Chickpea Flatbread
This chickpea flatbread comes together in a flash and wins you over with a nutty, gently savoury flavour. Made with chickpea flour, it has noticeably fewer carbs than classic wheat bread while packing plenty of character. The batter stirs together in minutes, with no lengthy kneading required. Straight from the oven or fresh off the grill, this flatbread is perfect with dips, alongside salads, or simply enjoyed on its own.
Ingredients
- 200 g chickpea flour, also sold as gram flour or besan
- 150 ml milk, lukewarm
- 0.5 tbsp sugar
- 1 fresh yeast, 1 cube (approx. 42 g); or 1 sachet (7 g) dried yeast
- 1 tsp bicarbonate of soda
- 2 tbsp olive oil
- 150 ml full-fat yogurt
- 1 egg, large
- salt
- sesame seeds, for sprinkling
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 285 kcal | 1,140 kcal |
| Carbohydrates | 30 g | 120 g |
| Protein | 12 g | 48 g |
| Fat | 11 g | 44 g |
| Fibre | 5 g | 20 g |
| of which sugar | 4 g | 16 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Dissolve the yeast in the lukewarm milk and let it stand briefly until fully dissolved.
- Add all the remaining ingredients (chickpea flour, sugar, bicarbonate of soda, olive oil, yogurt, egg and salt) to a bowl along with the yeast milk, and mix thoroughly until you have a smooth, even batter.
- Shape the dough into a flat round and place it on a baking tray lined with baking paper. Alternatively, spoon the batter into a loaf tin.
- Sprinkle the surface generously with sesame seeds.
- Bake the flatbread at 180C (fan 160C) for about 20 minutes, until golden brown.
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Nutrition facts per serving (estimate)
| Calories | 285 kcal |
|---|---|
| Carbohydrates | 30 g |
| Protein | 12 g |
| Fat | 11 g |
| Fibre | 5 g |
| of which sugar | 4 g |
Frequently asked questions
Can I make chickpea flatbread on the grill?
Yes, this flatbread works well on the grill. Shape the dough a little flatter and grill it over medium heat on a grill plate or in a griddle pan until golden brown.
Is chickpea flour really low in carbs?
Chickpea flour contains fewer carbohydrates than wheat flour, along with more fibre and protein. It's a lower-carb alternative, though it isn't completely carb-free.
Can I swap fresh yeast for dried yeast?
Yes, one sachet of dried yeast (7 g) is a good substitute for one cube of fresh yeast. Simply dissolve the dried yeast in the lukewarm milk as well.
How should I store the flatbread?
The flatbread tastes best fresh. Wrap any leftovers in a tea towel and keep them at room temperature until the next day, or freeze them for later.
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