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

Ingredients

• 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

Method

1. 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.

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

3. 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.

4. 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.

5. Add some more coconut oil and cook the remaining flatbreads.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.