Garbanzo Griddle Bread is a delicious unleavened, gluten-free flat bread that is easy to prepare and cooks in minutes on a hot cast iron griddle.
As such, it is especially well suited for camping but equally tasty when served at home.
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Step 1: Ingredients
Garbanzo flour is the main ingredient and when mixed with a little salt, whole cumin seed, oil and water, makes a wonderful flat bread.
The addition of chopped onions, parsley and tomatoes to the mix enhances the flavor of the bread and makes it a delicious meal unto itself.
The ingredients listed here are for a batter that makes 3 medium-sized round flat breads.
Garbanzo flour: 1 cup (237 ml)
Sea salt: 1/2 teaspoon (2.46 ml)
Whole cumin seeds: 1/2 teaspoon (2.46 ml)
Oil: 1 teaspoon (5 ml) (I use peanut oil but any oil is fine)
Diced tomatoes: 1/2 cup (118 ml) fresh or 3 tablespoons (44 ml) dehydrated
Chopped onion: 1/4 onion fresh or 2 tablespoons (30 ml) dehydrated
Parsley or cilantro leaves: 1/2 cup (118 ml) fresh or 3 tablespoons (44 ml) dehydrated
Water: 1 cup (237 ml) to start with, add more when batter thickens
As seen in the photo, I chose to use the dehydrated version that I would prepare for a camping trip.
Step 2: Camping Mix
Garbanzo Griddle Bread is excellent to take along on a backpacking trip. It requires no special care other than to keep out moisture and will keep for months.
Mix all of the dry and dehydrated ingredients, minus the oil and water, and package up in a paper packet as seen in Photos 1 and 2. For backpacking, I like to package things in paper because paper is easier to properly dispose of when camping out.
Once you are ready for a cooked meal, mix up the batter about 20 minutes before you are ready to cook.
Open the paper packet and pour the Garbanzo dry mix into a container. Add the oil and water and mix (Photo 1).
As seen in Photo 2, cover the container and leave to sit for 20 minutes. This sit time will allow the dehydrated vegetables to rehydrate and will ensure that the Garbanzo bean flour is fully saturated and free of clumps of semi-dry flour.
In the meantime, get your fire or camp stove going.
Step 4: Frying the Garbanzo Griddle Bread
After 20 minutes, the Garbanzo batter is ready and a bit thick so add a little more water and stir. You want a thick batter that you spoon, not pour, onto the griddle.
Once your griddle is medium hot, add a little oil to the griddle (Photo 1) and spoon the Garbanzo batter onto the griddle and flatten as seen in Photo 2.
Fry on one side 2 or 3 minutes until medium brown and flip (Photo 3). Fry until brown on the other side. The aroma of the frying bread is wonderful! Your appetite will soar as you breath in that delicious aroma, but don't worry, the Garbanzo Griddle Bread is very satisfying and filling.
The batter will make 2 large or 3 medium-sized breads as seen in Photo 4.
Step 5: Final Thoughts
The Garbanzo Griddle Bread is delicious and filling. It is easy to mix up into meal portions and package for a backpacking trip. I prefer paper packaging as I can reuse the paper for a quick note to self or simply burn the paper package and twine in the campfire.
More information on how to make the paper packet is found at:
The recipe is certainly adaptable. The Garbanzo flour can be mixed with other vegetables and spices and enjoyed at home or on the trail.