Lebanese Chickpea Flatbread

Lebanese Chickpea Flatbread

Chickpea flour batter cooked into a tender, savory flatbread with cumin and herbs.

Total 1 hr 15 min Makes 6 flatbreads Calories 165/serving

Dietary

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

This flatbread blends chickpea flour with water, olive oil, and warm spices into a thin batter that cooks up tender with lightly crisp edges. Similar to socca but seasoned in the Lebanese style with cumin, sumac, and fresh herbs, it works well alongside dips like hummus or baba ganoush, or wrapped around grilled vegetables. Rest the batter briefly before cooking to let the flour hydrate fully.

Ingredients

  • 2 cups chickpea flour
  • 2 cups water
  • 3 tablespoons olive oil, plus more for cooking
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground sumac
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon baking powder
  • 2 tablespoons fresh parsley, finely chopped
  • 1 clove garlic, minced

Method

  1. In a large bowl, whisk together the chickpea flour, salt, cumin, sumac, black pepper, and baking powder.

  2. Gradually whisk in the water until the batter is smooth and free of lumps, then whisk in the olive oil, garlic, and parsley.

  3. Cover the bowl and let the batter rest at room temperature so the flour fully hydrates.

  4. Heat a 9-inch nonstick or cast iron skillet over medium heat and brush with a thin layer of olive oil.

  5. Stir the batter, then pour about 1/3 cup into the skillet, tilting to spread it into a thin, even round.

  6. Cook until the surface is bubbled and set and the edges pull away easily, about 3 minutes.

  7. Flip the flatbread and cook the second side until lightly browned in spots, about 2 minutes.

  8. Transfer the flatbread to a plate and repeat with the remaining batter, brushing the skillet with oil between each one.

  9. Serve warm, stacked or folded, alongside dips or grilled vegetables.

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    Lebanese Chickpea Flatbread

    This flatbread blends chickpea flour with water, olive oil, and warm spices into a thin batter that cooks up tender with lightly crisp edges. Similar to socca but seasoned in the Lebanese style with cumin, sumac, and fresh herbs, it works well alongside dips like hummus or baba ganoush, or wrapped around grilled vegetables. Rest the batter briefly before cooking to let the flour hydrate fully.

    1 hr 15 min 6 flatbreads 165 cal

    Ingredients

    • 2 cups chickpea flour
    • 2 cups water
    • 3 tablespoons olive oil, plus more for cooking
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground sumac
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon baking powder
    • 2 tablespoons fresh parsley, finely chopped
    • 1 clove garlic, minced

    Method

    1. 1

      In a large bowl, whisk together the chickpea flour, salt, cumin, sumac, black pepper, and baking powder.

    2. 2

      Gradually whisk in the water until the batter is smooth and free of lumps, then whisk in the olive oil, garlic, and parsley.

    3. 3

      Cover the bowl and let the batter rest at room temperature so the flour fully hydrates.

    4. 4

      Heat a 9-inch nonstick or cast iron skillet over medium heat and brush with a thin layer of olive oil.

    5. 5

      Stir the batter, then pour about 1/3 cup into the skillet, tilting to spread it into a thin, even round.

    6. 6

      Cook until the surface is bubbled and set and the edges pull away easily, about 3 minutes.

    7. 7

      Flip the flatbread and cook the second side until lightly browned in spots, about 2 minutes.

    8. 8

      Transfer the flatbread to a plate and repeat with the remaining batter, brushing the skillet with oil between each one.

    9. 9

      Serve warm, stacked or folded, alongside dips or grilled vegetables.