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Shock content today - a flatbread made with just water and one ingredient :) It’s a versatile bread substitute that works as pancakes, wraps, or a dipper for guacamole, zucchini spread, or roasted veggies.
Ingredients
- ½–⅘ cup chickpea flour
- 1–1½ cups water
cooking
- Mix chickpea flour with water and let rest for 10 minutes. The batter should resemble runny yogurt.
- Cook on a dry skillet over medium heat, 2–3 minutes per side.
Variations:
- Add almond flour, garlic powder, chili, or black salt.
- Mix with amaranth flour.
- Use soaked lentils instead of chickpea flour.
- Season with fresh herbs, onion, or spices (dill + paprika = perfect).
Serving ideas:
- With guacamole
- With sautéed leeks and mushrooms
- With zucchini spread or roasted eggplants
Honestly, it tastes even better than wheat or corn tortillas :)
cooking
- Mix chickpea flour with water and let rest for 10 minutes. The batter should resemble runny yogurt.
- Cook on a dry skillet over medium heat, 2–3 minutes per side.
Variations:
- Add almond flour, garlic powder, chili, or black salt.
- Mix with amaranth flour.
- Use soaked lentils instead of chickpea flour.
- Season with fresh herbs, onion, or spices (dill + paprika = perfect).
Serving ideas:
- With guacamole
- With sautéed leeks and mushrooms
- With zucchini spread or roasted eggplants
Honestly, it tastes even better than wheat or corn tortillas :)
