Go Back
A delicious healthy flatbread recipe that is vegan and gluten free and super easy to create! Total win! Enjoy it solo or with hummus or olive oil. Perfect as a starter, appetizer or a wonderful healthy snack.

Chickpea Flour Flatbread Recipe

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.

Course Appetizer, Starter
Cuisine Dairy Free, Egg Free, French, Gluten Free, Vegan, Vegetarian
Keyword Flatbread Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 People
Author Sara - Ms. Health-Esteem


Chickpea Flour Flatbread Recipe

  • 1 Cup Chickpea (Garbanzo Bean) Flour Like Namaste Foods
  • 1 Cup Water
  • 1 Tsp Garlic Powder
  • 1 Tsp Oregano
  • 1 Tsp Dill
  • 2 Pinches Himalayan Pink Salt
  • 1 Heaping Tbsp Coconut Oil to Grease the Pan Feel free to use more if needed

Herb Infused Olive Oil

  • 1/2 Cup Extra Virgin Olive Oil
  • 1 1/2 Tsp Garlic Powder
  • 1 1/2 Tsp Oregano
  • 1 1/2 Tsp Rosemary
  • 1 Pinch Himalayan Pink Salt


Chickpea Flour Flatbread Recipe

  1. Mix the ingredients together in a small bowl until well blended.

  2. Let sit for 30 minutes before cooking. This allows the flour to fully absorb the water and thicken.

  3. Place a large frying pan over medium heat and generously grease it with 1 heaping tbsp of coconut oil.

  4. Once the oil has melted, poor the chickpea flatbread mixture into the frying pan.

  5. Cook until the edges start to brown. This takes approximately 5 minutes over medium heat.

  6. 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. 

  7. Allow the other side to cook for approximately 2 to 3 minutes, until it has browned.

  8. Remove from the heat, cut into equal slices.

  9. Serve with hummus or olive oil and enjoy!

Herb Infused Olive Oil

  1. Mix the oil and herbs together in a ramekin. Cover and refrigerate between uses. Use within 4 days.

  2. Dip your flatbread in it or drizzle it on top. Yum!

  3. 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.