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Chickpea Flatbreads

Date added: January 22, 2008

  • Servings: 4 change
  • Calories per serving: 412
  • Prep time: 20
  • Cook time: 20

Ingredients

Flatbreads
  • 1 1/2 cup chickpea flour (besan)
  • 1/3 cup flour, potato, pure, gluten & wheat free
  • 1/4 tsp salt, table
  • 2 tbsp oil, olive, extra virgin
  • 1/2 cup milk, 2%, w/add vit a & d
Filling
  • 1 eggplant, large, thinly sliced
  • 2 zucchini squash, thinly sliced
  • 2 tbsp oil, olive, extra virgin
  • 2 tbsp oregano or rosemary, finely chopped
  • 6 tbsp sun-dried tomato paste
  • 4 tomatoes, large, thinly sliced
  • 1/8 tsp salt, table
  • 1/8 tsp spice, pepper, black, ground

Recipe Method

1. To make the flatbreads, put the flours, salt and oil in a bowl. Add 1/3 cup of the milk and mix with a round bladed knife to a firm dough, adding a little more milk if the mixture is too dry. Knead lightly until smooth, then set aside.

2. Arrange the eggplant and zucchini slices on a large foil-lined cookie sheet. Season lightly and brush with a little oil. Sprinkle the herbs on top and broil for 6 to 8 minutes until golden. Turn the slices over, brush with the remaining oil and broil the other side until golden.

3. Divide the chickpea dough into 4 pieces. Roll 1 piece out very thinly on a well-floured surface to a 9" round, turning the dough frequently so it does not stick to the surface. Shape the remaining pieces in the same way.

4. Brush a large skillet with a little oil and fry the flatbreads individually for about 1 minute on each side.

5. Spread with the tomato paste and arrange the eggplant, zucchini and tomato slices on top. Season and roll up to serve.

Nutritional Facts

Per serving% Daily Value*
Calories 41221%
Fat 18g27%
Cholesterol 2mg1%
Sodium 290mg 12%
Carbohydrates 54g21%

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