This 15-Minute Gluten-Free Vegan Za’Tar Flatbread will complement any dish, and can be done super quickly!
It’s naturally gluten-free, Mediterranean inspired, and super yummy!
How to make this flatbread:
- The basic batter is equal parts chickpea flour and water, with a few tablespoons of olive oil.
- Let the batter rest for 30 minutes before cooking — this makes the interior creamy when cooked.
- Heat a large non-stick frying pan.
- Cook the butter for 3-4 minutes on each side.
It should look like crispy edges with a slightly blistered surface; the interior will be moist and creamy.
You could easily use it as a gluten-free pizza crust or as a replacement for the toast on your morning breakfast plate. You can make it garlicky, and use is as garlic bread, or serve it with your curries!
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15-Minute Gluten-Free Vegan Za'Tar Flatbread
- 10-inch cast iron skillet
- Flat spatula
- Measuring cups and spoons
- 1 cup/120g chickpea flour 4 1/2 ounces
- 1 cup/236g of water
- 1 1/2 tablespoons extra-virgin olive oil plus more for the pan and drizzling
- 1/2 teaspoon salt
- 1 tbsp za'atar
- 1 tbsp Sumac to sprinkle
- Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.
- Heat a large none stick frying pan and drizzle with some olive oil. Wait till it gets hot then pour half of the batter making sure it covers the whole pan (you don’t want it thick)
- Cook on high for about 3 minutes, the carefully flip it over and cook for another 3 minutes.
- Repeat with the remaining batter.
- Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper and sprinkle the zatar and sumac.
Chickpea flour: You can find chickpea flour in the bulk bins at Whole Foods and other natural foods-type stores. Look for it under the name "garbanzo bean flour" if you're having trouble finding it.