Flatbread

So, I’m not sure how this was supposed to turn out (because it didn’t look like the pictures here or here), but it turned out great!  Went great with soup.  And way healthier than standard bread – no wheat flour, all chickpea flour!  Mix up the batter at lunchtime and it will be ready to bake for dinner.

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  • 3 cups chickpea (garbanzo bean) flour
  • 3 1/2 cups cold water
  • 1 tsp salt
  • 2 Tbsp olive oil
  • rosemary, a few good shakes
  • black pepper, several grinds
  • thyme, to top
  • olive oil for greasing

In a large bowl, measure the flour.  Add water as you whisk.  Add salt, olive oil, rosemary, and black pepper and stir well.  Allow to sit for 3 hours.

Preheat oven to 350 degrees.  Prepare a baking sheet with a liberal greasing of oil (or parchment paper).  Pour batter onto baking sheet and sprinkle with thyme.  Very carefully place in oven.  Bake for 50 minutes.  Allow to cool a bit before cutting.

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One thought on “Flatbread

  1. Pingback: White Bean, Tomato and Pasta Soup | Plant Based for Health

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