Chickpea Skillet Flatbread

One plate is the amount the calories and protein above are for.

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tsp rosemary, chopped

• 2 cups chickpea flour
• 2 cups water
• 4 tbsp olive oil
• 1 tsp salt
• 2 tsp rosemary, chopped

• 4 cups chickpea flour
• 4 cups water
• 8 tbsp olive oil
• 2 tsp salt
• 4 tsp rosemary, chopped

• 6 cups chickpea flour
• 6 cups water
• 12 tbsp olive oil
• 3 tsp salt
• 6 tsp rosemary, chopped

• 8 cups chickpea flour
• 8 cups water
• 16 tbsp olive oil
• 4 tsp salt
• 8 tsp rosemary, chopped

1. Whisk the chickpea flour, water, 1 tbsp olive oil, and salt until smooth, then rest 10 minutes.

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2. Heat the rest of the olive oil in a large skillet over medium-high heat for 1 minute, until it shimmers.

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3. Pour in the batter, scatter the rosemary on top, and cook 4 to 5 minutes, until the edges are crisp and the top is set.

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4. Flip and cook 3 minutes, until golden on the second side.

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5. Slide onto a board and cut into wedges.

• Calories598
• Protein21g
• Carbs53g
• Fat34g
• Fiber10g
• Sodium1222mg

• Blood Sugar
• Eating Well

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