Chickpea Flatbread

Chickpea Flatbread

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).

 

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Mix all the ingredients together in a bowl until everything is combined thoroughly.

 

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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.

 

Serving:

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You can serve this side dish with any curry or Indian dish, for example with my Kashmiri Chicken Curry.

 

Enjoy, Melanie…

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Categories: Side Dishes, World of Recipes

1 comment

  • Deanna R. Jones

    Thanks for posting this! I used to love eating foods on flatbread, but I can’t eat gluten, so a chickpea flatbread seems worth trying. Coconut oil seems like a great alternative for frying compared to using sesame oil. I usually keep a huge container of coconut oil in my pantry, so it’s a good thing that I can use some of it for this recipe.

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