chickpea rosemary flatbread

You may want to go ahead and make two batches of this flatbread—it’s that good! Dipped in olive oil or served alongside our Spinach Artichoke Dip, this oh-so-simple bread alternative really hits the spot, and it won’t cause gas and bloating like a traditional gluten-filled bread.

Yield 1 thick 10-in flatbread
Prep Time 10 minutes, plus 1 hour to rest dough
Cook Time 5 minutes
80:20

1 cup water

1 cup chickpea flour

2 tbsp minced fresh rosemary

1½ tbsp + 1 tsp olive oil, divided, plus more to serve

½ tsp sea salt, plus more to serve

Freshly ground black pepper, to serve

Spinach Artichoke Dip (optional), to serve

1   In a small bowl, whisk together the water, chickpea flour, rosemary, 1½ tablespoons oil, and salt. Let the mixture rest for 1 hour to give the flour time to absorb the water.

2   Place an oven rack 6 inches below the broiler. Place a 10- or 12-inch cast-iron skillet on the rack. Turn on the broiler, and allow the skillet to heat for 10 minutes.

3   Carefully remove the hot skillet from the oven. Add the remaining 1 teaspoon oil to coat the bottom of the pan. Whisk the chickpea batter, and pour it into the skillet. Make sure the batter coats the entire surface of the pan.

4   Place under the broiler for 3 to 5 minutes or until the top begins to bubble and brown. The bread should be fairly flexible in the middle but crispy on the edges. Use a spatula to work your way under the bread to remove it from the pan. Slice it into squares, sprinkle with salt and pepper, and drizzle with a good olive oil. Serve on its own or with spinach artichoke dip, if using.

chickpea rosemary flatbread