Chickpea Flatbread
INGREDIENTS
I've made slight variation from the original recipe.
DIRECTIONS
Original recipe: http://brokeassgourmet.com/articles/chickpea-flour-flatbread
- 1/2 cup chickpea flour (besan)
- pinch of salt
- 2/3 cup water
- 1/2 tsp. of any dried herbs you may choose (thyme, basil, oregano, etc.)
- pinch red chile pepper flakes Optional
- 2 tablespoons grapeseed oil
I've made slight variation from the original recipe.
DIRECTIONS
- Sift the chickpea flour and salt together into a mixing bowl, using a sifter or a fine mesh strainer.
- Whisk in 1/3 of the water, to form a thick paste, making sure to eliminate all of the lumps.
- Whisk in the remainder of the water. The batter should look and feel like thin pancake batter.
- Stir in herbs and chile flakes, if using.
- Heat the grapeseed oil in a large frying pan over high heat.
- Ladle or spoon the batter in the frying pan to form the individual flatbread.
- Cook the batter for 3-4 minutes, until it becomes firm, and the bottom turns golden brown and crisp.
- Carefully flip using the largest spatula you own, then cook on the other side for 2-3 minutes, until it also becomes golden brown and crisp.
- Remove from the pan, and serve.
Original recipe: http://brokeassgourmet.com/articles/chickpea-flour-flatbread