Keri Glassman’s Chickpea Flat Bread
Ingredients
- 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
Preparation
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.
Move the flatbread to a plate, top with warm veggies and serve.