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Chickpea flatbread is amazing in the fact that it has the opposite effect of eating regular bread. Instead of draining you of your energy, and filling you up with empty carbs, it has complex carbs that will boost your energy, and it’s got protein to keep you full!
This recipe makes enough to fill 2 cookie sheets
Ingredients
2 ½ cups chick-pea flour
3 ½ cups cold water
Salt & black pepper to taste
2 tablespoons extra virgin olive oil
Instructions
1. In a large mixing bowl, pour in the flour and add the water gradually, while whisking, to keep any lumps from forming. Mix until smooth.
2. Add the salt, olive oil and whisk until smooth. Let mixture stand at room temp for about 3 hours.
3. After the 3 hours, heat oven to 350 degrees. Gently skim off the top layer of batter that may form with a slotted spoon.
4. Spray olive oil on a large rimmed cookie sheet and pour in the batter, making about a ¼ inch layer.
5. Carefully place in oven and bake for 30 minutes, until golden. Allow to cool slightly, then cut and serve.
This recipe makes enough to fill 2 cookie sheets
Ingredients
2 ½ cups chick-pea flour
3 ½ cups cold water
Salt & black pepper to taste
2 tablespoons extra virgin olive oil
Instructions
1. In a large mixing bowl, pour in the flour and add the water gradually, while whisking, to keep any lumps from forming. Mix until smooth.
2. Add the salt, olive oil and whisk until smooth. Let mixture stand at room temp for about 3 hours.
3. After the 3 hours, heat oven to 350 degrees. Gently skim off the top layer of batter that may form with a slotted spoon.
4. Spray olive oil on a large rimmed cookie sheet and pour in the batter, making about a ¼ inch layer.
5. Carefully place in oven and bake for 30 minutes, until golden. Allow to cool slightly, then cut and serve.
