A delicious vegan, gluten free healthy flatbread recipe that's super easy to make. Enjoy it solo or with hummus or olive oil. Perfect as a starter, appetizer or a wonderful healthy snack.
Mix the ingredients together in a small bowl until well blended.
Let sit for 30 minutes before cooking. This allows the flour to fully absorb the water and thicken.
Place a large frying pan over medium heat and generously grease it with 1 heaping tbsp of coconut oil.
Once the oil has melted, poor the chickpea flatbread mixture into the frying pan.
Cook until the edges start to brown. This takes approximately 5 minutes over medium heat.
Once the edges have started to brown, flip the flatbread to allow the other side to cook. Depending on the size of your bread, you may need two spatulas.
Allow the other side to cook for approximately 2 to 3 minutes, until it has browned.
Remove from the heat, cut into equal slices.
Serve with hummus or olive oil and enjoy!
Mix the oil and herbs together in a ramekin. Cover and refrigerate between uses. Use within 4 days.
Dip your flatbread in it or drizzle it on top. Yum!
The longer the oil infuses the more flavourful it will become. Make it the day before for the best results. But if you need it right away it's still delicious if you put it together before you start work on the chickpea flatbread.