Gluten-free flatbreads
- Sara Buenfeld
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Serves 8
Easy
Prep: 10 mins
Cook: 20 mins
plus resting
A star rating of 5 out of 5.2 ratingsRate
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Rustle up some gluten-free flatbreads to accompany a meze feast. You can add a little cumin or chopped coriander to the batter, if you like.
Freezable
Dairy-free
Egg-free
Gluten-free
Healthy
Low fat
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 250g gram (chickpea) flour
- ½ tsp rapeseed oil
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Nutrition: Per serving
- kcal119
- fat2g
- saturates0.2g
- carbs17g
- sugars1g
- fibre3g
- protein7g
- salt0g
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Method
-
step 1
Sift the flour into a bowl and make a well in the centre. Gradually whisk in 400ml cold water to create a smooth, thick batter. Set aside to rest for 30 mins.
-
step 2
Heat the oil in a 20cm non-stick pan. Add 4 tbsp batter and swirl it around to cover the base. Cook for 1-2 mins each side. Repeat with the remaining batter until you have 8 flatbreads in total. (If you have a non-stick pan, you shouldn’t need to add more oil.) Will keep chilled for four days or frozen for three months. Keep the flatbreads separate by stacking them with sheets of baking parchment in between.
Recipe from Good Food magazine, June 2023
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A star rating of 5 out of 5.2 ratings
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