While I’m not one to demonise wheat, it’s often over-refined and over eaten. I find chickpea (besan) flour is a denser and more filling alternative. These flatbreads are simple to whip up. If you’re patient and like a lighter batter let it sit overnight to allow a little fermentation.
Chickpea flour flatbread
1 cup chickpea (besan) flour
1 cup water (or soda water if want to cook straight away)
2 tablespoons vegetable oil
pinch of salt
Coconut oil for frying
Sift the flour into a bowl and start whisking the batter while slowly adding the water. You may need a little less or more water depending on how thick you like your flatbread. A pancake batter consistency works well. Stir in the oil and salt.
Allow the batter to sit for at least half an hour. If you haven’t the time, a clever cheat is to use soda or sparkling mineral water to help make a lighter flatbread.
Heat your frying pan to moderately hot. (I use a cast iron pan and give it few minutes to warm up). Add the oil. Coconut oil adds to the flavour but any vegetable oil will do. Spread a ladleful of batter evenly around the pan (using the bottom of the ladle to spread in a circular motion is a handy technique). Cook for 1-2 minutes until the underside is golden, then flip and cook for a further minute.
Eat immediately. The flatbread goes well with soup, stews, curries and salad.
The basic batter can be enhanced with a wide variety of flavours. Try one at a time until you find your favourite. Just add to the batter before you rest it. Some tried-and-true additions include fresh garlic, toasted cumin seeds or finely chopped green chillies.
This recipe is gluten-free, dairy-free and vegan.