Flat bread is made out of chickpea flour, water, olive oil and salt is absolutely delicious, cheap as chips, and super easy! It is literally child's play. Just blend and bake. This bread is high in protein, low in carbs, and is gluten free, dairy free, egg free, nut free, soy free and sugar free -- a perfect allergy free flat bread you can whip up in your blender and serve to the hungry hoards at your next feast.

 

Basic bread mixture:

1 cup garbanzo bean / chickpea flour
1 cup filtered water
3 tablespoons cold pressed extra virgin olive oil
1/2 teaspoon Celtic sea salt
1 teaspoon freshly ground pepper
garlic, onion and rosemary version:

1/3 cup finely chopped garlic
1/3 cup finely chopped red onion
2 tablespoons finely chopped rosemary
lime and cilantro version:

1 cup cilantro chopped finely
3 tablespoons (about juice of 1) fresh lime juice
1 teaspoon red pepper flakes
1/3 cup finely chopped red onion
1/3 cup finely chopped garlic
olive and parsley version:

1/2 cup chopped Kalamata olives
1 cup finely chopped continental parsley
1/3 cup finely chopped fresh garlic
1/3 cup finely chopped red onion
Preheat your oven to 180 C / 350 F.
Place the flour, water, oil and salt in your blender and pulse a few times until well combined.
Ideally you should transfer this mixture to a mixing bowl, cover and allow to sit at room temperature for about 2 hours. However, I have just thrown it into the oven and it turned out just as good.
Grease a 9 inch round shallow cake tin.
Stir in whatever flavor combinations you like from below and pour mixture into the greased pan.
Bake for about 30 minutes or until solid and cooked through.
Allow to cool for about 5 minutes and then the bread should just slide right out.