Gluten Free Flatbreads

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Ingredients

250g/9oz gram flour (chickpea flour) 

2 pinches salt 

pinch freshly ground black pepper

Coconut oil 

Instructions

Place the flour in a mixing bowl and season with salt and pepper. Make a well in the centre of the flour and gradually pour in 400ml/14fl oz cold water in a thin stream, whisking continuously, until smooth and well combined as a thick batter. Set aside for at least 30 minutes, or preferably overnight, at room temperature, to allow the gram flour to fully absorb the water.
 

Add a little coconut oil to a cast-iron or ceramic frying pan, smear it all over the base, then heat on a medium to high heat.
 

When the pan is hot, add 4 tablespoons of the flatbread batter to the pan, swirling it until the flatbread is 10-12cm/4-5in wide and 2mm thick. Cook like a traditional pancake for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden-brown on both sides. Repeat the process with the remaining flatbread batter.

Serve this gluten free bread as a side, use as a wrap or get creative with toppings, garlic mushrooms, balsamic roasted beetroot, the options are endless!