Vegan garlic and herb chickpea flatbread that is what we are making today and a great version of tortilla. 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:
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.
If you can’t find chickpea flour in your local supermarket you can either make chickpea flour yourself from dried chickpeas.
Put the dried chickpeas in a strong kitchen machine or coffee grinder and let it run. You have to use a strong kitchen machine because it can break you machine.
Take a look at the shrimp cake recipe where I demonstrate how this is done.
I haven’t tried it but if you do not have dried chickpeas but only regular chickpeas you can make this recipe. Put the chickpeas in your kitchen machine first to turn it into a paste and add it to your flour mixture.
Chickpea flatbread ingredients
To make this recipe you need a number of ingredients. Make certain you have the following ingredients available when you start this recipe:
- all purpose flour
- chickpea flour
- scallions/spring onion
- red onion
- salt to taste
- vegetable butter
- almond milk
How to make chickpea flatbread
To make the dough for this chickpea flatbread you can make it by hand but it can also be made in the kitchen machine.
If you make the dough by hand it just takes a little longer to get a good elastic dough.
First you have to dissolve the butter in the milk in a warm pan. Then put the flour, garlic, onion and parsley in the food processor. Now add the milk and butter mixture to food process as well.
Combine into a flexible dough in the kitchen machine. When done take the dough from the machine and wrap it in foil. Let it rest for 30 minutes.
Then cut it into 10 pieces the size of a big golf bal and knead each piece of dough thoroughly before you roll it into a tortilla.
Heat a skillet and brush with oil. Put in a flatbread and bake for about a minute or until you see dark spots on the chickpea flatbread. Turn and bake the other side.
Keep warm in a clean kitchen towel and serve warm.
Eat chickpea flatbread with
You can eat this chickpea flatbread recipe with one of these delicious curries:
More vegan flatbread recipes
There are so much different vegan flatbread recipes. Here a small selection if you like to make more flatbread recipes yourself:
- Flavorsome soft vegan flatbread
- Soft sweet potato flatbread
- Red lentil flatbread
- Chinese scallion flatbread
- Avocado paratha flatbread
- Turkish yufka flatbread
- Soft savory roti with dahl
Store chickpea flatbread
You can store this flatbread for a couple of days in the fridge in a plastic zip loc bag or wrapped in aluminium foil. Make certain you have to cover them or else they will dry out.
You can also store them in the freezer for a couple of months. Thaw before you warm them in the oven at 400℉/200℃ for 5 minutes.
See how to make chickpea flatbread
Want to know how you can make vegan garlic and herb chickpea flatbread? Watch the instruction video below:
I hope you enjoyed this how to make this vegan garlic and herb chickpea flatbread recipe! Made a recipe tag @tortillachannel on Instagram or PIN on Pinterest.
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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 scallion finely chopped
- 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
- Serve warm
Calories: 279; Fat: 21.5g; Carbs; 18.8g; Protein: 4.7g;