Chickpea Flour Chapati with Rosemary (Gluten-Free)
Chapati is everyday flatbread across India — and this version swaps the wheat for chickpea flour, which makes it gluten-free, higher in protein and fiber, and gives it a gentle nuttiness that plain flour can't match.
The unexpected star is rosemary: chopped into the dough, it combines with the chickpea flour into an aroma that reminds me of yomogi (Japanese mugwort) — herbal, green and a little wild. Serve these warm alongside any curry or stew.
Ingredients
- Chickpea flour (besan)1 cup
- Water3 1/2 Tbsp
- Coarse salt1 pinch
- Extra-virgin olive oil1 Tbsp
- Fresh rosemary1 sprig
- Flour, for dustinguse chickpea or rice flour to stay gluten-freeas needed
Nutrition
per serving🛒 Ingredient notes & substitutions
Chickpea flour: Sold as besan or garbanzo bean flour — Bob's Red Mill is in most US supermarkets. Whole wheat or all-purpose flour also work if gluten isn't a concern (adjust water as you knead).
Rosemary: Dried rosemary works in a pinch (use about 1 tsp, crushed) — but the fresh leaves are where the aroma magic happens.
Instructions
Put the chickpea flour and salt in a bowl and mix, adding the water gradually.
Once the dough starts to come together, add the olive oil and the chopped rosemary leaves and knead by hand.
Wrap and rest in the fridge for about 30 minutes, then divide and round the dough on a floured board.
Roll each piece out flat and thin, dusting with flour as needed.
Cook on a well-heated dry frying pan over medium heat until both sides are spotted brown and cooked through.
Tips
Chickpea flour gives these a satisfying, almost fluffy bite you don't get with wheat chapati.
These are made for curry — try them with my Japanese-style chickpea curry and you have a complete high-fiber, high-protein meal from one bag of chickpea flour.