Chickpea Flatbreads
Gluten Free
Makes: 6-8
INGREDIENTS
2¼ cups (250g) FreshLife Chickpea Flour
½ tsp salt
Pinch freshly ground black pepper
½ small red onion, very finely chopped
1-2 tbsp fresh coriander, chopped
½ tsp ground coriander
¼ tsp ground turmeric
Hot chilli powder, to taste
400ml cold water
Spray oil for frying
METHOD
Place the flour in a mixing bowl and add salt, pepper, onion, coriander and dried herbs and spices.
Make a well in the centre of the flour mixture and gradually pour in 400ml cold water in a thin stream, whisking continuously, until smooth and well combined.
Set aside for at least 30 minutes at room temperature, to allow the chickpea flour to fully absorb the water.
Spray a non-stick frying pan with oil, ensuring base is fully coated, then heat on a medium to high heat. When the pan is hot, add ⅓ cup of the flatbread batter to the pan, swirling outwards until the flatbread is 10-12cm wide and 2mm thick. Cook for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden brown on both sides.
Repeat the process with the remaining flatbread batter. Cut into wedges and serve with a curry or your favourite pickles and chutneys.