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Indian Chickpea Flatbread
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Indian Chickpea Flatbread
Category
Soups and Breads
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Ingredients
- 1 cup chickpea flour
- 1 cup water
- 3 tablespoons, + 2 teaspoons Fustini's Garlic olive oil, divided
- ½ teaspoon Kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ⅛ - ¼ teaspoon cayenne pepper
- ½ medium yellow onion chopped
- ⅓cup diced tomato
- 1 garlic clove minced
- 2 tablespoons cilantro, minced
Ingredients
Directions
- In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander, and turmeric. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
- Preheat the broiler, with the rack set 7 to 8 inches from the element. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
- Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes. Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon of olive oil and swirl to coat the pan. Pour in half of the batter and immediately swirl to coat the bottom of the pan.
- Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes. Carefully transfer the flatbread to a cutting board, cut it into 8 wedges, garnish with cilantro and serve. Repeat with the remaining 1 tablespoon of olive oil, batter, and cilantro.
Recipe Note
Adapted from cookingcanuck.com.