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.


  • 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.

IMG_9614 IMG_9616


One thought on “Flatbread

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s