Preparation Time: 1 hours

Today's vegan recipe of the day is not only vegan, but also gluten-free. This is a delicious gluten-free vegan flatbread recipe composed from chickpeas rather than wheat products. This one's for you, Damian!

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. 1 tsp. za'tar (optional)

2. 1/2 tsp. kosher salt

3. 1 1/2 tsp. extra-virgin olive oil, plus a bit extra for cooking

4. 1 cup water

5. 1 cup chickpea flour

Directions:

1. Prepare your chickpea batter by whisking the salt, olive oil, water and chickpea flour together in a medium-sized bowl.

2. Give the flour 30 minutes to absorb the water, when you are done.

3. Preheat your oven to 450 F (230 C) and set an oven rack just 6 inches below the oven's broiler. After the batter from step 1 has had about 25 minutes to rest, place a 10-inch cast iron skillet beneath the broiler element of your oven and turn the oven from 450 F to broil.

4. Use baking mitts to remove the pan from the oven. Add a teaspoon of olive oil and swirl it about the bottom of the pan to coat it thoroughly.

5. Pour the chickpea batter into the center of the pan and tilt the pan in such a way that the batter coats the entire surface of it.

6. Broil for 7 minutes or until you see the top of it begin to blister and brown. If you discover the top is browning before the batter has had a chance to fully set, then move the skillet to a lower oven rack until it is finished. You'll know it's done when it is flexible in the middle, yet crispy at its edges.

7. Scoop out your baked batter with a spatula and carefully move it to a cutting board. Cut it into however many wedges you would like and season it with pepper and salt as well as your za'tar.

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