These flatbreads are made using chickpea flour (also known as gram flour) which is an excellent gluten free, high protein, alternative to flour. They can be dipped, dunked or simply eaten by themselves! They are a great accompaniment to a healthy salad or can be put into lunch boxes to enjoy on the go.
Recipe: Gram Flour Herb Flatbread
1 cup gram/chickpea flour
2 tsp bicarbonate of soda
2 cup water
2 tsp veggie bouillon
1/2 tsp salt
1/4 cup kibbled onion
2 cloves garlic- crushed
1 tbs herbs (a combination- rosemary, oregano etc)
2 tbs olive oil
Salt and pepper on top
Poppy seeds on top- optional
Whisk the gram flour and water together in a bowl until smooth. Let it sit at room temperature, for 2 to 6 hours.
Preheat oven to 220ºC and lightly oil the inside of a ~20cm cake pan.
To the gram flour mix, add remaining ingredients and stir until combined. Pour mixture into the prepared tin; sprinkle salt, pepper and poppy seeds over the top.
Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from tin and cut into wedges.
GRAB THE INGREDIENTS