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NEXT MAIN MENU PREVIOUS Chickpea Flatbread Guys, this flatbread. Seriously, this flatbread. I would wear it as a cape if I could because I feel like it saved, if not my life itself, then the quality of it and that has to count for something. Let me tell you a little something about my life. At the risk of sounding like this guy (thank you for the laughs, Skye Michael, I am gluten-free because I feel better without it and, more recently, I’ve discovered that I am having difficulties with corn as well, so my go-to tortillas were out as well. Oh, also most gluten-free breads for a long, complicated reason I won’t bore you with the details about. Everything from tacos to a decent canvas for hummus was out. Good times! Eventually, I got over my self-pity and set to tinkering about a bit in the kitchen. After a bit of experimentation and railing at the Gods of Digestion, I developed a quick, savory flatbread recipe with a nice nutritional profile that even those with gluten-impervious guts can find delicious. It comes together in a snap: all you need is one small bowl, a small whisk or spoon, a spatula and a skillet plus the ingredients. Because this isn’t a yeasted bread, there’s no need to wait for anything to rise or need to knead anything. A little spongy, soft and foldable, this Chickpea Flatbread will have you feeling like a “normal” person in no time. Also, feel free to spice it as you like for the different meals you make: Italian style, Mexican style, Indian style, and so on. There are lots of possibilities. Chickpea Flatbread ½ teaspoon coconut or olive oil ½ cup chickpea flour 1 teaspoon dill ½ teaspoon onion powder ½ teaspoon garlic powder Salt to taste ½ teaspoon baking powder ½ cup low sodium vegetable broth 1 generous tablespoon puréed sweet potato or pumpkin (you can substitute oil in the same amount here) 2 teaspoons apple cider vinegar Using a non-stick or cast iron skillet, heat the oil over medium-high heat. (I have found that I still needed the oil to prevent sticking to a non-stick pan -- if yours works better than mine, feel free to omit.) Spread over the skillet and let this heat while you mix together your ingredients. In a medium bowl, mix together your chickpea flour, spices and baking soda. Mix in the broth, sweet potato and apple cider vinegar. Stir with a spoon, a fork or a whisk until smooth. Pour half in the heating skillet in a circle and allow to remain undisturbed for a few minutes. Scattered slow bubbles will pop, it will puff up a bit and the surface will begin to look dry. This takes about four minutes. Flip and cook one minute longer on the other side. Remove and cook the other half of the batter the same way. Now, please know that I did not ask for another oiling of the skillet because mine has not required it for the second flatbread. If yours does, feel free to add it. Enjoy as you wish! © 2015, Vegan Street