Chickpea Flour Flatbread

I’m just been to my first IOS and GAFE (Google Apps For Education) Summit.
Dianne, the Head Librarian with whom I work,and I were privileged to experience this intense, three day conference.
We met with some of the most esteemed and forward-thinking educators in the world and I’m very excited about where education is going.
I can’t wait to utilize all the cool techy tips I have learnt with my classes.
I feel invigorated, inspired and I’m ready for the challenges ahead.

I was away from Schalk for almost four days so I’m going make it up to him by baking this Chickpea Flatbread, one of his all time favourites.
The way to a mans heart… This is a wonderful gluten free bread with a heady, nutty flavour. I better pop it in the over now, Schalk is almost home and he’s going to be ravenous after completing a half marathon in an hour and a half! (Crazy proud)

Note: Be prepared to let this bread proof (sit) for about 3-4 hours.



  • 3 cups chickpea flour 
  • 3.5 cups fresh cold water
  • 1 tsp salt & black pepper, or to taste
  • 1/4 cup extra virgin olive oil
  • 2 tsp Xanthan Gum (not the end of the world if you don’t add this and FYI Xantham Gum is a gluten free raising agent and helps with the elasticity and texture)
  • Paprika/Basil/Chilli/Parmesan (or anything you want to add)


  • Sift dry ingredients in to a large bowl
  • Slowly add the cold water, whisking constantly.
  • You will have a very runny batter now.  Let rest for 3-4 hours.
  • Preheat oven to 180 Degrees
  • Gently remove layer of froth from the top of mixture with a large spoon.
  • Add oil to a rectangular baking tray (wide rims) and heat in oven.
  • Once the oil is hot, pour in the batter, making a layer about 1 cm deep. Add chilli, extra paprika and parmesan. Careful, this is going to wobble when you pick it up!
  • Bake at 180 for 30 minutes, until golden.
  • Remove from the oven when done and let cool a little before cutting

Serve and savour!

Kerry Leigh


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