Guest post: Chickpea Flatbread!

Hey, friends! Claire here. I'm so honored to appear on Hair Bows and Smiles; Ashley and I used to share time at the world's greatest radio station, and it's pretty cool to now be sharing blog posts.

In continuing the sharing trend, this chickpea flatbread would be a perfect contribution to any summer BBQ or potluck dinner with family/friends. With a texture that balances the chewiness of traditional flatbread and the thickness of cornbread, it tastes fantastic dipped in sauces or smothered in gravy (I particularly loved it with a generous drizzle of barbecue sauce). Plus, the use of chickpea flour provides a huge punch of fiber and protein without any saturated fats or added sugars; no need to feel guilty going back for seconds!

The recipe is super simple, and I can't wait to start adapting it--maybe with a few herbs thrown in, or thinned out to use as sandwich bread, or perhaps with a swirl of chocolate or cinnamon? The possibilities are endless.

Chickpea Flatbread
Barely adapted from In Pursuit of More
Makes one 8" or 9" pan

1 tbsp olive oil (for oiling the pan)
3 tbsp olive oil (for the batter)
2 1/2 c chickpea flour
3 1/2 c water
1 tsp salt

Preheat oven to 350 degrees and oil your 8" or 9" pan (square or round will work) with the first tbsp of olive oil.

Place chickpea flour in a large bowl, then gradually stir in water, whisking constantly to prevent lumps. Add the salt, additional olive oil and whisk until smooth.

Pour batter into prepared pan and bake until golden, about 40 minutes. Remove bread from oven and allow it to cool for a few minutes before slicing. Serve immediately, or refrigerate leftovers in an airtight container (a napkin or paper towel placed directly on top of the slices will absorb any excess moisture, preventing sogginess).