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stack of freshly cooked chickpea flour flatbreads

Chickpea Flour Flatbread

This chickpea flour flatbread is quick, gluten-free, and vegan. Made with just a handful of pantry staples, it’s crisp at the edges, soft in the middle, and perfect for scooping, wrapping, or topping with your favorite spreads.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 medium flatbreads
Course: Bread, Snack
Cuisine: Mediterranean, vegan, Vegan-Friendly
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour besan / garbanzo flour
  • 1 cup water
  • 1 –2 tablespoons olive oil plus more for cooking
  • ½ teaspoon salt
Optional spices: ½ teaspoon cumin, garlic powder, paprika, or dried herbs

Method
 

  1. Mix the batter – In a bowl, whisk chickpea flour, water, olive oil, and salt until smooth. The batter should look like thin pancake batter.
  2. Let it rest – Set aside for 15–20 minutes so the flour hydrates. (Skip if in a rush, but resting makes it softer.)
  3. Heat the pan – Place a non-stick or cast-iron skillet over medium-high heat. Add a drizzle of oil.
  4. 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.
  5. 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.
  6. 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.