Submitted by: Regina Galbick
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Servings: 2
Amazing flatbread! It's buttery (don't ask me why) and flaky and oh-so-good. It tastes great alone, with olive oil and more herbs sprinkled on top, and it also makes a great pizza crust.
2 c. cooked chickpeas
2 egg
1/4 c. water
1 tbsp. extra virgin olive oil
1 tbsp. Italian seasoning
1/2 tsp. sea salt
NOTE: Garbanzo beans must be at room temperature. If they are cold from the fridge, put them in a pot of hot water for a few minutes to warm them, then strain.
Turn on the oven to 500°F. Place 12" cast iron skillet inside the oven and set a timer for 15 minutes.
Combine all ingredients (except olive oil) in a food processor. Puree until very smooth.
After at least 15 minutes has passed, carefully remove the cast iron skillet from the oven. Add the tablespoon of olive oil to the skillet (make sure there isn't any water on the measuring spoon, because the water will splatter and could burn you).
Scoop your batter into the skillet and carefully spread it out with a spatula (I do this with an oven mitt on, so I don't accidentally burn myself).
Bake for approximately 15 minutes.
Slice into 4 or 6 pieces with a pizza wheel while still in the skillet, and remove each piece one at a time. The flatbread will be too flaky to come out all in one piece.
Serve alone, with more olive oil and Italian seasoning, or add pizza toppings and return to the oven for a few more minutes. Enjoy!
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