Easy Gluten-Free Gram Flour Flatbreads

Name: Easy Gluten-Free Gram Flour Flatbreads
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 250 g gram flour; 400 ml boiling water; 1/2 tsp rapeseed oil

These simple, two-ingredient flatbreads are made with gram flour, making them naturally gluten-free and high in protein. Perfect for dipping into curries or using as a healthy wrap, they are incredibly versatile and easy to prepare.

Servings8 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

gram flour
250 g
boiling water
400 ml
rapeseed oil
0.5 tsp

Step-by-Step Instructions

Sift the gram flour into a large mixing bowl and create a well in the center. Gradually whisk in 400ml of cold water, stirring constantly until you achieve a smooth, thick batter without any lumps.

Cover the bowl and set aside to rest at room temperature for 30 minutes. This allows the flour to hydrate properly for a better texture.

Lightly grease a 20cm non-stick frying pan with the rapeseed oil and place it over medium heat. Pour about 4 tablespoons of the batter into the pan, swirling it quickly to coat the base evenly.

Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown. Flip the flatbread and cook for another 1-2 minutes on the other side.

Repeat the process with the remaining batter until you have 8 flatbreads. If using a high-quality non-stick pan, you should not need to add additional oil between batches.

Chef's Tips

To store, stack the flatbreads with sheets of baking parchment in between to prevent sticking. They will keep in the fridge for up to four days or can be frozen for three months. If the batter becomes too thick after resting, add a tiny splash of water to return it to a pourable consistency.