GLUTEN-FREE FLAT BREADS

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.

SERVES 10

150g chickpea flour, plus extra for dusting

100g rice flour

¼ tsp cayenne pepper

1 tbsp finely chopped coriander

1 tsp Himalayan salt

100ml water

25g Lucy Bee coconut oil

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.

Roll into a sausage shape, cut into 10 equal pieces and shape into walnut-sized balls.

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.

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.

Add some more coconut oil and cook the remaining flatbreads.