Aired March 24, 2017
1 cup chickpea flour
1 cup (8 ounces) water
1 1/2 tablespoons extra-virgin olive oil, plus more for the pan
1/2 teaspoon sea salt
1/2 teaspoon za'atar
1 cup roasted shiitake mushrooms
1 cup roasted broccoli rabe
1/2 cup roasted red onions
Whisk together the chickpea flour, water, olive oil, salt and za’atar in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
Heat the oven to 450°F and preheat a 10-inch pan over medium-high heat for 5 minutes.
Drizzle a teaspoon or so of olive oil into the pan and swirl to coat the bottom. Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Use half of the batter for a thicker crepe). Cook the flatbread for 8-10 minutes until cooked through. (Alternate cooking method: Place skillet under the broiler to blister the top.)
Move the flatbread to a plate, top with warm veggies and serve.