Number 1 Tasty Flatbread – and it’s Gluten-Free

My favourite gluten-free bread. Crispy yet satisfying and full of flavour. Whichever seeds you use, it always turns out well. Toasting flaxseeds transforms them into rich, nutty bites that beautifully complement the chickpea base and other seeds. Delicious with cheese, dips, soup, or pâté. The recipe is versatile. When you leave out the cumin and nigella seeds, the flavour becomes more delicate, making it equally enjoyable with marmalade or jam. Chickpea flour is a naturally high-protein, high-fibre alternative to traditional flour, and wonderfully tasty too.

Naturally High in Protein and Fibre

Chickpeas and seeds are naturally nutritious. They provide protein, fibre, minerals, antioxidants, and essential fats, including polyunsaturated omega-3 and omega-6, along with monounsaturated fatty acids.

Supports balanced blood sugar and helps with appetite control. Helps you feel fuller for longer and chickpeas can help control the appetite at the next meal and even the next day.

Ingredients

• 200 to 250 g chickpea flour
• Freshly ground black pepper
• I don’t add salt, it’s optional

1 tablespoon each, more or less to taste

• Bronze flaxseeds
• Gold flaxseeds
• Sesame seeds or Poppy seeds (optional)

Approximately 1 teaspoon each, optional

• Nigella seeds
• Cumin seeds

Method

The aim is a crispy exterior with a soft, moist interior and toasted seeds on one side.

1. Place the seeds you are using into a small container.
2. Mix the chickpea flour with enough warm water to form a batter about the thickness of pouring cream. It can be mixed using a spoon, food processor, or stick blender.
3. Add black pepper to the batter, or sprinkle it on the outside with the seeds.
4. Heat a frying pan to moderately hot. Add a little oil if desired. It can also be cooked in a dry non-stick pan.
5. Pour enough batter to cover the base of the pan. The flatbread should be approximately 5 mm to 1 cm thick (1/4 – 1/3 inch) but feel free to experiment.
6. Immediately sprinkle all the seeds and spices over the batter.
7. When the top is set and the underside is golden brown, carefully turn the flatbread.
8. Cook the second side until lightly browned. The second side requires less cooking time. The seeds will be slightly toasted and may even gently pop. Then remove from the pan.

Serve warm, straight from the pan.

Unused batter will keep for up to three days in the refrigerator.