This Chickpea Flatbread is a great alternative to Naan Bread if you like Indian cuisine. I like the flavor of chickpeas very much and in combination with cumin it’s a great side dish and much healthier and lower in carbs than regular flatbread. Feel free to give it a try with my Kashmiri Chicken Curry and Cauliflower Rice, or your favorite curry dish.
You need the following ingredients:
- 1 cup / 140 g chickpea flour
- 3/4 cup / 85 g tapioca starch
- 1 cup / 240 ml water
- 2 eggs
- 1 tbsp cumin
- 1 tsp salt
- 1 tsp baking powder (optional)
- sesame oil, coconut oil or ghee for frying
This makes around 8 small flatbreads (∅15cm, ~ 6 inches in diameter).
Mix all the ingredients together in a bowl until everything is combined thoroughly.
Now fry the flatbreads with just a little sesame oil in a frying pan over medium heat. Instead of sesame oil, you can also use coconut oil or ghee, if you prefer. I usually make one small pancake at a time in a ∅20cm (8 in) frying pan. They should be nicely brown at the end.
You can serve this side dish with any curry or Indian dish, for example with my Kashmiri Chicken Curry.