Easy Vegan Chickpea Flour Flatbreads. Recipe

I’m sharing a quick Chickpea Bread Recipe that blends chickpea flour into vegan flatbreads made for mopping up juices and dunking into soups.

I fell for these Easy Vegan Chickpea Flour Flatbreads the first time I tried them. They are quick and weirdly satisfying, made with chickpea flour and a little olive oil, nothing fancy but they soak up sauces like a dream.

I keep thinking of them as a faster Chickpea Roti Recipe cousin, and they vanish at every meal because people use them for everything. Use them to mop up stews or as a go to Dipping Bread Recipe beside a bowl of soup.

I’m always surprised how simple tricks make them pillowy, yet slightly crisp, and it never takes long to whip ’em up.

Ingredients

• Chickpea flour packs protein and fiber, tastes nutty and keeps flatbreads filling, earthy.
• Water thins batter so it’s spreadable, controls texture, no flavor but essential.
• Olive oil adds healthy fats, helps browning, gives subtle fruitiness, keeps breads soft.
• Salt boosts all flavors, makes batter less flat and more satisfying.
• Baking powder gives a little lift and fluff, optional but handy for thickness.
• Garlic powder adds savory punch, or mince fresh garlic for brighter, sharper taste.
• Parsley or cilantro bring fresh herbs and vitamin boost, lemon juice brightens with acidity.
• Black pepper gives mild heat and background spice, wakes up the simple batter.

Ingredient Quantities

• 1 cup (120 g) chickpea flour (besan)
• 3/4 cup (180 ml) to 1 cup (240 ml) water
• 2 tbsp olive oil, plus a little extra for the pan
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder (optional)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
• 2 tablespoons chopped fresh parsley or cilantro (optional)
• 1 teaspoon lemon juice (optional)

How to Make this

1. In a mixing bowl whisk 1 cup (120 g) chickpea flour, 1/2 teaspoon fine salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon baking powder (optional) and 1/2 teaspoon garlic powder (or leave out if using fresh garlic).

2. Gradually add 3/4 cup (180 ml) water while whisking until smooth; you can add up to 1 cup (240 ml) total for a thinner batter so it’s like a pancake batter consistency.

3. Stir in 2 tablespoons olive oil, the minced garlic if using (1 small clove), 2 tablespoons chopped parsley or cilantro (optional) and 1 teaspoon lemon juice (optional).

4. Let the batter rest about 10 minutes so the chickpea flour hydrates and thickens a bit; if it gets too thick add a splash of water, too thin add 1 tablespoon more chickpea flour, dont worry its forgiving.

5. Heat a nonstick or cast-iron skillet over medium heat and brush with a little extra olive oil so the flatbreads wont stick.

6. Pour about 1/4 cup batter per flatbread into the hot pan and quickly spread gently with the back of a spoon or offset spatula into a 5 to 6 inch circle; make them thinner or thicker to your taste.

7. Cook 2 to 3 minutes until the edges look set and the top becomes matte with small bubbles, then flip and cook another 1 to 2 minutes until golden and cooked through; lower the heat if it browns too fast.

8. Repeat, adding more oil between batches if needed, stack finished flatbreads and brush each with a little oil to keep them soft, or keep warm in a low oven while you finish.

9. For fluffier results use the 1/2 teaspoon baking powder and after flipping cover the pan for 30 to 60 seconds to steam them through; for extra garlic flavor use the fresh clove instead of garlic powder.

10. Serve warm for mopping up stews, dunking into soups, or rolling with fillings; leftovers keep 2 days in the fridge and reheat quickly in a skillet to crisp them up.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons (or a digital scale)
4. 1/4-cup measure or small ladle for pouring batter
5. Nonstick or cast-iron skillet
6. Offset spatula or the back of a spoon for spreading, plus a thin turner for flipping
7. Silicone or pastry brush (or a folded paper towel) to oil the pan and brush flatbreads
8. Plate or baking sheet and a kitchen towel or low oven to keep them warm

FAQ

Easy Vegan Chickpea Flour Flatbreads. Recipe Substitutions and Variations

Easy Vegan Chickpea Flour Flatbreads

A quick, tasty flatbread you can make in 20 minutes. They’re chewy, a little nutty, and great with salads, hummus or just buttered up. Makes about 6 small flatbreads.

Ingredients
– 1 cup (120 g) chickpea flour (besan)
– 3/4 cup (180 ml) to 1 cup (240 ml) water
– 2 tbsp olive oil, plus a little extra for the pan
– 1/2 teaspoon fine salt
– 1/2 teaspoon baking powder (optional)
– 1/4 teaspoon ground black pepper
– 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
– 2 tablespoons chopped fresh parsley or cilantro (optional)
– 1 teaspoon lemon juice (optional)

Directions
1. Whisk dry ingredients: chickpea flour, salt, baking powder, pepper, garlic powder in a bowl.
2. Stir in the oil, lemon juice and the herbs. Slowly add 3/4 cup water, whisking until you have a smooth batter about the thickness of pancake batter. Add up to the extra 1/4 cup water if it seems too thick.
3. Let the batter rest 5 to 10 minutes. It helps hydrate the flour and makes a better texture.
4. Heat a nonstick or cast-iron skillet over medium-high heat and brush with a little oil.
5. Pour 1/4 cup batter for each flatbread into the pan, spread gently with the back of a spoon to a 5 to 6 inch circle. Cook until bubbles form and the edges look set, about 2 minutes, then flip and cook 1 to 2 more minutes until golden. They cook fast so watch them.
6. Keep warm in a low oven while you finish the rest. Serve warm.

Storage and tips
– Make them crisper by cooking a little longer and using more oil in the pan.
– Store in the fridge for 3 to 4 days, reheat in a skillet. They also freeze well.
– If batter seems gummy, add a splash more water and a quick whisk, or rest it another 10 minutes.

Substitutions

• Chickpea flour: use all-purpose flour for a milder taste (not gluten-free) or buckwheat flour for a gluten-free, earthier flavor; expect slightly different texture.
• Water: swap with unsweetened plant milk (almond, oat, soy) for a richer, less beany flavor and softer crumb.
• Olive oil: use avocado oil or a light vegetable oil for a neutral flavor, or melted coconut oil if you don’t mind a faint coconut note.
• Baking powder: omit if you don’t mind denser breads, or make a quick substitute with baking soda plus cream of tartar (about 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder), adjust amounts since this recipe only calls for a small pinch.

Pro Tips

– Let the batter rest at least 10 minutes, then check the thickness. It should pour like pancake batter, not gluey, so add a splash of water if it thickened too much or a tablespoon more chickpea flour if its too runny. Dont worry, chickpea batter is forgiving so tweak it till it spreads easily.

– Preheat the pan well and use medium to medium-low heat so they get cooked through without burning on the outside. If they brown too fast lower the heat, and if you want them fluffier add the baking powder and cover the pan for 30 to 60 seconds after flipping to steam them a bit.

– Use fresh garlic instead of powder for a brighter punch, and stir herbs and lemon in at the end so their flavor stays fresh. And salt to taste right before cooking, not just in the batter, little extra on top after they come off the pan makes a big difference.

– Keep finished flatbreads stacked with a light brush of oil or wrapped in a towel in a low oven to stay soft. For leftovers reheat in a skillet for best texture, or if you must microwave do it briefly between damp paper towels so they dont turn rubbery.