Chickpea Flour Flatbread Wrap is a simple and nutritious recipe, a variation on the classic Italian piadina flatbread made with chickpea flour instead of wheat flour, water, salt, and extra virgin olive oil instead of lard. Soft and flavorful, it's suitable for everyone: it's vegan and naturally gluten-free.
Quick and easy, this chickpea flour piadina will quickly solve any office, beach, or park lunch, and is also ideal for a delicious dinner with friends. You can also serve it, in place of bread, with dahl, stews of all kinds, and other rich dishes.
What Can I Fill Chickpea Flour Flatbread Wraps With?
Once ready, it's perfect for stuffing with your favorite ingredients or whatever you have on hand in the fridge. We suggest filling it with arugula and sliced ​​turkey breast, but you can also use any type of seasonal vegetables, cured meats and cheeses, as well as marinated tofu cubes or cream, pan-fried tempeh, legume hummus, and so on.
Ingredients
How to Make Chickpea Flour Flatbread Wraps
To prepare the chickpea flour flatbread, start by collecting the legume flour in a large bowl with a pinch of salt. If you like, you can also add spices, such as curry, turmeric, or sweet paprika, or a sprig of thyme, chopped rosemary needles, and other aromatic herbs of your choice, preferably dried.
To prepare the chickpea flour flatbread, start by collecting the legume flour in a large bowl with a pinch of salt. If you like, you can also add spices, such as curry, turmeric, or sweet paprika, or a sprig of thyme, chopped rosemary needles, and other aromatic herbs of your choice, preferably dried.
Pour the water at room temperature.
Pour the water at room temperature.
Complete with extra virgin olive oil and mix immediately with a hand whisk, incorporating all the ingredients well so that the flour can absorb the liquids.
Complete with extra virgin olive oil and mix immediately with a hand whisk, incorporating all the ingredients well so that the flour can absorb the liquids.
You should get a smooth and homogeneous batter. If there are any lumps, we suggest passing the mixture through a fine-mesh sieve to remove them. Then, cover the bowl with plastic wrap and refrigerate for 20 minutes. After this time, let the batter sit at room temperature for 10 minutes.
You should get a smooth and homogeneous batter. If there are any lumps, we suggest passing the mixture through a fine-mesh sieve to remove them. Then, cover the bowl with plastic wrap and refrigerate for 20 minutes. After this time, let the batter sit at room temperature for 10 minutes.
Pour a drizzle of extra virgin olive oil into a 22 cm pan and heat it over medium-low heat. Meanwhile, give the batter a final stir, scoop out a ladleful, and pour it into the pan.
Pour a drizzle of extra virgin olive oil into a 22 cm pan and heat it over medium-low heat. Meanwhile, give the batter a final stir, scoop out a ladleful, and pour it into the pan.
Swirl the pan to distribute the mixture evenly across the bottom. Cook over medium heat until small bubbles begin to appear on the surface of the mixture.
Swirl the pan to distribute the mixture evenly across the bottom. Cook over medium heat until small bubbles begin to appear on the surface of the mixture.
When the edges come away easily, use a spatula to turn the piadina over.
When the edges come away easily, use a spatula to turn the piadina over.
Continue cooking on the other side for another 2-3 minutes, until it is also firm and lightly golden. Set the piadina aside on a plate and proceed to make more with the remaining batter.
Continue cooking on the other side for another 2-3 minutes, until it is also firm and lightly golden. Set the piadina aside on a plate and proceed to make more with the remaining batter.
As they are ready, stack the flatbreads on top of each other, so as to keep them warm and soft.
As they are ready, stack the flatbreads on top of each other, so as to keep them warm and soft.
Your chickpea flour piadina is ready: fill it with the ingredients you prefer, bring it to the table and enjoy it.
Your chickpea flour piadina is ready: fill it with the ingredients you prefer, bring it to the table and enjoy it.
Storage Instructions
The chickpea flatbreads can be stored in the refrigerator, stacked on a plate and wrapped in plastic wrap, for up to 2 days. The batter can be stored for 1 day, tightly closed in an airtight container.
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