All over Europe you will find different version of flatbread or pancakes make with chickpea flour (also known as besan or gram flour). It is a baked or griddle cooked batter simply made with chickpea flour, water, salt and olive oil.
And you can add any other flavours and ingredients you desire.
I made these with a pinch of paprika, some minced garlic, some coriander and sesame seeds and ate them with hummus and crudite for lunch.
It is often hard to find nice alternatives to flatbread and crackers on a gluten free, yeast-free diet and so I am always up for trying something new.
I love how versatile these are for varying flavours too and they are quick and easy to make. I’m looking forward to trying a sweet version.
Chickpea, Chia Seed and Sesame Flat Bread (Gluten, dairy, sugar free)
- 240g chickpea flour
- 1 tsp baking powder
- 2-3 tbs Olive oil
- 1 tbs sesame oil
- 240mls lukewarm water
- 2 tbs minced garlic
- 1/2 tsp paprika
- 1 tbs dried coriander
- 1 tsp granulated sweetener of choice
- 2 tbs raw sesame seeds
- 2 tbs chia seeds
- 1/4 tsp salt
- Freshly ground black pepper
- Preheat oven to 180C and line a baking sheet with baking paper
- Sieve the flour, baking powder and the salt into a bowl or jug.
- Pour over the water and whisk well until smooth.
- Cover and leave to stand for a couple of hours or overnight in the refrigerator.
- Stir in the oils, coriander, seasoning and chia seeds and mix again.
- Pour the mixture over the baking sheet and spread evening ensuring the is no more than 0.5cm thick for an even bake.
- Sprinkle over the sesame seeds bake for 45 minutes or until golden and coming away from the sides of the tin
- Slice and cool on a wire rack
- Enjoy with hummus, dips, or spread with your favourite topping.