Light, satisfying, full of protein and extremely easy to make! Just chickpea/garbanzo bean flour, water, a little olive oil and seasonings.
Adapted from The Nutrition Twins
2 1/2 cups chickpea flour
3 1/2 cups flour
2 tablespoons olive oil
sprinkle of garlic powder
sprinkle of dried rosemary
pinch of salt and peppa
Put chickpea flour in a bowl, and whisk in the water. Add oil, mix, and spices and whisk until there are no lumps.
Let sit for at least 3 hours or overnight.
Oil a rimmed baking sheet and preheat the oven to 350°F. Pour the batter into the pan to make one 1/4 inch thick layer, and carefully place in oven.
Bake for at least 30 minutes, maybe more depending on the size of your pan and desired golden brownness. You can broil for a few minutes to get a crispier top too!
Let cool and slice up.
These were yummy, although I think baking a bit longer would have been a good idea. Definitely a win with using rosemary and garlic. These can be eaten as bread for a sandwich or spread with guacamole. If you’re feeling snackish, I would suggest eating warm or warming these up in the toaster (convection oven).
My dad actually ate hummus on top of his flatbread. Chickpea overload!