I briefly shared this recipe on my “Breads” post, but I probably didn’t explain it very well, or perhaps I didn’t emphasize enough just how easy and basic it is.
Since discovering gram flour last year, it really has become the main staple in our house. We use it every day creating everything from flat breads, wraps, flat burger buns, crackers, crispy taco shells, bread loaves, battered veggies and many more…..
This literally is the best thing since, well, sliced bread!!!
Below is my recipe for a basic chickpea flat bread. I know this doesn’t have any quantities. But I promise you – this recipe does not need exact measurements as whether the batter is thick or thin you will still end up with a delicious flat bread, it’ll just create a slightly different texture. This difference in texture is very useful for creating different variations e.g. a thinner batter will create better wraps and crackers but a thicker batter will create and more dense and sturdy flat bread.
- Gram flour
- Sieve chickpea flour to remove any lumps. This is optional, but is easier to whisk if there are no lumps.
- Add a bit of water and start whisking, incorporating more water until you have a desired consistency.
- Heat non stick frying pan on medium heat and grease with a small amount of oil.
- Use a ladle to pour some of the batter into the pan. You can either let it disperse naturally or tilt the pan to help it spread out. You can decide here whether you want a thick or thin flatbread. This video demonstrates a thicker flatbread. If you want a thin flatbread, make a thinner batter (add more water to your batter), pour a small amount of batter into the pan and tilt it to help it spread out.
- Once it has started lifting around the edges you can flip. Or if you have a very good non stick pan, if you shake the pan and the bread slides about, it is ready to flip.
- Once cooked on both sides I normally allow it to rest for about a minute before serving.
This recipe is super adaptable – you can swap out the water for any other liquid such as coconut milk (this is really yummy) or could add spices and herbs. Whatever you fancy.
It also stores really well in the fridge, in a covered container or jug for up to two days. It may even last longer but it’s so yummy we usually use it up way before then!
Click below to view video tutorial: ⇓