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ethiopian

Baked Chickpea Flour Flatbread with Spiced Yogurt Dip

This baked dish pairs chickpea flour with plain whole-milk yogurt, garlic, minced and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Snack
Easy
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
87 g Carbohydrates
26 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 99g chickpea flour 360 kcal
  • 216g water 0 kcal
  • 153g plain whole-milk yogurt 93 kcal
  • 20g olive oil 177 kcal
  • 5g garlic, minced 7 kcal
  • 14g lemon juice 4 kcal
  • 2g ground cumin 8 kcal
  • 0g black pepper 1 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. olive oil
    Preheat oven to 450 F (230 C). Lightly oil a small cast iron skillet or baking pan.
  2. chickpea flourwaterground cuminblack peppersalt
    In a bowl whisk chickpea flour, water, salt, cumin, and black pepper until smooth. Rest 5 minutes to hydrate.
  3. Pour batter into the hot pan and bake 12 to 14 minutes until set and browned at the edges.
  4. plain whole-milk yogurtgarliclemon juicesalt
    Meanwhile, mix yogurt with minced garlic and lemon juice; season with a pinch of salt.
  5. plain whole-milk yogurtolive oil
    Cut the flatbread into wedges, drizzle with olive oil, and serve with the spiced yogurt dip.

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