How to Cook Chickpea Flatbreads

Make a batch of these flatbread/pizza bases and then freeze them. They can be taken out of the freezer, topped, placed under the grill and ready in 15 minutes. They taste good, they are sugar and yeast free and contain only natural ingredients.

Method

Learn how to make these wraps and a new repertoire of meals will open to you. These wraps are a healthier alternative to bread and can be eaten as an accompaniment to soups and broths. You can fill them with meats, cheeses and salads or create wraps for light snacks and lunches. If you have made your own bread and handled dough before, you will find this recipe a breeze. Make a batch and freeze them.

Makes 8 to 10 wraps (depending on size)

  • 400g can of chickpeas – drained and rinsed
  • 150ml of tap water
  • 200g of wholemeal or chapatti flour
  • A pinch of salt (optional)

Tip the chickpeas and water into a blender and whizz until smooth. Pour the mixture into a large bowl (add salt now). Slowly add the flour, stirring the mixture using a wooden spoon. As a dough begins to form use your hands to bring the mixture together. Begin kneading the dough dusting with extra flour to prevent sticking. When the dough becomes elastic from kneading place to one side in a bowl for 10 mins.

Divide the dough into roughly 8 – 10 portions. Take each portion and roll into a ball and then roll flat with a rolling pin.

Heat a non-stick frying pan to hot. Place a wrap in the pan and cook both sides flipping when the sides become browned.

Repeat the process with the rest of the dough.

This recipe and more are available in One Can of Chickpeas

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