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Air Fryer Chickpea Protein Flatbread

Planted: May 21, 2026
Last tended:

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

  1. Add the chickpeas, egg, oat bran, yoghurt (or cottage cheese), baking powder, and seasoning to a blender.
  2. Blend until smooth. The batter should be thick but pourable. If its too thick, add a little water, or more yoghurt/cottage cheese.
  3. 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.
  4. Line the flat section of the air fryer with baking paper and spray lightly with oil.
  5. Pour the batter onto the paper and spread it into a thin, even layer. Aim for about 0.5cm thick.
  6. Air fry at 180°C for 10 to 14 minutes, until the top looks dry and the flatbread feels firm when gently nudged.
  7. Do not flip it too early. If the underside is only just cooked, leave it a few more minutes.
  8. 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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