On the Tortilla Channel there should be most of all tortilla or a variety of tortilla like this recipe. This is a great version and very tasty. This tortilla flatbread contains chickpea flour, garlic and herbs and is so easy to make. Want to know how you can make vegan garlic and herb chickpea flatbread? Lets get started!
Soft vegan flatbread might be my favorite tortilla recipe but this recipe is a close second. This recipe is so good you can eat it on its own or you can eat it with a nacho dip, easy peasy hummus or red roasted salsa.
Eat these dips with some warm flatbread and you have a great time. What make these so special is the chickpea flour. It has a nutty flavor that goes really well with the garlic and herbs in this recipe. The reason why they are so soft is the vegetable butter and almond milk.
All you need for this recipe is:
- all purpose flour
- chickpea flour
- spring onion
- red onion
- salt to taste
- vegetable butter
- almond milk
I use a kitchen machine to make the dough but if you haven’t got a kitchen machine you can knead the dough by hand. It just takes longer to get a good elastic dough. Let it rest for 30 minutes then cut it into 10 pieces the size of a big golf bal.
Rol into small tortilla shapes and bake them in a hot skillet brushed with oil. Doesn’t take more that a minute per side. Serve immediately.
How to make vegan garlic and herb chickpea flatbread
Want to know how you can make vegan garlic and herb chickpea flatbread? Watch the 1-minute food inspiration video:
I hope you enjoyed how to make this vegan garlic and herb chickpea flatbread! Made a recipe tag @tortillachannel on Instagram.
I love comments so let me know your thought on this recipe in the comment box below. What is your favor dip to eat flatbread with?
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This tortilla flatbread contains chickpea flour, garlic and herbs. Want to know how you can make vegan garlic herb chickpea flatbread? Lets get started!
- 1 cup of flour for all purposes
- 1 cup of chickpea flour
- 3 cloves of garlic
- 2 tablespoons of parsley
- 1 red onion
- 1 finely chopped onion
- salt to taste
- 50 g of vegetable butter
- 175 ml of almond milk
- vegetable oil to roast a frying pan
Put milk and butter in a pan and let the butter dissolve
Then put flour, garlic, onion, parsley, milk and butter mixture in the food processor
Combine into a flexible dough
Knead the dough and wrap it in foil before you let it rest for 30 minutes
Cut into 10 pieces and knead each piece thoroughly
Roll up a tortilla
Heat the frying pan and brush with oil
Bake the tortilla flatbread for about a minute until dark spots are visible. Turn and bake the other side