CategoryFlat breadDifficultyIntermediate
Yields4 Servings Prep Time10 minsCook Time15 minsTotal Time25 mins
100 g chick pea flour 40 ml olive oil 200 ml water Small handful fresh coriander chopped Zest of 1 lemon
1Put the flour into a bowl, make a well in the middle and add the olive oil. Gradually pour in the water, mixing constantly with a whisk, until you have a batter about the consistency of double cream.
2Add the coriander and lemon zest and stir well.
3Heat a non stick pancake pan until very hot, brush with olive oil and pour about 110ml of the batter. The batter should form a thick pancake about 20cm across. Lower the heat slightly and allow the flat bread to cook and brown before flipping it over and browning it on the other side.
4Lift out the flat bread, put it on a plate, cover with an upturned plate and keep in a warm oven while you use the rest of the mix.
5This recipe should make at least four flat breads. Any excess flat breads can be kept covered in the fridge for up to two days or frozen for up to four weeks.
Put the flour into a bowl, make a well in the middle and add the olive oil. Gradually pour in the water, mixing constantly with a whisk, until you have a batter about the consistency of double cream.
Add the coriander and lemon zest and stir well.
Heat a non stick pancake pan until very hot, brush with olive oil and pour about 110ml of the batter. The batter should form a thick pancake about 20cm across. Lower the heat slightly and allow the flat bread to cook and brown before flipping it over and browning it on the other side.
Lift out the flat bread, put it on a plate, cover with an upturned plate and keep in a warm oven while you use the rest of the mix.
This recipe should make at least four flat breads. Any excess flat breads can be kept covered in the fridge for up to two days or frozen for up to four weeks.
Ingredients
Directions
Put the flour into a bowl, make a well in the middle and add the olive oil. Gradually pour in the water, mixing constantly with a whisk, until you have a batter about the consistency of double cream.
Add the coriander and lemon zest and stir well.
Heat a non stick pancake pan until very hot, brush with olive oil and pour about 110ml of the batter. The batter should form a thick pancake about 20cm across. Lower the heat slightly and allow the flat bread to cook and brown before flipping it over and browning it on the other side.
Lift out the flat bread, put it on a plate, cover with an upturned plate and keep in a warm oven while you use the rest of the mix.
This recipe should make at least four flat breads. Any excess flat breads can be kept covered in the fridge for up to two days or frozen for up to four weeks.