Chickpea Flatbread with Lemon-Thyme Yogurt Dip
Chickpea flatbreads have been enjoyed for centuries around the Mediterranean, where cooks turned simple chickpea flour into a filling, golden bread when wheat was scarce.
This version feels like a beautiful meeting of old and new. The flatbread cooks up warm and lightly crisp, with that earthy, nutty flavor chickpeas do so well—simple, rustic, and incredibly satisfying.
Then comes the dip: creamy yogurt infused with bright lemon and fragrant thyme, bringing a fresh, zesty lift that makes every bite feel lighter and more exciting.
It’s the kind of dish that looks humble at first… but once you taste it, you realize it has real character. Perfect as a snack, a light lunch, or a shareable starter, it carries that comforting “village food” soul while still feeling modern and cookbook-worthy.
If you’ve never tried chickpea flatbread like this before, you’re in for a delicious surprise.
➲ Nutritional Value (Flatbread Only):
Per 100 g: Protein: ~9.7 g | Fiber: ~4.3 g
Serving (200 g): Protein: ~19.4 g | Fiber: ~8.6 g
Nutrition
per serving (≈91g)Instructions
14 stepsTo Make the Flatbread:
Assemble the required ingredients.
In a bowl, combine chickpea flour, millet flour, baking powder, and salt.
Add the wet ingredients (the egg, Greek yogurt, and water) to the dry mixture.
Stir until a thick, smooth batter forms.
The batter should be spreadable but not runny.
Divide the dough into 4 equal portions.
Dust the surface, then roll each piece into a thin flatbread.
Heat a non-stick pan over medium heat and lightly grease it.
Carefully place one rolled flatbread into the hot pan.
Cook for 6–8 minutes on each side, until golden and fully set.
Remove from the pan and let rest for 2–3 minutes before slicing.
To Make the Yogurt Dip:
In a small bowl, mix Greek yogurt with lemon juice, lemon zest, salt, and thyme.
Stir well until smooth.
Chill briefly or serve immediately alongside the warm flatbread.
