07 Sep Recipe: Chickpea flatbread1 minute read
Naturally gluten-free, this base can be used in many ways. Top with tomato paste and cheese for an easy pizza, tear and eat as an alternative to naan bread, or slice and enjoy as the ‘soldiers’ with eggs! Gram flour is protein-rich, so this flatbread is also more filling than most types of bread.
1 cup gram (chickpea) flour
1 cup cold water
1½ tbsp extra virgin olive oil
Salt and pepper, to taste
1. Line a large baking tray with greaseproof paper. Preheat the oven to 180˚C.
2. Put the gram flour in a large mixing bowl. Add the extra virgin olive oil.
3. Slowly pour the in water, stirring with the wooden spoon as you go. You want to pour gradually and stir vigorously, as this will help to get rid of any lumps.
4. Add salt and pepper, and stir to mix in. Leave the mixture to settle and thicken for 20 minutes.
5. After 20 minutes, pour the mixture onto the baking tray. You may need to angle the tray in various ways so that the mixture spreads evenly. It should be 3–4mm thick when level.
6. Pop in the oven, and bake for 20 minutes. It should be golden brown when cooked, so cook for a further 5–10 minutes if necessary.
7. Leave to cool, and then slice.
Tip: you can also use dried herbs, such as oregano and basil, in the mixture. This works well if you’re using it to make a pizza!