One of the gluten-free things I've wanted to figure out is pizza crust. Besan, or ground dried chickpeas, was the first main ingredient I came across that I was especially intrigued by. It reminded me of the socca we ate in a village outside of Nice, France. A street vendor made each large, flat bread in the center of the town square + served it hot. A long line of locals formed in front of his table, so we knew this was the place to try it. Sharing socca on a park bench in that town square is a special memory.
My first gluten-free pizza crust attempt was edible, but wasn't something I wanted to eat again. Since then, while looking for a gluten-free, flour-like tortilla recipe...I came across this one. I wasn't really into calling my results 'tortillas'...but I liked the thought of it as flatbread. I've made it a few times since as a sort of bread-on-the-side, when our meal needed a little something extra.
There are a few things that I love about this recipe...things that may have had me adding this to my recipe list even if we weren't avoiding gluten:
1: Besan is protein rich
2: There are only really two ingredients (unless we count salt + water)
3: They don't take long to make (way less time than pancakes, for me)
4: They are filling, so one batch is enough for the 4 of us
My first gluten-free pizza crust attempt was edible, but wasn't something I wanted to eat again. Since then, while looking for a gluten-free, flour-like tortilla recipe...I came across this one. I wasn't really into calling my results 'tortillas'...but I liked the thought of it as flatbread. I've made it a few times since as a sort of bread-on-the-side, when our meal needed a little something extra.
There are a few things that I love about this recipe...things that may have had me adding this to my recipe list even if we weren't avoiding gluten:
1: Besan is protein rich
2: There are only really two ingredients (unless we count salt + water)
3: They don't take long to make (way less time than pancakes, for me)
4: They are filling, so one batch is enough for the 4 of us
I never plan on making a post out of our everyday meals...so I don't have a good picture of the flatbread on its own. I added spring onion to this batch (sprinkled onto the batter once it was in the skillet) + will definitely do that again!
Our menu is now based on what we receive in our CSA box...which is like getting a mystery grab bag each week. I may not have come up with this meal otherwise, so at the moment I'm really digging this way of meal planning! (Because this was really tasty + it wasn't until I'd eaten half of it that I realized I wanted to remember it...only half of my poorly lit plate is visible above.) :)
Flatbread (via)
1 cup besan (chickpea flour)
1/2 cup tapioca flour (I can buy this in bulk)
3/4-1 cup water (depending on desired thickness)
1/2 tsp salt
Whisk together. Cook over medium heat, as you do pancakes. I put a little olive oil in the skillet before the first scoop of batter goes in + don't need to add anymore. (If your skillet is well seasoned, this may be unnecessary.) Add chopped spring onion/herbs/spices, if desired. Cook for 1-2 minutes per side.
For this meal, we topped our flatbread with some:
grated pepperjack cheese
tomato
basil
the rest of the spring onion
kale chips (chopped kale rubbed with olive oil in 425 degree F oven for about 15 minutes)
Flavors inspired by this favorite (glutenous) sandwich. :)
Thank you so much, Michaela, for sharing your recipe!
Love,
Jane
Our menu is now based on what we receive in our CSA box...which is like getting a mystery grab bag each week. I may not have come up with this meal otherwise, so at the moment I'm really digging this way of meal planning! (Because this was really tasty + it wasn't until I'd eaten half of it that I realized I wanted to remember it...only half of my poorly lit plate is visible above.) :)
Flatbread (via)
1 cup besan (chickpea flour)
1/2 cup tapioca flour (I can buy this in bulk)
3/4-1 cup water (depending on desired thickness)
1/2 tsp salt
Whisk together. Cook over medium heat, as you do pancakes. I put a little olive oil in the skillet before the first scoop of batter goes in + don't need to add anymore. (If your skillet is well seasoned, this may be unnecessary.) Add chopped spring onion/herbs/spices, if desired. Cook for 1-2 minutes per side.
For this meal, we topped our flatbread with some:
grated pepperjack cheese
tomato
basil
the rest of the spring onion
kale chips (chopped kale rubbed with olive oil in 425 degree F oven for about 15 minutes)
Flavors inspired by this favorite (glutenous) sandwich. :)
Thank you so much, Michaela, for sharing your recipe!
Love,
Jane
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