How to Make Italian-Style Chickpea & Rice Flour Flatbread Sandwich
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Preheat oven to 425°F (220°C). In a bowl, whisk chickpea flour, rice flour, salt, water, and olive oil until smooth. Let rest 10 minutes.
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Line a baking sheet with parchment. Pour batter onto sheet, spreading into a rectangle about 1/4-inch thick. Bake for 18-20 minutes until firm and golden.
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Toss zucchini and tomato slices with 1 tbsp olive oil and roast on a separate tray for 15 minutes.
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In a bowl, combine olives, capers, garlic, basil, 2 tbsp olive oil, and black pepper to make a tapenade.
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Cut flatbread into squares. Layer with tapenade, roasted zucchini, and tomato. Serve warm or at room temperature.
Pro Tips for Perfect Italian-Style Chickpea & Rice Flour Flatbread Sandwich
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of chickpea flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Italian-Style Chickpea & Rice Flour Flatbread Sandwich?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Italian-Style Chickpea & Rice Flour Flatbread Sandwich?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for chickpea flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.