Crispy Chickpea Flatbread with Tomato Onion Salad and Garlic Yogurt by @rainbowplantlife

≈ 1h35

8 servings

🫘

240 g

Chickpea flour

💧

600 ml

Water

🫗

80 ml

Oil

🌱

5 ml

Black mustard seeds

🫙

5 ml

Cumin seeds

🍛

4 g

Chaat masala

🍅

300 g

Tomato

🧅

75 g

Onion

🥣

180 g

Yogurt

🧄

3 g

Garlic

🧂

9 g

Salt

  1. Whisk
    • chickpea flour
    • water
    • salt

    Whisk the chickpea flour, water and 1 teaspoon salt in a mixing bowl until the batter is smooth.

  2. Rest
    • chickpea flour
    • water

    Let the chickpea batter rest at room temperature for at least 60 minutes so the flour fully hydrates.

  3. Heat

    Heat the oven to 450°F (230°C) with the cast-iron skillet inside.

  4. Heat
    • olive oil

    Heat 3 tablespoons olive oil in a small saucepan until shimmering.

  5. Add
    • black mustard seeds

    Add the black mustard seeds and cook until they audibly pop.

  6. Add
    • cumin seeds

    Add the cumin seeds and cook for about 10 seconds, until they darken slightly.

  7. Stir
    • olive oil
    • black mustard seeds
    • cumin seeds

    Remove the saucepan from the heat and stir the spiced oil into the rested chickpea batter.

  8. Coat
    • olive oil
    • chickpea flour

    Carefully coat the hot skillet with the remaining olive oil and pour in the batter.

  9. Bake
    • chickpea flour

    Bake the flatbread for 20 to 25 minutes until the edges are deeply golden and crisp.

  10. Dice
    • tomato
    • red onion

    Dice the tomatoes and finely slice the red onion.

  11. Toss
    • tomato
    • red onion
    • chaat masala

    Toss the tomatoes, red onion, chaat masala, cilantro and lemon juice in a mixing bowl.

  12. Grate
    • garlic
    • plain yogurt
    • salt

    Grate the garlic and stir it into the plain yogurt with the remaining salt.

  13. Cut
    • chickpea flour
    • tomato
    • red onion

    Cut the hot chickpea flatbread into wedges and top with the tomato onion salad.

  14. Serve
    • plain yogurt
    • garlic

    Serve the flatbread immediately with the garlic yogurt sauce.

Crispy Chickpea Flatbread with Tomato Onion Salad and Garlic Yogurt by @rainbowplantlife

≈ 1h35

8 servings

🫘

240 g

Chickpea flour

💧

600 ml

Water

🫗

80 ml

Oil

🌱

5 ml

Black mustard seeds

🫙

5 ml

Cumin seeds

🍛

4 g

Chaat masala

🍅

300 g

Tomato

🧅

75 g

Onion

🥣

180 g

Yogurt

🧄

3 g

Garlic

🧂

9 g

Salt

Preparation Steps

  1. Step 1/14

    Whisk the chickpea flour, water and 1 teaspoon salt in a mixing bowl until the batter is smooth.

    🫘chickpea flour
    💧water
    🧂salt
    🥣mixing bowl
    🥄whisk

  2. Step 2/14

    Let the chickpea batter rest at room temperature for at least 60 minutes so the flour fully hydrates.

    🫘chickpea flour
    💧water
    🥣mixing bowl

  3. Step 3/14

    Heat the oven to 450°F (230°C) with the cast-iron skillet inside.

    🍳cast-iron skillet

  4. Step 4/14

    Heat 3 tablespoons olive oil in a small saucepan until shimmering.

    🫒olive oil
    🍲small saucepan

  5. Step 5/14

    Add the black mustard seeds and cook until they audibly pop.

    🌱black mustard seeds
    🍲small saucepan

  6. Step 6/14

    Add the cumin seeds and cook for about 10 seconds, until they darken slightly.

    🫙cumin seeds
    🍲small saucepan

  7. Step 7/14

    Remove the saucepan from the heat and stir the spiced oil into the rested chickpea batter.

    🫒olive oil
    🌱black mustard seeds
    🫙cumin seeds
    🫘chickpea flour
    🍲small saucepan
    🥣mixing bowl
    🥄whisk

  8. Step 8/14

    Carefully coat the hot skillet with the remaining olive oil and pour in the batter.

    🫒olive oil
    🫘chickpea flour
    🍳cast-iron skillet
    🥄spatula

  9. Step 9/14

    Bake the flatbread for 20 to 25 minutes until the edges are deeply golden and crisp.

    🫘chickpea flour
    🍳cast-iron skillet

  10. Step 10/14

    Dice the tomatoes and finely slice the red onion.

    🍅tomato
    🧅red onion
    🔪chef's knife
    🪵cutting board

  11. Step 11/14

    Toss the tomatoes, red onion, chaat masala, cilantro and lemon juice in a mixing bowl.

    🍅tomato
    🧅red onion
    🍛chaat masala
    🌿cilantro
    🍋lemon
    🥣mixing bowl

  12. Step 12/14

    Grate the garlic and stir it into the plain yogurt with the remaining salt.

    🧄garlic
    🥣plain yogurt
    🧂salt
    🧀microplane grater
    🥣mixing bowl

  13. Step 13/14

    Cut the hot chickpea flatbread into wedges and top with the tomato onion salad.

    🫘chickpea flour
    🍅tomato
    🧅red onion
    🍛chaat masala
    🌿cilantro
    🔪chef's knife
    🪵cutting board

  14. Step 14/14

    Serve the flatbread immediately with the garlic yogurt sauce.

    🥣plain yogurt
    🧄garlic
    🥄spatula

Composition

Ingredients

Types

Legumes, Flour, Liquids, Spices, Seeds, Seasonings, Vegetables, Aromatics

Ingredients

Chickpea flour, Water, Oil, Black mustard seeds, Cumin seeds, Chaat masala, Tomato, Onion, Yogurt, Garlic, Salt

Notes

Chickpea flour (for the batter), Water (to make the batter), Oil (for the tadka and baking), Black mustard seeds (for the tadka, or substitute lightly crushed coriander seeds), Cumin seeds (for the tadka), Chaat masala (adds savory, salty, umami flavor, garam masala can be substituted), Tomato (for the salad topping), Onion (for the salad topping), Yogurt (for the garlic yogurt sauce), Garlic (for the garlic yogurt sauce)

Allergens

Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Plant-forward

Calories

315 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 35g, Fat: 15g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 115mg, Iron: 3.2mg, Potassium: 480mg, Sodium: 620mg

Vitamins

Vitamin C: 12mg, Vitamin A: 35µg, Folate: 105µg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

25 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, cast-iron skillet, small saucepan, chef's knife, cutting board, spatula, microplane grater

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Starter, Appetizer, Snack

Occasions

Party, Gathering, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@rainbowplantlife

Origin

Cuisine

French, Indian

Geographic

France, South of France

Various

Aspect

Texture

Crispy, Tender, Creamy, Juicy

Flavors

Savory, Nutty, Tangy, Garlicky, Earthy, Spiced, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep the cooked flatbread loosely covered,Serve promptly for the best crispness), fridge : 3 days (Store flatbread, tomato salad and yogurt sauce separately,Use airtight containers,Reheat flatbread in a hot oven to restore crispness), freezer : 60 days (Freeze only the baked flatbread,Wrap tightly and store in a freezer-safe container,Do not freeze tomato salad or yogurt sauce)