Ingredients

The following ingredients have 4 Servings
  • 1 cup chickpea or garbanzo bean flour
  • 1 cup water
  • 3 tablespoons + 2 teaspoons extra virgin olive oil (divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/8 - 1/4 teaspoon cayenne pepper
  • 1/2 medium yellow onion (chopped)
  • 1/3 cup diced tomato
  • 1 garlic clove (minced)
  • 2 tablespoon minced cilantro

Instruction

  • In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.
  • Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
  • Preheat the broiler, with the rack set 7 to 8 inches from the element.
  • Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.
  • Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.
  • Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.
  • Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.
  • Pour in half of the batter and immediately swirl to coat the bottom of the pan.
  • Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.
  • Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.
  • Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.