Use a large tray
Spread the batter thinly. A small deep dish needs longer and is more likely to leave a wet centre.
European Recipe
Leek and chickpea flatbread
Rest the batter while softening the leek. Spread thinly on a large tray and bake until fully set.
Total time
1 hr
Calories
402 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
A savoury bake with chickpea flour
Pure chickpea flour and water form the batter. Cook the leek until soft and fairly dry before adding it. A large tray keeps the layer thin. The amount makes two light vegan meals; the resting phase is included in preparation time.
Vegetarian Dinners
Autumn Recipes
Vegetables
Pulses
Recipe
Leek and chickpea flatbread
A thin golden oven-baked chickpea flatbread with softened leek, without eggs or cheese.
Ingredients
2 servings
Method
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1
Rest the batter
Whisk chickpea flour with water, 10 g oil, salt and pepper until smooth. Rest for about 20 minutes, included in the preparation time. Do not taste the raw batter.
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2
Soften the leek
During resting, preheat the oven to 220 °C conventional heat. Split, thoroughly wash and finely slice the leek. Heat 5 g oil and soften the leek over medium heat for about 5 minutes. Let free moisture evaporate and cool briefly.
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3
Bake
Line a tray with a usable area of about 35 by 30 cm with baking paper and brush with the remaining 10 g oil. Stir the batter again and fold in the leek. Spread thinly and evenly. Bake on the middle shelf about 25 to 30 minutes until lightly browned and fully firm in the centre. No raw floury wet layer should remain; bake longer with a loose cover if needed.
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4
Cut and serve
Allow to set briefly, lift from the paper with a spatula and cut into pieces. Serve warm immediately. The whole amount makes two light meals without extra dip or sides.
Kitchen know-how
Tips for Leek and chickpea flatbread
Stir again before baking
Flour can settle during resting. Stir thoroughly before pouring and distribute the cooked leek evenly.
Variations
How to adapt this recipe
Use the same peeled weight of very finely sliced onion instead of leek and soften completely. Flavour and nutrition change.
Fold 5 g finely chopped parsley into the batter. Additional ingredients change the nutrition of the base recipe.
Nutrition per serving
402kcal
38.1 gCarbohydrates
16.4 gProtein
17.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Leek and chickpea flatbread
Not without other changes. Cooked chickpeas contain much more water and make a different batter. This recipe is calculated for pure dry chickpea flour.
The unroasted chickpea flour and raw batter are not suitable for eating raw. The thin layer must be fully set and cooked through in the centre too.
No. The basic batter binds only with chickpea flour and water. Leek, oil, salt and pepper complete it.
No. The edges may be slightly crisp while the fully cooked centre remains soft. Serve it as a warm thin flatbread, rather than a dry cracker.
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