Laura's Vegan Table


  • 1 cup chickpea flour (also called garbanzo bean flour)
  • 1 cup water
  • 3 tablespoons olive oil (2 tablespoons for the batter and 1 tablespoon for the pan)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh rosemary, chopped (or two teaspoons dried rosemary) + more for garnish
  • 1 tablespoon fresh thyme (or one teaspoon dried thyme) - optional
  • salt and pepper to taste

This simple and delicious flatbread is of Southern French origin. It’s made from chickpea flour and just a few other ingredients. Inexpensive, vegan, and gluten free, it is also super tasty. This would definitely be more like a main dish for me, but makes a nice appetizer. You can serve with hummus or other bean spread; or top it with olives or tomatoes. I used fresh rosemary and fresh thyme in this recipe; but dried will work just as well. You’ll need a traditional stainless steel frying pan or cast iron pan for this recipe. Nothing non-stick because it needs to go in a 500 degree oven to bake for 10 minutes. Hope you have fun making it and find it as savory and delicious as I do. Bon appetit!


Preheat oven to 425F.  Prepare the batter by combining the chickpea flour, water, 2 tablespoons of olive oil salt, garlic powder, rosemary and thyme if using. Whisk together and let sit for 3o minutes. Place your empty skillet in the oven to heat for 15 minutes. Then remove the pan from the oven with an oven mitt, and add the remaining tablespoon of olive oil. Turn pan to coat the entire bottom. Next, turn the oven up to 495F or 500F degrees. Pour the batter into the heated skillet. Once the oven reaches the desired temperature, place the skillet into the oven and bake for 10 minutes. The sides of the batter will start to pull away from the pan when ready. Remove the pan from the oven and sprinkle with salt and pepper to taste and top with some fresh rosemary.