- 1 cup garbanzo bean flour
- 1 cup filtered water
- 1.5 tablespoons extra virgin olive oil (plus 1 teaspoon for the pan)
- 1 tablespoon maple syrup (optional for a touch of sweetness)
- ½ teaspoon fine sea salt
- ¼ teaspoon onion powder (optional for added flavor)
- ¼ teaspoon garlic powder (optional for added flavor)
- ¼ teaspoon ground black pepper (optional for added flavor)
- ¼ teaspoon red pepper flakes (optional for heat)
- Turn your oven to broil (500 degrees F) and place the top oven rack 6 inches from the top heating element. This is the oven rack you will be using.
- In a medium sized mixing bowl, combine chickpea flour, water, oil, maple syrup if using, salt and additional seasonings if using. Whisk until no lumps remain then set aside to rest for 26 minutes. At that point, place an empty, un-oiled 10-inch cast iron skillet in the oven for 4 minutes. Allow the chickpea flour batter to continue to sit while the skillet heats for those 4 minutes. The batter will be resting for a total of 30 minutes.
- Using two oven mitts, carefully remove the skillet from the oven and place on a heat-safe surface (I use my stovetop). Coat the bottom of the skillet with 1 teaspoon of olive oil. Carefully pour the rested batter into the pan ensuring it evenly coats the entire bottom (you may need to pick up the skillet using your oven mitts to swirl the batter around). Immediately place the skillet back in the broiler (6 inches from the top heating element) for 4 to 4.5 minutes. Watch carefully at the end to avoid burning. You want the crust to be golden brown around the edges and a bit golden in the center. Carefully remove the skillet from the oven and rest on a heat-safe surface. Cut and serve immediately. This flatbread is best when fresh but it can be cooled and stored in your refrigerator in an airtight container for 1-2 days.
- Prep Time: 30 mins
- Cook Time: 4 mins