vegan & gluten-free coriander & lime flatbread (made with gram flour)

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  • Yield:

    makes 6

  • Cooking Method:

    frying

  • Prep Time:

    5 mins

  • Cook Time:

    20 mins

Allergens:

no allergens
vegan & gluten-free coriander & lime flatbread (made with gram flour)

These vegan & gluten-free gram flour flatbread are packed full of earthy chickpea and fabulous fresh coriander flavour. Super simple to make and perfect accompaniment to curry!

Ingredients:

  • 2 Tbs ground chia seeds
  • ½ C gram flour
  • ¼ tsp ground cayenne pepper
  • grind of pink Himalayan salt
  • ¾ C water*
  • 1 lime's juice
  • 2 Tbs oil (melted coconut oil or olive oil)
  • 2 handfuls of fresh coriander (chopped leaves and stalks)**
  • oil to fry batter (we use coconut oil normally)

Method:

  1. In a mixing bowl combine the ground chia seeds, gram flour, cayenne and salt. 

    vegan & gluten-free coriander & lime flatbread (made with gram flour)
    wet and runny batter

  2. Whisk in the water, lime juice and oil. *it should be runny like a batter for pancakes - gram flour varies in absorbency so make sure you have a nice wet dough - you'll get an idea from the photo here.

  3. Stir in the chopped coriander leaves and stalks (the stalks create fantastic bursts of coriander)

  4. Heat up a frying pan and add a blob of oil to melt in it.

  5. When the pan is hot, spoon in some batter and spread around the pan with the back of the spoon like you would a crepe. It should take about 2 minutes to cook on the first side and about 1 minute to cook on the second. 

  6. Pop the cooked flatbread into a clean tea towel in a bread basket to stay warm and then fry your next flatbread. 

Notes:

These are best straight from the pan, but as we like to eat together I make a batch before we start eating and keep them warm wrapped in a tea-towel.

**the more coriander you add to the mix the harder it is to hold your batter together - but persevere as the coriander is SCRUMMY!