Flatbreads are great for those with sensitive tummies and, if you’re like me, you’ll ALWAYS have chickpeas knocking about the house (because they’re awesome!), so it’s a winning combination.
In this recipe, I use pesto, fresh tomatoes and gorgeous balsamic garlic from Balsajo. Because it’s been aged and finely dealt with in the process, the garlic is so much better than traditional bulb garlic, and makes this bread taste much sweeter and satisfying than other flatbread recipes I’ve trialled!
Cut up into small ones for snacking or larger ones to go with a nice delicate curry or tapas. Delicious for dinnertime activity 🙂
- 100g chickpea flour
- 200ml water
- 1 beef tomato, chopped
- 2 tbsp chopped balsamic garlic (from Balsajo)
- 1 teaspoon pesto
- 1 lemon, juice extracted
- A handful of basil, chopped
- 2 tbsp olive oil
- 2 tbsp oregano
- 1 tsp paprika
- 1 tsp chilli powder or cumin
- Preheat the oven to 180c
- Pop all of the ingredients, minus the beef tomato and balsamic garlic, into a food processor until smooth.
- Stir the chopped beef tomato and garlic into the mixture, remembering to keep the chunks in the mix.
- Sprinkle your olive oil over the base of a baking tray and pour the mixture on top of it. Make sure you’re choosing a baking tray which doesn’t make the flatbread come out too thin.
- Bake for 30 minutes or until the mixture sets and a knife comes out clean.
- Pop a few sliced tomatos on top, some sliced red onions and a little more basil if you’re having it as a hearty snack. Enjoy!