I feel like I’m cheating by calling this a recipe. With only 2 main ingredients and being so easy to make I don’t think I can really classify it as one?
These flatbreads are high in protein and gluten free. Winner!
Gram flour is made of ground chickpeas. In fact the one I have at the moment is ground chickpeas and yellow split lentils and cost about £2 for a 1kg bag from Tesco
I’m a little addicted to making these as they are so easy, super cheap, tasty and the nutritional stats add up nicely after a workout.
Nutritional stats per 10g flatbread (ish):
Those are great ratios!
Butter (for frying – margarine, coconut oil or anything else just doesn’t cut it)
There are no ingredient weights/measurements because I just guess.
- Chuck some flour in a jug
- Add a little cold water and whisk with a fork mixing away any lumps.
- Gradually add more water. The final consistently should be quite thin so it is easy to pour, making the breads thin and crispy.
- Add the seasoning of your choice – I like a pinch turmeric and cumin for their health benefits.
- Melt a knob of butter in a frying pan and pour just enough mixture to cover the base of the pan.
- You’ll know when to flip the bread as the edges will go brown.
- Flip it.
- Eat it.
I keep a batch of the mixture in the fridge with a fork in ready to whisk and cook.
Just give it a mix before you cook it as the flour can settle.
Excuse the not-so-glamourous pictures but I like to take them as it happens in my house and not have a picture-perfect set up. I haven’t got time for all that 😂
- The breads are great served with scrambled eggs, wilted spinach and avocado on top
- Eaten as a side with curry or chilli
- Or my favourite way – hot out the pan, smothered with loads of butter, add extra salt, fold it up and eat it! Delicious.
Happy Flatbreading xxx