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
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.) :)
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
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!