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.
Ingredients
- 3/4 cup chickpeaflour
- 1 and 3/4 cup gluten-free all-purpose flour
- 2 teaspoons 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.
Notes
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.