The flatbread experiment: chickpea pancake

Flatbreads enhance any meal, so I have decided to make homemade flatbreads inspired by world cuisines, with a focus on non-wheat flours.

Chickpea pancake

This recipe, adapted from and, requires the batter to rest in order to thicken—at least 2 hours at room temperature or overnight chilled.

The “flour” is ground chickpeas (garbanzo beans) and is used across the globe, including in India, France, and Italy. Find the flour at Indian markets (called gram or besan) or in the baking aisle at well-stocked grocery stores (Bob’s Red Mill brand).

This flatbread’s texture is similar to cornmeal, and with its mild flavor, it partners well with strong toppings, like grated parmesan, olive tapenade, oil-cured sun-dried tomatoes, or pesto. I will definitely make this one again.

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • One or more optional seasonings: fresh rosemary, thyme, or oregano; ground cumin, ground coriander, chili powder, curry powder, fennel seeds, caraway seeds, etc.
  1. Whisk together all of the ingredients. The batter will be loose. Let rest for at least 2 hours on the counter, whisking occasionally, or chill overnight to allow the batter to thicken.
  2. Heat oven or toaster oven to 450°. Line a rimmed baking pan with parchment paper or foil. Preheat pan for 5 minutes in hot oven.
  3. Whisk the batter and pour into the pan to coat the pan’s entire surface. Bake for 8 to 10 minutes, until cooked through. Broil for 3 to 5 minutes, until  the top is a bit browned.
  4. Remove pan from oven. Use a spatula to ease the pancake from the pan. Cut into pieces and serve immediately or chill and toast.

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