Chickpea Flatbread

Recipe Info

  • Servings: 2
  • Prep Time: 12 minutes


  • 1 cup chickpea flour
  • 1 cup (8 ounces) water
  • 1 1/2 tablespoons (plus more for pan) cold pressed, extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon za'atar
  • 1 cup shiitake mushrooms, roasted
  • 1 cup broccoli rabe, roasted
  • 1/2 cup red onion, roasted


Photo: Rachael Ray Show


  1. Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
  2. Heat the oven to 450°F and preheat a 10 inch pan for 5 minutes.
  3. Drizzle a teaspoon or so of olive oil into the pan  and swirl to coat the bottom.
  4. Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Half of the batter for a thicker crepe)
  5. Bake the flatbread for 8-10 minutes, until it’s cooked through. (Optional): Heat under the broiler to blister the top.
  6. Move the flatbread to a plate, top with warm veggies, and serve.

Hey friends, I made this recipe on the Rachael Ray Show! Check it out here.