- Servings4 flatbreads
- Prep10 min
- Cooking20 min
- DifficultyEasy
Chickpea flour makes soft, protein-rich flatbreads without a trace of gluten. The batter comes together in a blender in a minute; black sesame, scattered on top as it cooks, adds the crunch. Perfect folded around sautéed spinach.
Ingredients
- 200 g chickpea flour
- ¼ cup water
- 3 large eggs (or 5 tbsp chia seeds soaked overnight)
- 50 ml olive oil
- 30 g black sesame seeds
- 2 tbsp baking soda (optional)
- ¾ tsp kosher salt
Preparation
1
Put all the ingredients in a blender and blend to a uniform batter. Add a little water if needed.
2
Heat half a teaspoon of olive oil in a pan over medium-low heat, swirling to coat. Pour in 4 to 5 tablespoons of batter and scatter with black sesame.
3
Cook for 2 to 4 minutes depending on size. When small holes appear on the surface, the edges look dry and the underside is golden, flip and cook for two more minutes.
4
Serve with sautéed spinach, or the side of your choice.
