Gluten-Free Chickpea Spinach Flatbread

Ingredients

1 cup (120g) chickpea flour

3/4 cup (180ml) water

1/2 cup (50g) chopped spinach

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp cumin

1 tbsp olive oil

 

Preparations

Begin by preheating your oven to 400°F (200°C). While the oven heats up, lightly grease a baking dish with a small amount of olive oil or cooking spray. This will prevent the flatbread from sticking and ensure it bakes evenly.

In a medium-sized mixing bowl, combine 1 cup (120g) of chickpea flour, 3/4 cup (180ml) of water, 1/2 tsp of salt, 1/2 tsp of black pepper, 1/2 tsp of garlic powder, and 1/2 tsp of cumin. Whisk the mixture thoroughly until it forms a smooth, lump-free batter. This step is crucial because a well-mixed batter ensures the flatbread will have a consistent texture.

 Once the batter is smooth, stir in 1/2 cup (50g) of chopped spinach. The spinach not only adds vibrant color but also infuses the flatbread with extra nutrients. Make sure the spinach is evenly distributed throughout the batter to avoid clumps.

 Pour the prepared batter into the greased baking dish, spreading it out evenly with the back of a spoon or spatula. Drizzle 1 tbsp of olive oil over the top for added moisture and flavor. Place the dish in the preheated oven and bake for 20–25 minutes, or until the flatbread turns golden brown around the edges and feels firm to the touch.Time can vary, so keep an eye after 20 minutes, as it depends on the size of your oven, voltage and the type of dish used to bake.

 After baking, remove the flatbread from the oven and let it cool for a few minutes. This resting period allows the flatbread to set, making it easier to slice. Once cooled, cut it into squares or wedges, depending on your preference, and serve warm.

 

Options

You can use spices of your choice.

Add more or with some other vegetable proceed in the same way.

You can add cheese either while mixing or on top before baking. 

 

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