Mini Flatbreads with Chickpea Flour and Herbs

Aromatic, soft, naturally gluten-free mini flatbreads with a subtle nutty flavour. Ideal for a quick breakfast, alongside soup, or as a base for a small sandwich.

Preparation

15

Baking

Servings

10

Difficulty

Easy

Ingredients

  • 150 g BodPie chickpea flour
  • 280 ml water
  • 1 egg
  • 1 tbsp olive oil or vegetable oil
  • ½ tsp salt
  • ½ tsp baking powder
  • A pinch of black pepper
  • A small handful of finely chopped parsley or dill
  • A little oil for the pan

Instructions

  1. In a bowl, combine the chickpea flour, salt, baking powder and black pepper.
  2. Add the egg, water and olive oil. Whisk well until smooth and lump-free.
  3. Stir in the chopped parsley or dill, then leave the batter to rest for around 10 minutes.
  4. Heat a non-stick pan over medium heat and lightly grease it.
  5. Spoon small ladlefuls of batter into the pan to form mini pancakes. Cook for about 2 minutes on each side, until golden.
  6. Serve warm with cream cheese, avocado, cherry tomatoes or a fresh salad.

Recommended Product

Chickpea Flour 400 g
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