If there’s one recipe I always keep in my back pocket, it’s chickpea flour flatbread. Sometimes called socca, besan roti, or garbanzo flatbread, this simple recipe is a lifesaver for quick meals. With just a few pantry staples, you’ll have a gluten-free flatbread that works for breakfast, lunch, or dinner.
I’ve played around with different flatbread recipes over the years, but chickpea flour flatbread has earned a permanent spot in my kitchen. Why? Because it’s fast, flavorful, and endlessly adaptable. Whether you’re looking for a chickpea flour recipe for vegan meals, a gluten-free option to replace pita bread, or just a healthy base for toppings, this flatbread has you covered.
Why Chickpea Flour Flatbread Works
Chickpea flour (also known as besan or garbanzo bean flour) is high in protein, naturally gluten-free, and has a nutty flavor that makes flatbread taste rich without any added fuss.
Traditional versions of this recipe come from the Mediterranean and South Asia. In southern France, you’ll find socca, a thin chickpea flatbread cooked in wood-fired ovens. In India, besan flour recipes include savory pancakes and chickpea roti. Across cultures, chickpea flour has always been a go-to for quick, filling bread without yeast.
What I love most? You don’t need special equipment. A mixing bowl, a whisk, and a hot skillet are all it takes.
Ingredients You’ll Need
Here’s what goes into a basic chickpea flour flatbread recipe:
- 1 cup chickpea flour (also called besan or garbanzo flour)
- 1 cup water
- 1–2 tablespoons olive oil
- ½ teaspoon salt
- Optional spices: cumin, garlic powder, paprika, or dried herbs
That’s it. Just five ingredients you probably already have.
Step-by-Step: How to Make Chickpea Flour Flatbread
I’ll walk you through the process. It’s quick, so pay attention—before you know it, you’ll have warm flatbread ready to eat.
- Make the batter.
In a medium bowl, whisk chickpea flour, water, salt, and olive oil until smooth. The batter should be thinner than pancake batter but not watery. - Rest the batter.
Let it sit for 15–20 minutes. This helps the flour hydrate and makes the flatbread softer. If you’re short on time, you can skip this step, but I recommend it. - Heat the skillet.
Place a cast-iron or non-stick pan over medium-high heat. Add a drizzle of oil. - Cook the flatbread.
Pour a ladle of batter into the pan and swirl to spread. Cook 2–3 minutes until golden and crisp around the edges, then flip and cook another 1–2 minutes. - Repeat.
Stack finished flatbreads on a plate and cover with a towel to keep warm.
That’s it. Simple, right?
Tips for Perfect Chickpea Flatbread
- Thin batter = crisp edges. If your batter is too thick, the flatbread will be dense. Add a splash of water to loosen.
- Spice it up. Cumin, coriander, or rosemary take this recipe in new directions.
- Use high heat. Chickpea flour loves a hot skillet. Don’t be shy with the heat.
- Batch cook. These flatbreads store well in the fridge for up to 3 days. Reheat in the oven or toaster.
Variations to Try
The beauty of chickpea flour recipes is how flexible they are. Try one of these spins:
- Socca-style flatbread: Bake the batter in a cast-iron skillet at 450°F for 12–15 minutes. You’ll get a thicker, rustic flatbread.
- Chickpea naan bread: Add a touch of yogurt (dairy or plant-based) and garlic to the batter for softer, fluffier flatbreads.
- Chickpea pita bread: Cook slightly thicker rounds and slice open once cooled.
- Herbed vegan flatbread: Add fresh parsley, thyme, or dill right into the batter.
- Breakfast flatbread: Top with avocado, tomatoes, and a sprinkle of chili flakes for a quick vegan breakfast.
Serving Ideas
This chickpea flour flatbread pairs with almost anything. Here are a few of my go-to pairings:
- Use it as a base for hummus, roasted veggies, or sautéed greens.
- Serve alongside curries or stews for scooping.
- Make mini pizzas by topping flatbreads with sauce, veggies, and a little cheese (or vegan cheese).
- Cut into wedges and serve with dips like baba ghanoush or tzatziki.
- Use as sandwich wraps for a gluten-free option.
Honestly, once you make a batch, you’ll start finding excuses to eat them with everything.
Nutrition Benefits
Chickpea flour isn’t just delicious—it’s packed with nutrients:
- High in plant-based protein
- Rich in fiber
- Naturally gluten-free
- Lower glycemic index compared to wheat flour
For anyone following a vegan, gluten-free, or higher-protein diet, this flatbread ticks all the boxes.
Final Thoughts
Chickpea flour flatbread is one of those recipes you’ll want to memorize. It’s quick, budget-friendly, and endlessly versatile. From socca to vegan naan to breakfast wraps, it adapts to whatever you’re craving.
If you’ve got a bag of chickpea flour sitting in your pantry, now you know exactly what to do with it. Whisk, pour, flip—and in less than 20 minutes, you’ll be tearing into warm, golden flatbread.
So grab your skillet and let’s make something delicious together.
Chickpea Flour Flatbread
Ingredients
Method
- Mix the batter – In a bowl, whisk chickpea flour, water, olive oil, and salt until smooth. The batter should look like thin pancake batter.
- Let it rest – Set aside for 15–20 minutes so the flour hydrates. (Skip if in a rush, but resting makes it softer.)
- Heat the pan – Place a non-stick or cast-iron skillet over medium-high heat. Add a drizzle of oil.
- Cook the flatbread – Pour about ¼ cup of batter into the skillet. Tilt the pan or spread with the back of a spoon to form a thin circle.
- Flip it – Cook for 2–3 minutes until edges are golden and bubbles appear. Flip and cook the other side for another 1–2 minutes.
- Repeat – Continue with the rest of the batter. Stack flatbreads on a plate and cover with a towel to keep warm.
Notes
- For crispier flatbreads, thin the batter with an extra splash of water.
- For a softer, naan-like texture, mix in a spoon of plant-based yogurt.
- These flatbreads taste best fresh but can be stored in the fridge for 2–3 days and reheated in a pan.
Common Questions (FAQ)
1. What is chickpea flour?
Chickpea flour, also called besan or garbanzo flour, is made from ground dried chickpeas. It’s widely used in Mediterranean, Middle Eastern, and Indian cooking.
2. Can I make chickpea flatbread without oil?
Yes, but the flatbread may stick or be less flexible. For oil-free, use a good non-stick skillet.
3. Can I bake instead of pan-fry?
Absolutely. For socca, pour the batter into an oiled skillet and bake at high heat until golden.
4. Is chickpea flour flatbread vegan?
Yes! The basic recipe is naturally vegan. You can add dairy yogurt for naan-like versions if you want, but it’s optional.
5. Can I freeze chickpea flatbread?
Yes. Wrap each piece in parchment and freeze in a bag. Reheat in the oven or toaster when needed.
6. What’s the difference between chickpea flour roti and this flatbread?
Roti is usually rolled out from dough. This recipe uses a pourable batter, more like a pancake or crepe, which makes it quicker.
7. Can I use other flours?
Chickpea flour is the star here, but you can mix it with rice flour or oat flour if you want lighter texture.
