Chickpea and Rosemary Flatbreads
Savor these homemade flatbreads made from chickpeas and flour, infused with rosemary for an aromatic touch. Ideal for dipping or pairing with your choice of spreads, these flatbreads are a delightful addition to any meal.
Prep time: 10 minutesCook time: 12 minutesServes: 6
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 cups all-purpose flour
1/4 cup olive oil
1 tsp salt
1 tbsp chopped fresh rosemary
1/2 cup water
Instructions
1. Preheat your oven to 450°F (230°C) and place a baking sheet inside.
2. In a large bowl, mash the chickpeas with a fork or potato masher until smooth.
3. Add the flour, olive oil, salt, and rosemary to the mashed chickpeas.
4. Gradually add water and mix until a dough forms.
5. Knead the dough on a floured surface for about 5 minutes until smooth.
6. Divide the dough into 6 equal portions and roll each into a flat circle, about 1/4 inch thick.
7. Carefully place the flatbreads on the preheated baking sheet.
8. Bake for 10-12 minutes or until golden brown and slightly crispy on the edges.
9. Remove from the oven and let cool slightly before serving.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 5 minutes to regain crispiness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
