Description
A tasty gluten-free flat bread recipe that pairs well with soups, stews and dips, or could be used as a wrap.
Ingredients
Scale
- 1/2 cup chickpea flour
- 1/4 cup quinoa flour
- 1 tsp sea salt
- 1 tsp fenugreek, ground
- 1 tsp cumin, ground
- 1 Tbsp arrowroot flour (helps things stick together)
- 2 cups of water (add by the 1/4 cup to manage consistency)
- 1 Tbsp oil, plus more if needed for cooking depending on your pan
Instructions
- Mix all ingredients together in high powered blender or food processor. Because of all the water needed to make these thin, a regular blender should be OK too.
- Turn on stove to high and heat pan. Drop a little water in and see if it sizzles.
- Then pour in about 1/4/ cup batter, in a circular motion, to cover bottom of pan in a thin coating.
- Let this baby cook.
- When nearly dry, and fully bubbled on top, flip it over and give it a quick cooking on the other side.
- Can store these gluten-free flatbreads in the fridge and just heat up in a pan before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Keywords: gluten-free, flatbread, flat breads, gluten-free flat breads, gluten-free flatbreads, gluten-free flat bread recipe, flatbread recipe