This flatbread is vegan, gluten free and stupidly easy to make. It’s what I make when I have next to nothing in the cupboards and want a vehicle for toast toppings. without toast. The extra virgin olive oil and chickpea flour works so well together and the finely chopped spring onions add a burst of flavour. Easy, delicious any time of the day food is what I’m about.
These work just as well for breakfast to top with eggs (if you’re not vegan) as they do at diner to mop up delicious curries. You can also make mini versions for topping with cured salmon and be party ready.
They’re light and fluffy on the inside and golden and crispy on the outside sort of like a firmer pancake, plus you can play around with them and add the flavours that will work well with what you’re eating. They’d be great with a couple of tablespoons of finely chopped dill added if you were eating them with gravlax or a little touch of cumin if you’re having them with a curry. Have fun and make them you’re own!
The other bonus is they’re full of fibre, protein and healthy fats so you’re doing a body a much needed favour at this time of the year too. Go you!
1 cup chickpea flour
1/2 tsp baking soda
1/4 cup finely chopped spring onion
1/4 tsp salt
1 tsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup water.
Place all ingredients in a bowl and beat until a smooth batter forms.
Heat a non stick pan, add a little extra virgin olive oil and then once hot pour in 1/3 cup of the batter. Cook for 2 minutes or until bubbles form. Flip and cook for a further 2 minutes. Repeat with the remaining mixture.
Serves as you please.