Turmeric chickpea flour pinwheels are easy finger food starters made with homemade golden flatbreads, creamy Italian cheese, and smoked salmon. Rolled up and sliced into bite-sized rounds, perfect for starter, aperitivo, dinner parties.

Prep Time: 15 minutes, Cook Time: 10 minutes, Serving: About 20 pinwheels

For the turmeric chickpea flatbreads
  • 1/3 cup (40 g) chickpea flour (garbanzo bean flour)
  • 1/3 cup (40 g) all-purpose flour
  • 1/2 cup (120 ml) water, plus more if needed
  • 2 teaspoons extra-virgin olive oil + an extra for grating the pan
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground white pepper
  • A pinch of salt
For the filling
  • 3.5 oz (100 g) crescenza cheese or stracchino
  • 3.5 oz (100 g) smoked salmon, thinly sliced

Substitution tip: If you can’t find Italian crescenza or stracchino cheese, use softened cream cheese or another mild, spreadable cheese.

Method

  1. Whisk the chickpea flour, all-purpose flour, turmeric, olive oil, white pepper, and salt together. bowl with flours, turmeric, pepper

  2. Add the water gradually, whisking until smooth. The batter should be neither too thick nor too runny. 

  3. Heat a lightly oiled nonstick pan. Pour in the batter and use a ladle to spread it evenly. Cook for 1–2 minutes per side.  turmeric and chickpea flatbread

  4. Let the flatbreads cool, then spread with crescenza cheese and top with smoked salmon. Roll it tightly.

5. Slice into bite-sized pinwheels, and arrange on a serving plate. Serve immediately or refrigerate until ready to enjoy.

 

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