• 1⅓ cups chickpea flour
• 1⅓ cups water
• 2½ tbsp olive or avocado oil (plus more for greasing pan)
• ⅔ tsp sea salt
• 1½ tbsp fresh herbs (e.g., rosemary, parsley, thyme, or chopped green onion)
Instructions:
1. In a bowl, whisk together chickpea flour, salt, and water until smooth.
2. Stir in olive oil and herbs. Let batter sit 15–30 minutes (helps with texture).
3. Preheat oven to 425°F (220°C). Place a well-oiled 10–12” ovenproof skillet or baking
pan in the oven while it heats.
4. Pour in batter (or divide into two pans for thinner bread).
5. Bake for 20–25 minutes until edges are golden and center is firm.
6. Cool slightly, slice into 4 wedges.
*Best eaten fresh, keeps up to 3 days refrigerated (toast to re-crisp). Not freezer
friendly
