Introduction: How to Make Garlic and Herb Chickpea Flatbread
In this instructable I will show you how you can make tasty soft garlic and herb chickpea flatbread. This flatbread is easy to make and you can eat it on its own or you can eat it with a nice curry (such as my yellow chickpea curry), hummus or red roasted salsa.
What makes this flatbread special is the chickpea flour. It has a nutty flavor that goes really well with the garlic and herbs in this recipe. The reason why they are so soft is the use of vegetable butter and almond milk.
The flatbread is made with the following ingredients: all purpose flour, chickpea flour, garlic, parsley, spring onion, red onion, salt to taste, vegetable butter and almond milk.
I use a kitchen machine to make the dough but if you haven’t got a kitchen machine you can knead the dough by hand. It just takes longer to get a good elastic dough. Let it rest for 30 minutes then cut it into 10 pieces the size of a big golf ball. Roll the balls into small tortilla shapes and bake them in a hot skillet brushed with oil. It doesn’t take more that a minute per side. Serve immediately.
Step 1: Watch the One Minute Video
Want to see how to make the flavorsome soft vegan flatbread? Watch the 1-minute food inspiration video.
Step 2: What Do You Need to Make This Recipe
To make ten flatbreads you need the following ingredients:
- 1 cup of flour for all purposes
- 1 cup of chickpea flour
- 3 cloves of garlic
- 2 tablespoons of parsley
- 1 red onion
- 1 finely chopped onion
- salt to taste
- 50 g of vegetable butter
- 175 ml of almond milk
- vegetable oil to roast a frying pan
Step 3: Instructions
Put milk and butter in a pan and let the butter dissolve.
Then put flour, garlic, onion, parsley, milk and butter mixture in the food processor.
Combine into a flexible dough.
Knead the dough and wrap it in foil before you let it rest for 30 minutes.
Cut into 10 pieces and knead each piece thoroughly.
Roll up a tortilla.
Heat the frying pan and brush with oil.
Bake the tortilla flatbread for about a minute until dark spots are visible. Turn and bake the other side.
Step 4: Notes
You can store the flatbread temporarily in the refrigerator for 3 to 4 days or freeze them and use when needed.
I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.
More information and a printable recipe can be found on The Tortilla Channel.
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