Chickpea Flatbread

I don’t really eat many grains so these chickpea flat breads are always on hand in my freezer. They are really versatile and can be used for dipping into soups and curries, as a base for mini pizza’s, as an alternative to bread or cracker with a yummy and so much more. They are light and have a beautiful nutty flavour which goes with so many different things.

My favourite recipes I like to serve the chickpea flatbread with is my Pumpkin Red Curry and Lentil Soup and also my  Pumpkin and Chickpea Curry.

I like to make a big batch and then store them individually in the freezer. They defrost and re heat so well!

Ingredients

• 2 cups chickpea flour (sometimes called Besan flour) *see notes below on details to make your own
• 3 cups water
• 1 tsp salt
• 2 tbs coconut oil
• Coconut oil or ghee for cooking

Method

• Combine all ingredient in a bowl and whisk until combined and all the lumps are gone. Alternatively can also do this in your Thermomix or food processor.

• Let the mixture sit for 1 hour
• In a large fry pan on medium heat, add some olive oil
• Pour in the mixture to create circle flatbread about 10cm in diameter

• Cook until bubble appear on the surface and the underside is golden
• Flip over and cook until golden
• Serve immediately or alternatively leave them to cool and store in the freezer

*Notes

If you own a Thermomix you can make your own chickpea flour by buying dried chickpea and grinding them on speed 10 for approx 10 seconds until a fairly smooth flour is created.