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You are here: Home / Lunch time ideas / Gluten-free chickpea flatbread

Gluten-free chickpea flatbread

10/04/2013 By Kate Crocker 11 Comments

Chickpea Flatbread

I’m excited!

For some time now I’ve thought it such a shame that gluten-free wraps taste so ordinary and that a good, flexible gluten-free pita bread is hard to find. I love Greek food, so it would be great to serve up a souvlaki or a mezze plate and have a great gluten-free flatbread as an accompaniment. I think I’ve found it.

Some time ago, I came across the recipe for this chickpea flatbread (or Cecina) in an Italian cookbook that my Mum gave me called The Taste of Italy. Unfortunately, there were no cooking directions with the recipe, so being short of time to experiment, I cooked batches of the flatbread in a pan, much like a pancake.

The results were fantastic. Soft inside and crunchy outside, it was delicious served warm. I could well appreciate why the Italians enjoy this bread simply, with a glass of red wine. I also could imagine it cooked with crushed garlic or herbs. Yum! Let it go cold and it will lose its crunch and you will have a flatbread with the flexibility of a wrap – a great option for lunchbox fare. Even better, as it’s made with chickpea (besan) flour, it’s cheaper to make than many other gluten-free specialty breads.

I recommend serving this flatbread as part of a dip platter or for a barbecue and then sending the leftovers in the lunchbox the next day, with vegetable sticks and a little pot of dip.

I’ve changed the recipe a little – adjusted the ingredient quantities and added my own cooking method. Enjoy!

Ingredients

3 cups water

150g chickpea (besan) flour

4 tablespoons extra virgin olive oil

1/2 teaspoon salt

freshly ground pepper

Method

Pour the water into a bowl and sprinkle in the chickpea flour little by little, whisking constantly to avoid lumps. Add 3 tablespoons of olive oil and the salt and mix to obtain a smooth batter. Let rest for 30 minutes.

Pour the remaining tablespoon of oil into a 24 centimetre non-stick frypan. Heat the pan on medium high heat. Stir the batter and measure 1 cup of the batter. Pour it into the pan. Cook for approximately 10 minutes until edges come away from the pan a little and the top is nearly cooked through. Then flip the bread and cook for approximately 5 minutes on the other side or until browned and crispy. Drain on wire rack and repeat cooking process with remainder of batter. Remember to stir the batter each time before measuring.

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Filed Under: Lunch time ideas Tagged With: cecina, celiac disease, celiac kids, chickpea flatbread, children with coeliac disease, coeliac disease, coeliac kids, gluten free, gluten free chickpea flatbread, gluten free flat bread

Comments

  1. gfandme says

    10/04/2013 at 3:28 pm

    Thanks for this recipe. We too have never been able to find a good premade gf wrap. Can’t wait to try it.

    Reply
    • glutenfreeforlunchboxes says

      10/04/2013 at 9:52 pm

      Happy to help! Hope you like it!

      Reply
  2. beginwithinnutrition says

    10/04/2013 at 4:59 pm

    I’ve been intimidated to make gluten-free flat bread but this recipe seems simple enough! Thanks for sharing 🙂

    Reply
    • glutenfreeforlunchboxes says

      10/04/2013 at 9:52 pm

      A pleasure! Hope you enjoy it as much as we have!

      Reply
  3. Dana @ Celiac Kiddo says

    17/04/2013 at 11:02 pm

    This recipe looks great! I can’t wait to try. I am also a bit sad about the bland tasting GF wraps.

    Thanks so much, by the way, for listing me in your blog roll! I’m honored 🙂
    -Dana

    Reply
    • glutenfreeforlunchboxes says

      18/04/2013 at 4:01 am

      Thanks Dana! Glad you like it!

      Reply
  4. Genie says

    18/04/2013 at 5:49 pm

    Will have to give that a try.

    Reply
  5. Eat to His Glory says

    22/05/2013 at 9:09 am

    Tried chickpea flatbread for the first time a few weeks ago – so glad there’s a healthier option out there! Go chickpeas! 🙂

    Reply
  6. alwaysamum says

    31/12/2013 at 5:01 am

    Reblogged this on Favourite Gluten Free Recipes.

    Reply
  7. Catherine says

    01/03/2015 at 7:57 pm

    Hi, just tried the recipe and it was disastrous I measured everything carefully and even after sitting for 30 min it was still very wet. After 10 mins cooking it was all stuck around the edges and I wasn’t able at all to flip it at all, the centre was still to wet. On the plus side, as I was scraping the pan out, the bits I tried were very tasty. Any suggestions?

    Reply
    • glutenfreelunchboxes says

      02/03/2015 at 9:15 pm

      Hi Catherine, thanks for getting in touch. Yes, the mixture will remain very wet even after sitting. Try reducing the heat a little and cooking for longer on each side. Alternatively, add less mixture to the pan so that the cooking time is faster. Hope that helps!

      Reply

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