Chickpea Flour Flatbread with Sun-Dried Tomato Pesto

Chickpea Flour Flatbread with Sun-Dried Tomato Pesto

Crisp-edged chickpea flatbread gets a tangy lift from sun-dried tomato pesto.

Total 1 hr Makes 4 servings Calories 245/serving

Dietary

Vegan, Vegetarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This naturally gluten-free flatbread starts with a simple chickpea flour batter that's rested, then pan-seared until golden and slightly crisp at the edges. Topped with rich sun-dried tomato pesto, it works as a light lunch, appetizer, or side for soups and salads.

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons olive oil, plus more for cooking
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 cup sun-dried tomato pesto
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. In a medium bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, cumin, and garlic powder until smooth and free of lumps.

  2. Let the batter rest at room temperature, uncovered, to allow the flour to fully hydrate.

  3. Heat a 9-inch nonstick or cast iron skillet over medium heat and add a thin coating of olive oil.

  4. Pour about 1/2 cup of batter into the skillet, tilting to spread it into a thin, even round.

  5. Cook until the edges look dry and the bottom is golden with light browning, about 3 minutes.

  6. Flip and cook the second side until golden and slightly crisp at the edges, about 2 minutes.

  7. Transfer the flatbread to a plate and repeat with the remaining batter, adding a little oil to the skillet between rounds, until you have 4 flatbreads.

  8. Spread each warm flatbread with about 2 tablespoons of sun-dried tomato pesto.

  9. Sprinkle with chopped parsley and serve warm, whole or cut into wedges.

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★ 4.8 (1)

Chickpea Flour Flatbread with Sun-Dried Tomato Pesto

This naturally gluten-free flatbread starts with a simple chickpea flour batter that's rested, then pan-seared until golden and slightly crisp at the edges. Topped with rich sun-dried tomato pesto, it works as a light lunch, appetizer, or side for soups and salads.

1 hr 4 servings 245 cal

Ingredients

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons olive oil, plus more for cooking
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 cup sun-dried tomato pesto
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    In a medium bowl, whisk together the chickpea flour, water, 2 tablespoons olive oil, salt, cumin, and garlic powder until smooth and free of lumps.

  2. 2

    Let the batter rest at room temperature, uncovered, to allow the flour to fully hydrate.

  3. 3

    Heat a 9-inch nonstick or cast iron skillet over medium heat and add a thin coating of olive oil.

  4. 4

    Pour about 1/2 cup of batter into the skillet, tilting to spread it into a thin, even round.

  5. 5

    Cook until the edges look dry and the bottom is golden with light browning, about 3 minutes.

  6. 6

    Flip and cook the second side until golden and slightly crisp at the edges, about 2 minutes.

  7. 7

    Transfer the flatbread to a plate and repeat with the remaining batter, adding a little oil to the skillet between rounds, until you have 4 flatbreads.

  8. 8

    Spread each warm flatbread with about 2 tablespoons of sun-dried tomato pesto.

  9. 9

    Sprinkle with chopped parsley and serve warm, whole or cut into wedges.