Sumac Flatbread (GF)

This naturally gluten free flatbread is often found around Italy and France, especially at street stalls but many countries have variations of one kind or another.

I’ve made this particular one many times and it’s always a surprisingly easy dish to add to any table.

Super easy to make, and the versatility with flavours is endless, or make it plain and add your flavour with foods on top.  It will keep in the fridge for quite a few days.

Serve it with curries, moroccan inspired dishes or top with food combinations like herbed mushrooms, tomato and avocado salsa, a simple spread of hummus – anything you like.

I’ve flavoured this recipe with the Middle Eastern spice Sumac for a subtle hint of lemon, but you can flavour it with any of your favourite spices – try some Zatar or fresh herbs like rosemary or thyme.

Here’s what you need:

  • 1 cup of chickpea flour
  • 1 cup water
  • 1.5 tablespoons of extra-virgin cold pressed olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon Sumac (or spice or herb of your choice)

Here’s what you do:

Whisk the chickpea flour, water, olive oil, salt and spice together in a bowl.  Let it rest for 30 minutes or so to give the flour time to absorb the water.

Set an oven rack about 15 cm below the grill in your oven.  Preheat the oven to 230c.  Place a cast iron skillet in the oven to heat up.

When the chickpea batter has finished resting, take out the heated skillet and turn the oven from general heat to grill at about the same temperature.

Carefully swirl about 1 teaspoon of olive oil around the hot skillet to coat the bottom.  Pour the chickpea batter in the skillet and tilt it around until the entire surface is covered.

Place the skillet on the rack under the grill.  Grill until you see the top of the batter begin to blister and brown – this usually takes about 5-8 minutes.  The flatbread should be crispy on the edges and softish in the middle.  If you find the flatbread is cooking too quickly, lower the skillet in the oven.

When it’s done, remove the skillet from under the grill and rest it for a minute or so.  Carefully slide the flatbread onto a board with a spatula and cut into wedges or squares.

Drizzle a little olive oil over the top and sprinkle with salt and pepper and/or your chosen spice.


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