These are a great alternative to bread if you have a gluten allergy or intolerance or if you just fancy a change. They’re quick and versatile – you can have them for breakfast with mushroom (as pictured), eggs, avocado and salmon, as a snack with guacamole or have alongside your favourite curry.
To make 8 flatbreads
250g Gram flour (found in most Indian supermarkets)
2 pinches of salt
1 pinch of freshly ground pepper
Coconut oil or ghee for frying
Place the flour in a mixing bowl and season with the salt and pepper. Make a well in the centre of the flour and gradually pour in the water in a thin stream, whisking continuously until smooth and well combined as a thick batter. Set aside for 30 minutes (can be left overnight) at room temperature.
Add a little coconut oil or ghee to a medium hot frying pan
Add 4 tablespoons of the batter, swirling around the pan until its about 10-12cm wide. Cook for about 1-2 minutes on each side or until golden brown and crisp.