High Fiber Chickpea Flatbread Recipe
This High Fiber Chickpea Flatbread Recipe checks every box. It is soft inside, lightly crisp outside, naturally gluten free, rich in plant protein, and packed with fiber that helps keep us satisfied longer. It works as a quick breakfast base, lunch wrap, side for soups, or healthy snack straight from the pan.
Equipment
- 1 bowl
- 1 pan
Ingredients
Dry Ingredients
- 1 cup chickpea flour
- 2 tbsp ground flaxseed
- 1 tbsp psyllium husk powder (optional for extra fiber and flexibility)
- 1/2 tbsp salt
- 1/2 tbsp garlic powder (optional)
- 1/2 tbsp baking powder
Wet Ingredients
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 teaspoon lemon juice
Optional Add-Ins
Chopped parsley
Dried oregano
Chili flakes
Black pepper
Sesame seeds
Instructions
- Step 1: Mix the Dry IngredientsIn a medium bowl, whisk together the chickpea flour, flaxseed, psyllium husk, salt, garlic powder, and baking powder. This helps evenly distribute the ingredients.
- Step 2: Add the Wet IngredientsPour in the warm water, olive oil, and lemon juice. Stir until a smooth batter forms. It should be thicker than pancake batter but still easy to spread.
- Step 3: Rest the BatterLet the mixture sit for 5 minutes. This allows the flaxseed and psyllium to absorb moisture, improving texture and flexibility.
- Step 4: Heat the PanPlace a non-stick skillet over medium heat. Lightly grease with a few drops of oil.
- Step 5: Cook the FlatbreadPour about ΒΌ of the batter into the pan and spread into a thin circle using the back of a spoon. Cook for 2 to 3 minutes until the surface looks set and the bottom is golden. Flip carefully and cook another 1 to 2 minutes. Repeat with the remaining batter.
- Step 6: Keep Warm and ServeStack cooked flatbreads under a clean towel to keep them soft and warm.