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Extremely quick and easy naturally gluten free flat bread that goes great with a dip and some olives. It is very versatile as you can change around what you mix into it. My favourite is either paprika for a spicier taste or oregano for a more Italian style taste.

6 pieces

Prep: 2-3 mins

Cooking: 5-6 mins

GF,DF,VG,V,RSF

Ingredients:

• 80g chickpea flour (aka gram flour)
• 2 pinches of salt
• 1/2-1 teaspoon paprika (optional) or 1 teaspoon of oregano (optional)
• 1/2 cup water
• 1 teaspoon coconut oil

Method:

Put the flour into a mixing bowl followed by the salt and paprika/oregano and mix.

Now add the water and whisk until a smooth batter forms.

Let it stand for a minute or so, meanwhile heat a pan with a teaspoon of coconut oil over high heat.

Once the pan is smoking hot pour the batter into the pan and pour round (similar to pancakes) until it covers the whole bottom of the pan evenly.

Let it cook for about 2-3 minutes until brown before turning and doing the same the other side (the crunchier on the outside the better)

Finally just cut into slices and serve.

Tip: Try making the basil hummus to dip the flat bread into.

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