Harissa chickpea flour flatbreads

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These very simple flatbreads are perfect if there is a shortage of traditional flour (which is certainly hard to come by in some shops currently), but they are also great if you can’t have gluten.

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While traditional flour might be hard to come by in shops at the moment, gram flour (or chickpea flour) was in abundance the last few times I went to the shops. I adore gram flour and and it makes gorgeous flatbreads and pancakes.

These flatbreads are actually a cross between a thick pancake and a flatbread, and are delicious served with a dip of choice or topped with crispy bacon (and an egg if you have one!). Or used to scoop up a chilli-con-carne or tagine.

Dip-wise, I recommend my store-cupboard red pepper dip: the recipe is here.

This is such a simple recipe and only requires mixing a few ingredients and then frying off the batter in a very hot dry pan until they are cooked.

Recipe: harissa chickpea flour flatbreads

  • 200g chickpea flour
  • 2 teaspoons salt
  • a generous grinding of black pepper
  • 3 teaspoons harissa powder
  • cold water to mix (or milk for a softer flatbread)
  • 2 tablespoons of olive oil or vegetable oil

(1) Mix the dry ingredients into a bowl and whisk in add enough water to give a thick batter: the consistency of double cream. Whisk in the oil.

(2) Heat a non-stick frying pan or griddle (no oil needed in the pan) until very hot and use a ladle to pour over some of the batter, swirling to give a thinnish coating over the base of the pan. Leave for about 2-3 minutes before turning over with a palette knife and cooking the other side.

NB: you can do mini ones of these, taking a tablespoon or so of the batter at a time- kind of like blinis!

(3) Place on a plate and repeat with the remaining batter. I like to keep the stack wrapped in a clean teatowel to keep them fairly soft.


Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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