This is another one of those recipes that I made because I saw it on Instagram and couldn't quite wrap my head around the concept. I am posting my version because it actually was quite easy to make and tasty to eat, and would be a good vehicle for whatever topping or sauced dish with which you wanted to use it. I considered making a dal or curry to go with it, but took the path of least resistance and topped it with stir fried greens and caramelized red onions.
1/2 block of firm tofu
1/2 cup of chickpea flour
1 Tbsp olive oil + 2 tsps ofolive oil
1 - 2 Tbsps milk or soy milk
Generous sprinkle of salt
1/2 tsp za'atar or herbes de Provence (or 1 Tbsp of your favorite fresh herb, finely chopped)
Place all of the ingredients, except for the additional two teaspoons of olive oil, together in a blender and blend until a very smooth dough ensues. Start with one tablespoon of milk and add more if needed.
Spoon out of the blender onto a lightly floured board and knead a couple of times to combine the ingredients even better.
Roll out with a floured rolling pin.
Add the remaining two teaspoons of oil in a non stick pan over medium-low heat. As soon as the oil is shimmering, add the flatbread to the pan and cook for minutes on each side.
Decant into a plate and serve in any of the ways described above.
Inspiration recipe, here.