I’ve been on a flatbread kick lately. But not just any flatbread…flatbread that doesn’t require yeast, is quick to make, and has the delicious, doughy, flaky bread consistency.

Lucky for me I have a new food buddy who came to the rescue. I’ve recently reconnected with a friend from high school, Emily, who was living abroad in Paris for the last two years and just moved back to nyc.

It’s very exciting to have someone I can discuss food/cooking/recipes with :) I have a lot of other friends who like food, but liking food and knowing how to cook it are two very different things. Emily actually has a food blog as well that has some great recipes!

So when I told Emily about my flatbread dilemma, she provided me with two recipes, both based on the Indian roti bread. I kind of combined them into one puffy, flavorful masterpiece that I highly recommend. It goes extremely well with an Indian Spiced Chicken and Butternut Squash Stew that I will be posting in the next week.


Yeast-Free Cilantro Chickpea Flatbread

Adapted from Bon Appetit

Print this recipe!

makes 8- four inch flatbreads

3/4  cup unbleached all purpose flour, plus more for dusting
1 cup garbanzo bean flour
2 1/2 teaspoons ground coriander
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped fresh cilantro
3/4 cup (or more) plain low-fat yogurt
Olive oil (for frying)

Combine first 6 ingredients into medium bowl. Whisk to mix. Stir in cilantro.

Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.

Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat.

Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm. 

24 Comments

  1. I love flatbread and rarely make it. Great recipe.

    • I have another flatbread recipe coming up in a week or two…a more traditional, more foccaccia-like flatbread. You should def try this one though…super easy!

  2. I can make this!!!! and it looks yummy….! Good work Amy…and Emily! :)

  3. What a great side dish for some yummy fall curries or stews. Do you suggest any alternatives for garbanzo bean flour- living here in HK and having a difficulty locating this ingredient. Love your blog!

    • Hi Bobbi! Thanks! So glad you found my blog.

      If you look at the original recipe that I adapted it from (there’s a link where it says “bon appetit” in the recipe itself), you will find the original version that uses all regular flour and no garbanzo bean flour (that was my addition :) )…which I’m sure is equally delicious. Let me know if you have trouble finding it!

    • You can also make your own garbanzo bean flour by grinding up dried chickpeas if you can find those.

  4. How fun to have a food buddy! I sometimes dream about having a food blog friend that lives near me. It would be a bonus if she gave me recipes like this flatbread. It looks amazing. I’m loving that it’s so quick to make, too.

  5. I’m all about bread that’s easy to make! Especially since I don’t have much patience for letting bread rise, etc. This sounds so delicious. :)

  6. I love cilantro in just about anything but it looks so perfect here – delicate flecks of green poking out from the flatbread – and it must taste delish in a chickpea base. Looking forward to your next installment!

  7. Yay! I made this yesterday with whole wheat flour in place of regular flour/chickpea – also a delicious alternative! Great recipe!

  8. I’m always fortunate when my wife makes flatbreads for me. will have to show her this recipe and “persuade” her to make me some this weekend!

  9. i love using chickpea flour! esp. to make socca – fresh flatbread! very similar to your recipe, except it’s just chickpea flour, water, and a drop of oil! this looks delish, amy! (very similar to your corn cake recipe!)

  10. Pingback: #squashlove!- Indian-Spiced Chicken and Butternut Squash Stew «

  11. Is there any way the flat bread can be made gluten free?

    • Hmm, well you could use all chickpea flour but I think you need something more chewy. Try experimenting replacing the white flour with a gluten free kind and see how it turns out!

  12. Pingback: Spicy chicken curry and coriander flatbreads « Mrs. Jackson Cooks

  13. juanitascocina

    I made these. I can’t stop eating them. Just thought you should know. *goes to the kitchen again*

    • oooh, i’m so excited that you made these!!!! and that you searched my site and found the recipe :) I totally forgot about these but now I’m craving them…

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