Prep Time:5 mins
Cook Time:20 mins
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!
- 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)
In a mixing bowl combine the ground chia seeds, gram flour, cayenne and salt.
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.
Stir in the chopped coriander leaves and stalks (the stalks create fantastic bursts of coriander)
Heat up a frying pan and add a blob of oil to melt in it.
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.
Pop the cooked flatbread into a clean tea towel in a bread basket to stay warm and then fry your next flatbread.
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!