Chickpea Flatbread with Olive Tapenade

4 servings
  • Chickpea Flatbread:
  • 1/2 tsp. chopped fresh rosemary or thyme
  • 2 Tbs. olive oil
  • 1 cup unbleached white flour
  • 1 cup chickpea flour
  • 1 tsp. salt
  • 1/4 tsp. black pepper coarsely ground
  • 1 1/2 cups warm water
  • oil for frying
  • Olive Tapenade:
  • 6 cloves garlic, peeled and chopped
  • 1/2 cup capers, rinsed
  • 1 3/4 cup kalamata olives, pitted
  • 1 tsp. thyme, fresh, chopped
  • 1 tsp. oregano, fresh, chopped
  • 1 Tbs. fresh lemon juice
  • freshly ground black pepper
  • olive oil, extra virgin
  • FLATBREAD: Gently heat rosemary or thyme in olive oil for 2 minutes on very low heat. Set aside to cool for 2-3 minutes. Mix both flours with salt and pepper. Add water to flour mix and beat with a whisk till smooth. Beat in herb-infused olive oil. Allow batter to sit for 20 minutes. Heat a heavy cast iron skillet on medium-high heat. Oil lightly. Pour about 1/4 cup batter into skillet, tipping it so batter thins out into about a 6-inch circle. Cook for about 30 seconds until crepe is golden brown on bottom; then flip it over with a spatula and cook 10-15 seconds more. Remove crepe to plate and keep covered. Repeat.

  • TAPENADE: In a food processor, combine garlic, capers and olives. Puree until smooth. Add thyme, savory and lemon juice. Season with pepper. Continue to puree while slowly adding olive oil. Stop when you have formed a smooth, spreadable paste.

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