Name: Chickpea Flour & Herb Flatbreads Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup (about 120g) chickpea flour (fresh-milled preferred for best flavor); 1 cup warm water (adjust slightly if using fresh-milled); 2 tablespoons extra-virgin olive oil, plus extra for cooking; ½ teaspoon salt; 1-2 tablespoons mixed fresh herbs, finely chopped (rosemary, thyme, parsley; or 1-2 teaspoons dried); Optional: ¼ teaspoon black pepper or garlic powder for extra flavor

These rustic, gluten-free flatbreads blend nutty chickpea flour with aromatic fresh herbs like rosemary, thyme, and parsley for a crispy-edged, tender-centered treat. Naturally vegan and protein-packed, they’re quick to whip up, ideal as a side, appetizer, or base for toppings—highlighting the wholesome goodness of fresh-milled flour.

Why You’ll Love This recipe in long form

As an experienced chef, I adore this recipe because it’s incredibly versatile, forgiving, and delivers restaurant-quality results with pantry staples. The chickpea flour brings a satisfying nutty flavor and boosts protein content, making these flatbreads more filling than regular ones.

Fresh herbs infuse every bite with bright, earthy aroma that pairs beautifully with the subtle bean taste. Using fresh-milled flour takes it to another level—the flour is fresher, more fragrant, and nutrient-dense without any bitterness from oxidation.

They’re naturally gluten-free, vegan, and require no yeast or rising time, so you can have warm, golden flatbreads on the table in under 30 minutes. Whether served with dips, soups, salads, or as a wrap, they add a wholesome, homemade touch that feels special yet effortless—perfect for weeknight dinners or impressing guests.

Yield: 4 medium flatbreads

Chickpea Flour & Herb Flatbreads Recipe

Nutty, herb-infused gluten-free chickpea flatbreads—crispy, protein-rich, and perfect with dips or as a wholesome side.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

1 cup (about 120g) chickpea flour (fresh-milled preferred for best flavor)
1 cup warm water (adjust slightly if using fresh-milled)
2 tablespoons extra-virgin olive oil, plus extra for cooking
½ teaspoon salt
1-2 tablespoons mixed fresh herbs, finely chopped (rosemary, thyme, parsley; or 1-2 teaspoons dried)
Optional: ¼ teaspoon black pepper or garlic powder for extra flavor

Instructions

In a medium mixing bowl, add your chickpea flour and salt—give them a quick whisk to combine and break up any lumps for a smooth start.
Pour in the warm water gradually while whisking vigorously—this creates a silky batter without clumps; think pancake consistency but a bit thinner.
Drizzle in the 2 tablespoons of olive oil and whisk until fully incorporated; it adds that gorgeous richness and helps with crisping later.
Stir in your chopped fresh herbs (and any optional spices)—the aroma right now is incredible and promises amazing flavor in every bite!
Cover the bowl with a clean towel or plate and let the batter rest for at least 30 minutes (or up to a few hours in the fridge)—this magic step lets the flour hydrate and mellows any bitterness.
When ready to cook, heat a large non-stick or cast-iron skillet over medium-high heat; add a generous swirl of olive oil to coat the bottom.
Give the batter a final stir (it may thicken a bit), then pour about ¼ to ⅓ of the batter into the hot pan, swirling gently to spread it into a thin, even round (aim for 8-10 inches).
Cook for 4-6 minutes until the edges turn golden and crisp, and bubbles appear on the surface—lower heat if browning too fast.
Carefully flip the flatbread with a wide spatula (or slide onto a plate and invert into the pan) and cook the other side for 3-5 minutes until puffed and spotty golden—add more oil as needed between batches.
Transfer to a plate, brush lightly with extra olive oil if desired, sprinkle with flaky salt or more fresh herbs, and serve warm—repeat with remaining batter for fresh, irresistible flatbreads every time!

Notes

Fresh-milled chickpea flour shines here—grind dried chickpeas just before using for peak freshness and nutrition.
These are best enjoyed hot and fresh, but they re-crisp beautifully in a hot pan.
Fully vegan, gluten-free, and high in plant-based protein—great for meal prep or sharing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 307Total Fat 11gSaturated Fat 1gUnsaturated Fat 10gSodium 316mgCarbohydrates 36gFiber 7gSugar 7gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Let the batter rest for at least 30 minutes (or up to a few hours) to hydrate the flour fully—this reduces any raw bean taste and improves texture.
Use a hot, well-oiled cast-iron skillet or baking sheet for the best crisp edges; preheat it in the oven if baking.
Whisk vigorously to remove lumps; a blender works wonders for ultra-smooth batter.
For extra crispiness, broil for the last 1-2 minutes.
Fresh-milled flour absorbs more liquid—start with less water and add gradually.
Don’t overcrowd the pan; cook in batches for even browning.
Flip carefully with a wide spatula to avoid tearing.

Ingredients Notes

Chickpea flour (also called garbanzo bean flour, besan, or gram flour) is the star—opt for fresh-milled if possible, as it offers superior freshness, milder flavor, and higher nutrient retention compared to store-bought.

Fresh herbs like rosemary, thyme, and parsley provide vibrant, aromatic notes; use a mix for complexity, or stick to one favorite. Extra-virgin olive oil adds richness and helps create those golden, crispy edges while keeping everything vegan.

Salt enhances all flavors, and warm water helps the batter come together smoothly without clumping. Optional black pepper or garlic adds a subtle kick.

Variations and Substitutions

Keep it classic with rosemary and thyme for a Mediterranean vibe, or switch to cilantro and cumin for an Indian-inspired twist like missi roti vibes. Add minced garlic or onion powder for savoriness. For cheese lovers (non-vegan), sprinkle nutritional yeast or Parmesan on top before cooking.

Thin the batter more for crepe-like socca, or thicken slightly for sturdier naan-style breads. Substitute half the chickpea flour with all-purpose or whole wheat if gluten isn’t an issue. Try za’atar, oregano, or chives for different herb profiles.

For spiced versions, add turmeric, paprika, or chili flakes. Use avocado oil instead of olive for a neutral taste, or coconut oil for subtle sweetness.

Storage Options

Store cooled flatbreads in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Reheat in a hot skillet or toaster oven to restore crispiness—avoid microwaving, as it makes them soggy. They freeze well: layer with parchment, freeze in a bag for up to 2 months, and reheat directly from frozen in a skillet or oven.