Chickpea Flatbreads

INGREDIENTS

2¼ cups (250g) FreshLife Chickpea Flour

½ tsp salt

Pinch freshly ground black pepper

½ small red onion, very finely chopped

1-2 tbsp fresh coriander, chopped

½ tsp ground coriander

¼ tsp ground turmeric

Hot chilli powder, to taste

400ml cold water

Spray oil for frying

METHOD

• Place the flour in a mixing bowl and add salt, pepper, onion, coriander and dried herbs and spices.

• Make a well in the centre of the flour mixture and gradually pour in 400ml cold water in a thin stream, whisking continuously, until smooth and well combined.

• Set aside for at least 30 minutes at room temperature, to allow the chickpea flour to fully absorb the water.

• Spray a non-stick frying pan with oil, ensuring base is fully coated, then heat on a medium to high heat. When the pan is hot, add ⅓ cup of the flatbread batter to the pan, swirling outwards until the flatbread is 10-12cm wide and 2mm thick. Cook for 1-2 minutes, then flip and continue to cook on the other side until crisp and golden brown on both sides.

• Repeat the process with the remaining flatbread batter. Cut into wedges and serve with a curry or your favourite pickles and chutneys.