These are really healthy, easy to make, delicious and can be used in many ways. The batter can be made into flatbread for pizza, wraps or a thick soft tostada type base (minus the fried crunch)… almost anything, really! I’ve also toasted them under the broiler with garlic and cilantro and served them with soup. They are made with chickpea flour which makes them low-fat, high in protein, many vitamins and minerals as well as dietary fiber. Chickpea flour is also called besan, garbanzo bean flour or gram flour.
I made a thicker batch of these last night and used them as tostadas topped with leftover TVP Taco filling, smothered in the most delicious Chipotle Dressing/Sauce ever! I know, you’ve seen a lot of this mixture but it makes excellent leftovers!
I use this Organic Chickpea Flour – You can buy it on Amazon.com for a great price! (2 – 35oz packages for $14.62/Free Shipping)
This recipe is from Melomeals: Vegan For $3.33 A Day, one of my favorite sites!!
1 c Chickpea Flour
1 C Water – (I’ve found that I get a thicker “dough” if I use 1 cup so I use that amount to make the soft tostada style. I add more water for the flatbread/wrap size)
1/2 t Garlic Powder
2 T Nutritional Yeast
1/2 t Tony’s Cajun Seasoning – (I’ve used this and other spice combinations and they always turn out great!)
This is my favorite seasoning to use – Susie Q’s Santa Maria Style Seasoning – I add a bit more than 1/2 tsp to make it a little stronger.
Heat a 12 inch non stick skillet over medium heat and brush with oil
Whisk the ingredients in a mixing bowl until most of the lumps are gone. Ladle into skillet. Leave it alone for 3-4 minutes or until the sides start to pull away from the pan. Flip and cook for another minute
Yield: 3 Flatbread