Gluten-Free Mediterranean Chickpea Flatbreads
Savory and satisfying gluten-free flatbreads made with chickpea flour, seasoned with Mediterranean herbs, and topped with sun-dried tomatoes and olives.
Ingredients
- 1.5 cups Chickpea Flour
- 1.5 cups Water
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.5 cup Sun-dried Tomatoes
- 0.33 cup Kalamata Olives
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2In a medium bowl, whisk together the 1.5 cups of chickpea flour, 1.5 cups of water, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 0.5 teaspoon of salt until the mixture is completely smooth.
- 3Allow the batter to rest for 15 minutes. This helps the chickpea flour absorb the liquid.
- 4Line a baking sheet with parchment paper. Measure 1/4 of the batter onto the prepared baking sheet and carefully spread it into a thin circle, about 15.24-20.32 cm in diameter.
- 5Evenly distribute half of the 0.5 cup of sun-dried tomatoes and half of the 0.33 cup of Kalamata olives over the batter circle.
- 6Bake for 20-25 minutes, or until the edges are golden brown and the flatbread feels firm and slightly crispy to the touch.
- 7Repeat steps 4, 5, and 6 with the remaining batter, sun-dried tomatoes, and olives to make the other flatbreads.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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