Chickpea flour makes quick flatbread, and sesame tahini builds a warm, spicy crust that wants nothing more than a squeeze of lemon. This shelf makes dinner for two in under half an hour, with pantry staples and one good oil.

Serves 2. 25 minutes, 15 at the stove.

About 790 calories a serving, 17 g protein, 102 g carbohydrate, 36 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

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1. Mix 1 cup flour, 1/2 teaspoon salt, and 3/4 cup water in a bowl until you have a batter with the thickness of pancake batter; let it rest while you heat the pan.
2. Heat 3 tablespoons oil in a large skillet over medium-high until it shimmers. Pour in half the batter and tilt the pan to spread it into a thin round about 8 inches across; cook until the edges are golden and crisp, about 3 minutes.3 min
3. Flip the flatbread and cook the other side until set, about 2 minutes, then slide it onto a plate and make a second one with the remaining batter.2 min
4. Stir 3 tablespoons roland spiced tahini and 1 minced garlic clove together with 2 tablespoons warm water until you have a loose paste, tasting for salt.
5. Spread the tahini mixture over both warm flatbreads, cut them into wedges, and serve with lemon wedges to squeeze over.

Note Swap chickpea flour for regular flour if you have it, for deeper nuttiness. Leftover flatbread keeps wrapped at room temperature for a day and can be warmed in a dry pan. Serve with a cucumber and tomato salad, or pile soft cheese and greens on top.