Chickpea flatbread

Ingredients for 1 servings:

• 200 g chickpea flour
• 150 ml milk, lukewarm
• 1 sachet of dry yeast
• 1 tsp baking soda
• 2 tbsp olive oil
• 150 ml natural yogurt
• 1 egg(s)
• 1 tsp salt
• e.g. sesame, caraway or coarse salt for sprinkling
• n. B. Herbs of your choice and/or other ingredients*

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vegetarian, low-carb

Preheat oven to approximately 180°C. Mix all dough ingredients thoroughly. The dough is quite runny, so it’s best to pour it into a springform pan lined with baking paper. Sprinkle with sesame seeds, caraway seeds, or coarse salt, if desired, and then bake in the oven on the middle rack for 20 minutes. This flatbread is very versatile and can be used as a base for all sorts of things. We like it plain, but it can also be mixed with all sorts of things, such as finely chopped vegetables (peppers, spring onions, etc.), sesame seeds, Parmesan cheese, ham, salami—whatever you like. The consistency is very pleasant and fluffy, not the moist or mushy texture often found in low-carb cooking.