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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 171.1

Total Fat: 8.0 g
Cholesterol: 0.0 mg
Sodium: 311.6 mg
Total Carbs: 17.6 g
Dietary Fiber: 4.0 g
Protein: 7.1 g

View full nutritional breakdown of Faina Flat Bread - Baked Chickpea Flatbread (by LINDYPOWER) calories by ingredient

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Faina Flat Bread - Baked Chickpea Flatbread (by LINDYPOWER)

Submitted by: LINDYPOWER

View the original recipe for Faina Flat Bread - Baked Chickpea Flatbread

Introduction

Nutty, peppery flatbread - gluten-free from Argentina and Uruguary. Makes great appetizer with toppings, but is served as accompaniment with pizza - slices placed on top of pizza slices. When paired together it is called pizza a caballo or horseback pizza. Nutty, peppery flatbread - gluten-free from Argentina and Uruguary. Makes great appetizer with toppings, but is served as accompaniment with pizza - slices placed on top of pizza slices. When paired together it is called pizza a caballo or horseback pizza.

Minutes to Prepare: 45

Minutes to Cook: 15

Number of Servings: 8

Ingredients

2.5 cups chickpea (garbanzo) flour

2.5 cups water

2 Tablespoons freshly ground flaxseed

1 teaspoon salt

freshly ground black pepper

1 Tablespoon Rajwadi Garam Masala

3 Tablespoons oil

Tips

Always preheat the oven and the baking pan for a crispy flatbread. I like this with a hot bowl of soup.

Directions

Whisk garbanzo bean flour, freshly ground flaxseeds (using coffee grinder), with salt, 3 tablespoons oil, and ground pepper. Whisk in 2 1/2 cups water until well mixed. Set aside for 30 minutes to allow water to become absorbed into flour. Preheat oven to 450 degrees. When hot place the pan in oven until it becomes hot. Remove hot pan from oven and pour batter into pan. It should make a thin (1/4 inch thick layer). Place in oven and bake until faina is golden and crispy (about 8 - 10 minutes). Cut into pieces an serve.

Serving Size: 8 3.5 x 4.5 squares of bread

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