Chickpea flour flatbread

It’s difficult to find a dense, good flavored chewy bread–that is also quick and simple to make. So I created my own recipe. The chickpea flour provides a nice flavor, while the sunflower seeds add some texture.

2/3 cup chickpea flour

1/3 cup millet flour

1 cup whole spelt flour (or whole wheat pastry flour)

1-2 tablespoon raw sunflower seeds

1 tablespoon olive oil (or 2 tablespoons apple sauce if you want to avoid oil)

Pinch of salt

1 cup water

img_20161110_184008041Directions

Using a cast iron skillet, heat the pan on medium heat on a stove top. While the pan heats, combine all dry ingredients in a mixing bowl. Slowly add water and mix until a ball of dough is formed. May need to add additional flour or water to create dough ball that can be kneaded. Knead the dough ball for 2-3 minutes to activate the gluten. The dough is ready when you punch the dough ball and the gluten causes the punch to spring back. Roll into a loose log and cut into 8-10 sections. Further roll the sections into mini dough balls. Using a rolling pin, flatten and roll into a thin pancake.

Place the rolled dough pancake onto the heated pan and brown both sides (about 1 minute on each side depending on how hot the pan is. Note, do not have a searing heat in the pan or the dough will burn–you only need to brown the sides). No oil is required on the pan. Serve with jam or vegan butter. Goes great with soup or Indian food.

I also like to spread almond butter and jam on several pieces and take along as a snack on a bike ride.

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Mix the dry ingredients with the water to create a stiff dough
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Form one large dough ball and then cut and roll into smaller balls
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Using flour on your hands, rolling pin, and rolling source–roll out the dough ball until flat
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The finished flat bread. Ready for vegan butter or jam!