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.
6 reviews
Hi James can these be kept in the fridge for a day or so?
Hey Cathy, I haven’t actually tried storing them. I wonder if they would go to soggy. It might be better to store them seal at room temperature rather than the fridge. Let me know how it goes 🙂
Hi James, would there keep for a couple of days or would you need to eat them straight away?
Hey Vera,
Just made the recipe again and it worked perfectly, I made a turmeric version to dip into soup for my lunch (you can see it via my Instagram stories today). Unsure why it didn’t work out for you 🙁 maybe give it another try!
James
Hey Vera,
Hmm sorry about that! Let me re test it again today and check for you. I did edit this recipe recently and may have made a slight typo.
Thanks for letting me know and keep posted here for a reply 🙂
I tried to make the chickpea flat bread and the measurement seemed off because 80g of chickpea flour wasn’t enough, it was too watery and I had to add more flour which only made 2 very small flatbread