I used to make a easy microwave Dukan Bread, but I found that microwaving it and then grilling it was a faff; so I developed this simple high-protein chickpea flatbread made in the air fryer. It is somewhere between a flatbread, a soft naan, and it works for me.
The main trick is letting the batter rest before cooking, because that helps it hold together properly (before this I found it could crumble a little).
Ingredients
- 100g drained tinned chickpeas
- 1 egg
- 1 tbsp oat bran
- 1 tbsp Greek yoghurt or cottage cheese
- Pinch of baking powder
- Salt and black pepper
- Garlic powder, smoked paprika, chilli flakes, or herbs (all optional)
- Light oil spray for the baking paper
Method
- Add the chickpeas, egg, oat bran, yoghurt (or cottage cheese), baking powder, and seasoning to a blender.
- Blend until smooth. The batter should be thick but pourable. If its too thick, add a little water, or more yoghurt/cottage cheese.
- Leave the batter to rest for 10 to 15 minutes. This helps the oat bran and chickpeas hydrate, which makes the flatbread less likely to crumble.
- Line the flat section of the air fryer with baking paper and spray lightly with oil.
- Pour the batter onto the paper and spread it into a thin, even layer. Aim for about 0.5cm thick.
- Air fry at 180°C for 10 to 14 minutes, until the top looks dry and the flatbread feels firm when gently nudged.
- Do not flip it too early. If the underside is only just cooked, leave it a few more minutes.
- Once cooked, rest it for 2 to 3 minutes before lifting from the paper.
Notes
If it crumbles, it probably needed more resting time or a few more minutes to set. You can also add another teaspoon of oat bran, or a teaspoon of plain flour, if you want a firmer texture.
If it feels too dry, add an extra spoon of yoghurt or cottage cheese next time. A teaspoon of olive oil in the batter also gives it a softer finish.
Estimated nutrition for the full flatbread is roughly 260 to 320 calories, with around 16 to 20g of protein, depending on the yoghurt or cottage cheese used.
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