A protein-packed, gluten-free flatbread made from chickpea flour and topped with sautéed spinach and creamy feta cheese - a satisfying breakfast that's both nutritious and delicious.
Recipe Details
Ingredients
- 200g chickpea flour (besan)
- 300ml warm water
- 3 tbsp extra virgin olive oil, divided
- 1 tsp sea salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 200g fresh baby spinach
- 3 cloves garlic, minced
- 150g feta cheese, crumbled
- 1 small red onion, thinly sliced
- 200g cherry tomatoes, halved
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- pinch red pepper flakes (optional)
Instructions
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In a large bowl, whisk together 200g chickpea flour (besan), 1 tsp sea salt, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp freshly ground black pepper.
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Gradually whisk in 300ml warm water and 1 tablespoon 3 tbsp extra virgin olive oil until you have a smooth batter with no lumps. The consistency should be like thick cream. Let batter rest for 10 minutes.
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Meanwhile, heat 1 tablespoon 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add 3 cloves garlic and cook for 30 seconds until fragrant.
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Add 200g fresh baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted. Season with salt and pepper. Remove from heat and set aside.
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Heat a 25cm (10-inch) non-stick or well-seasoned cast iron skillet over medium heat. Add remaining 1 tablespoon 3 tbsp extra virgin olive oil and swirl to coat.
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Pour in the chickpea batter and quickly tilt the pan to spread it evenly, like making a crepe. The flatbread should be about 3mm (⅛ inch) thick.
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Cook for 3-4 minutes until the bottom is golden and set. You'll see bubbles forming on the surface.
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Top half of the flatbread with the sautéed spinach, 150g feta cheese, 1 small red onion, and 200g cherry tomatoes.
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Fold the flatbread in half like an omelet and cook for another 2-3 minutes until the cheese starts to soften and the bottom is crispy.
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Slide onto a serving plate and sprinkle with 2 tbsp fresh dill, 1 tbsp fresh lemon juice, and pinch red pepper flakes (optional) if using.
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Cut into wedges and serve immediately while hot and crispy.
Tips
Batter Consistency: The batter should pour easily but not be too thin. If it's too thick, add water 1 tablespoon at a time. If too thin, whisk in more chickpea flour.
Resting Time: Letting the batter rest allows the chickpea flour to hydrate fully, resulting in a smoother texture and better binding.
Pan Temperature: Medium heat is crucial - too hot and the outside will burn before the inside sets; too low and it won't get crispy.
Spinach Prep: Make sure to squeeze excess moisture from the cooked spinach to prevent the flatbread from becoming soggy.
Cheese Distribution: Crumble feta into small, even pieces for better melting and distribution throughout each bite.
Storage: These are best eaten fresh, but leftover flatbreads can be reheated in a dry skillet for 1-2 minutes per side.
Variations: Try different toppings like sun-dried tomatoes, olives, fresh herbs, or even a fried egg on top for extra protein.
Make-Ahead: The batter can be made the night before and stored in the refrigerator. Give it a good whisk before using.