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. And these do not taste at all as if they are limited flavour-wise. In fact, quite the opposite.
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.