A gluten-free alternative to traditional flatbreads
About this Recipe
Gluten-free, yeast-free and preservative-free, this recipe requires just 4 simple ingredients, as bread should be made.
Makes around 3 thin flatbreads
Step by Step Instructions
- 140g chickpea flour, or gram flour
- 280ml water
- ¼ tsp ground cumin
- 1 ½ tbsp melted coconut oil (plus more for brushing griddle)
Whisk all the ingredients together in a bowl. Cover and leave to rest for 2-3 hours at room temperature.
Preheat the grill and brush a cast iron griddle or frying pan with coconut oil. Heat under the grill for 2-3 minutes, then remove and pour on a thin layer of batter. Cook under the grill until it has firmed and is well browned, especially around the edges. This can take 2-4 minutes. Continue to make the flatbreads in this way, until you have used all the batter, brushing the griddle with oil and pre-heating in between.
Season with freshly ground black pepper and drizzle with olive oil to serve. Best served hot.
Chickpeas are a good source of soluble fibre, which is important for gut health, as well as vitamins and minerals that are required for healthy skin, hormone balance and energy production.
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