The original recipe was published in Gourmet Traveller as Chickpea, Cumin and Rosemary Flatbread. I have adapted the recipe to TMX and changed the cooking method.
This will make 8 to 10 flat breads. It is quick to make and very easy and quick to cook in a heavy based frying pan. Very little oil is used in the cooking process. They can be reheated until crisp and used as 'chips'.
Ingredients
130g Besan flour. ( chickpea flour)
1 Tablespoon of Rosemary , stripped from stalk
Pinch of Chilli powder
1 teaspoon of ground Cumin
2 cloves of garlic
1 teaspoon of Baking powder
2 teaspoons of lemon juice
20 mls of olive oil
250 mls of cold water
Salt and pepper.
Method
Place flour, Rosemary, chilli, Cumin, garlic, and baking powder into TMX bowl and mix on speed 7 / 15 seconds.
Add lemon juice, oil, cold water and S and P, mix speed 7 / 15 seconds.
Stand for 30 minutes before using.
Heat a heavy flat pan and brush lightly with oil.
Pour a small amount of batter into pan and tip to form a thin circle.
Cook until brown underneath, just a few seconds. Bubbles will form."
Turn and cook other side.
Place on a dish and cover with a tea towel.
Notes
These can be cooked on the flat plate of a BBQ.
Curry paste can replace the Rosemary, and served with a curry.
The original recipe served them with olive Tapenade and Goats Cheese.
