Easy Gluten-Free Flatbread (with chickpea flour)
This versatile GF Flatbread is easy to make and delicious. It’s an easy recipe that can be enjoyed as it is, served with your favorite toppings, or pizza base. It’s made with chickpea flour, garlic (optional), and no yeast. Perfect side dish to your meals, like curries, salad, stews, or as a snack with a dip of your favorite sauce.
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About this quick bread recipe
This homemade GF flatbread is soft and similar to most yeasted bread recipes. The twist it’s that it is made with chickpea flour. This bread calls on baking powder instead of yeast and has garlic powder; it’s optional, but highly recommended.
This GF bread is delicious as it is or as a base for your favorite flatbread toppings. It’s a perfect side dish for your meals, like curries, a snack, the base of pizza, and so on. It’s a super versatile recipe.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and chickpea flour.
- Milk: whole milk for the best flavor.
- Oil: olive oil.
- Garlic: garlic powder, optional. It gives the bread flavor, highly recommended.
How to make easy GF flatbread
Whisk together gluten-free all-purpose flour, chickpea flour, baking powder, salt, and garlic powder if using.
Make a well in the center and add the milk and the olive oil, and mix until well incorporated. If the dough is too dry, you can add extra milk (a little, teaspoon by teaspoon), and if too sticky, add extra flour. Don’t overdo it.
Cover the dough with a kitchen towel and let it rest at room temperature for at least 30 minutes.
Place the dough on a lightly floured surface (GF flour) and cut into 6 equal pieces. Shape into balls and roll out into 8’’, 2-3 mm thick oval shapes.
Heat a non-stick pan over high heat. Place one flatbread in the pan and cook for about 1-2 minutes. It should puff, and when the underside has golden patches on it, flip and cook the other side for about 50 seconds to 1 minute until it has golden spots and puffs up again.
Storing
Store the bread covered at room temperature for up to 3 days or in the refrigerator.
You can freeze them in an airtight container or freezer bag. Reheat from frozen or let them thaw at room temperature and warm in a skillet or oven to refresh.
Serving options
Flatbreads pair well with many toppings and can be served in many ways:
- Side dish: You can serve the flatbread as a side dish with a soup, stews, or any meal you desire.
- Pizza: Use it as a base for a pizza, is delicious! Load it with your favorite toppings.
- Snack: serve as a snack with your favorite dip or sauce, like cream cheese with herbs, hummus, and so on.
For more GF easy side dish recipes
Easy Gluten-Free Flatbread (with chickpea flour)
Ingredients
- 3/4 cup chickpeaflour
- 1 and 3/4 cup gluten-free all-purpose flour
- 2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon garlic powder optional
- 3 tablespoons olive oil
- 3/4 cup milk
Instructions
- Whisk together gluten-free all-purpose flour, chickpea flour, baking powder, salt, and garlic powder if using.
- Make a well in the center and add the milk and the olive oil, and mix until well incorporated. If the dough is too dry, you can add extra milk (a little, teaspoon by teaspoon), and if too sticky, add extra flour. Don't overdo it.
- Cover the dough with a kitchen towel and let it rest at room temperature for at least 30 minutes.
- Place the dough on a lightly floured surface (GF flour) and cut into 6 equal pieces. Shape into balls and roll out into 8’’, 2-3mm thick oval shapes.
- Heat a non-stick pan over high heat. Place one flatbread in the pan and cook for about 1-2 minutes. It should puff, and when the underside has golden patches on it, flip and cook the other side for about 50 seconds to 1 minute until it has golden spots and puffs up again.