Gluten-free flat breads

Gluten-free flat breads

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
10

Chickpea flour, also known as garbanzo bean flour, gram flour or besan, is made from ground chickpeas. Used in many countries, it’s a staple ingredient in Indian and Pakistani cuisines. These simple flatbreads are naturally gluten-free, inexpensive to make and a great alternative to use with dips or curries.

Ingredients

Quantity Ingredient
150g chickpea flour, plus extra for dusting
100g rice flour
1/4 teaspoon cayenne pepper
1 tablespoon finely chopped coriander
1 teaspoon himalayan salt
100ml water
25g lucy bee coconut oil

Method

  1. Mix the chickpea flour, rice flour, cayenne, coriander and salt in a large bowl. Slowly pour in the water, stirring all the time until smooth. You need a nice dough that you can roll, not too sticky or too dry, so you may or may not need to add a splash more water.
  2. Roll into a sausage shape, cut into 10 equal pieces and shape into walnut-sized balls.
  3. Dust a work surface with chickpea flour and, using a rolling pin, roll each ball into a round, thin pancake. Keep turning and dusting them so that they don’t stick.
  4. Heat a non-stick frying pan over a medium heat and add a small amount of the coconut oil until melted. Add as many flatbreads as will comfortably fit in the pan (2 or 3) and fry for a couple of minutes on each side, until they slightly bubble and start to brown.
  5. Add some more coconut oil and cook the remaining flatbreads.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again