I have been having so much fun in the kitchen lately, as I’ve been experimenting with gluten-free bread baking! And I’ve come up with a flatbread recipe that I have to share with you: Chickpea Chapati! Oh, you’ll love them!
These are particularly good with Indian curries, but the boyfriend and I have been nibbling on them plain, as they’re so tasty.
These are definitely doable for a weeknight: you can have your own freshly baked and gluten-free flatbread in 10 minutes. What could be better? Mix, roll, bake, eat. Done.
Ohhh, and do you want to know why I’ve been experimenting with gluten-free bread baking? Well, I’m glad you asked!
Registration is now open (click here for all the details and to register). All recipes and samples are going to be gluten-free, vegan, and mightily delicious. I’m focusing on whole gluten-free grains and real foods rather than scary thickeners and stabilizers. You know you want to be there!
And in the meantime, you can make your own Chickpea Chapati. Yum.
- 150g (1 c.) chickpea flour (a.k.a. besan, gram flour, garbanzo flour) + extra for dusting
- 18g (2 Tbsp.) arrowroot flour/starch
- 5mL (1 tsp.) whole black cumin seeds
- 2g (1/2 tsp) sea salt
- 15 mL (1 Tbsp.) olive oil
- 85 mL (1/3 c.) water
In a small bowl, combine chickpea flour, arrowroot, cumin, and salt. Whisk well to combine. Drizzle oil and water over the top of the flour mixture, and combine with your hands until it all becomes one sticky ball of dough.
Divide dough into 6 golf-ball-sized balls.
Place a pan over medium heat on the stove and let it heat up while you roll out the first chapati. Your preheated pan is ready once droplets of water sizzle upon contact with the pan.
Dust your work surface generously with chickpea flour.
Take one of the balls and flatten it into a disc with the palm of your hand.
Place it on the floured work surface, and gently roll out into a circle about 15cm (6″) in diameter.
Place your chapati onto your preheated pan, and wait for 45-90 seconds, until there are bubbles all over the top surface and they stop growing.
Flip the chapati over and cook for another 30-45 seconds. Remove from the pan and set aside. If you leave them on the heat too long, you’ll get (still delicious) crispy chickpea crackers instead of soft and pliable chickpea chapati.
Repeat with the remaining dough balls. You will find that your pan gets hotter as you go, so each chapati will need less time to cook.