ chickpea flour to ⅔ plain flour.
Nutrition
Calories: 123kcalCarbohydrates: 22gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 8mgPotassium: 107mgFiber: 2gSugar: 1gVitamin A: 4IUCalcium: 8mgIron: 1mg
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
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Reader Interactions
Comments
Victoria says
Hi there!I was wondering if this recipe would still work if I only used the garbanzo flour as I am on an extremely strict diet atm. The only other flours I can use are almond and coconut.
Thanks!
Reply
Louise-Claire Cayzer says
Hi Victoria,- It will work, but will be less flexible than when made with AP flour. Why not try making a half serve as an experiment? you could add some coconut or almond flour in too. It will still taste nice, but the texture will be a bit different.
Reply
Stacy says
Hi. I was wondering for the plain flour, could I use oat flour/buckwheat flour/all purpose gluten free flour?? Thanks.
Reply
Louise-Claire Cayzer says
One of my friends has made them with All Purpose gluten free flour. She amended the ratio to be 50/50 as she says that G.F. flour isn't as elastic. They turned out really well for her! Hope that helps 🙂
Reply
Kathy says
Try it and let us know how they turned out. Perhaps whole spelt flour would work.
Reply
Louise-Claire Cayzer says
Hi Kathy, Whole Spelt flour will definitely work out and is delicious (I've tried both it and white rye flour and both are really good)
Reply
Catherine Gangcuangco says
hi do u have a video on this? hope u could get back to me asap. thank you
Reply
Louise-Claire Cayzer says
Sadly we don't have a video of this. We're only just starting out with video and haven't done any yet!
Reply
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