Chickpea Flatbread with Onions and Rosemary

I hereby introduce you to one of the easiest and yummiest flatbreads known to humankind. This recipe is from the book Food Matters, by Mark Bittman and it’s the perfect accompaniment to have with soup or brunch.

When I posted the photo, a couple of people wanted the recipe, so I hope Mr. Bittman doesn’t mind that I relay it here (maybe it will help if I tell you all to buy the book because there are some yummy recipes in it!). You’re going to laugh at how simple it is.

Chickpea Flatbread with Onions and Rosemary



  • Chickpea Flatbread with Onion and Rosemary
  • (Or Easy Whole Grain Flatbread which is what it’s called in the book)
  • 1 cup of chickpea flour (also called garbanzo flour or besan)*
  • 1 teaspoon of salt
  • 2 tablespoons or so of coconut oil
  • ½ a large onion, thinly sliced (Mr. Bittman says this is optional, but I highly suggest you use it)
  • 1 tablespoon of fresh rosemary leaves (also optional, but why would you leave it out?)


  1. Put the flour in a bowl, add salt and slowly add 1.5 cups of water, whisking to eliminate lumps. Cover with a towel and let it sit while your oven heats, or for as long as 12 hours. The batter should be the consistency of thin pancake batter.
  2. If you’re making this right away, preheat the oven to 450 degrees Fahrenheit. Add the oil, onions, and rosemary to a cast iron (or ovenproof) pan and put it in the oven to heat up until you start to smell the rosemary and onions. About 5-7 mins or so. Just keep an eye on it. Remove the pan (make sure you’re wearing your oven mitt!) and set it on top of the stove until the oven is ready.
  3. Once the oven is ready, add the batter to the pan and swish around the onions and rosemary for equal distribution in the batter. Then return the pan to the oven.
  4. Bake for 30-40 mins depending on the size of your pan and the heat of your oven. Mine was done in about 35 mins (my pan is about 10 inches). The bread should be slightly browned, firm, and crisp around the edges and will release easily from the pan when it’s done. Let it rest for a few minutes and then cut it into wedges to devour.



You honestly don’t need a dip or other accompaniment for this – it’s delicious on its own – but it’s also yummy topped with roasted tomatoes and fresh basil.

The recipe also gives an option for using this as a pizza crust which works well although the kids don’t like it as much as my regular pizza dough. Get the book to try it out!

*You don’t need to use chickpea flour for this recipe (you can also use spelt, cornmeal or buckwheat), but I think it truly adds to the flavour of the flatbread and it is an excellent source of protein since chickpeas are legumes and not a grain. Win-win in my book!

Try it and out and let me know if you liked it!

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