1 cup besan (toasted chickpea flour) (sifted to remove any lumps)
3/4 cups water
2 tablespoons olive oil (this helps to bind the bread)
1sift flour into a bowl
2combine with water and whisk well making sure all lumps are gone and you have a glossy mixture
3add olive oil and combine
4this is a good time to add spices like pepper, coriander, garlic (fresh)
5let mix sit aside for 30 minutes for a thicker batter and a lighter flatbread (you can use straight away though if you are super hungry)
6heat pan to medium/high (if you use a stainless steel pan) let it heat really well before adding oil
7lightly oil with a good quality oil - olive oil will eventually stick to your non stick pan - you are best to use avocado oil or coconut oil in small quantities
8ladle in batter (about 1/4 cup is a good serve per person)
9cook just like a pancake (except with all the gluten bubbles) - once the top is no longer runny when you gently lift the side you can flip, leave for another minute and serve
10serve straight away and enjoy
Some extra bits for you to read
This flatbread can be served straight from the pan and stacked up with lots of vegetables, served with yoghurt and fruit for breakfast or just dipped in some lovely lashings of olive oil and enjoyed with a glass of red wine.
The bread is always better if you leave the batter to sit for a while. Besan and water start to ferment pretty much straight away and the longer you can leave the mix the lighter the bread.
This mix can be kept, covered in an airtight container for three days in the fridge. If you don't like the bubbly stuff at the top of the mixture - remove it. I simply stir it in for a really lovely fluffy easy to digest bread.
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