This flatbread can be served straight from the pan and stacked up with lots of vegetables, served with yoghurt and fruit for breakfast or just dipped in some lovely lashings of olive oil and enjoyed with a glass of red wine.
The bread is always better if you leave the batter to sit for a while. Besan and water start to ferment pretty much straight away and the longer you can leave the mix the lighter the bread.
This mix can be kept, covered in an airtight container for three days in the fridge. If you don’t like the bubbly stuff at the top of the mixture – remove it. I simply stir it in for a really lovely fluffy easy to digest bread.
- 1 cup besan (toasted chickpea flour) (sifted to remove any lumps)
- 3/4 cups water
- 2 tablespoons olive oil (this helps to bind the bread)
- Sift flour into a bowl
- Combine with water and whisk well making sure all lumps are gone and you have a glossy mixture
- Add olive oil and combine
- This is a good time to add spices like pepper, coriander, garlic (fresh)
- Let mix sit aside for 30 minutes for a thicker batter and a lighter flatbread (you can use straight away though if you are super hungry)
- Heat pan to medium/high (if you use a stainless steel pan) let it heat really well before adding oil
- Lightly oil with a good quality oil – olive oil will eventually stick to your non stick pan – you are best to use avocado oil or coconut oil in small quantities
- Ladle in batter (about 1/4 cup is a good serve per person)
- Cook just like a pancake (except with all the gluten bubbles) – once the top is no longer runny when you gently lift the side you can flip, leave for another minute and serve
- Serve straight away and enjoy
This recipe has been kindly shared by Tania Hubbard from: