Gram Flour Flatbreads Recipes

GRAM FLOUR FLATBREADS

Gram Flour Flatbreads image

A perfect gluten free alternative to normal wraps: these herbed & garlic pancakes are brilliant with any savoury filling.

Provided by Justine Wall

Time 35m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1/2 cup grated parmesan cheese
1 cup gluten free bread flour
1 cup Gram (or chickpea flour)
1/4 cup coriander leaves, finely chopped
1/4 cup parsley, finely chopped
1 clove garlic, peeled and microplaned
1/2 red onion, peeled and finely chopped
1 tsp Maldon salt
Good grinding black pepper
Zest of 1 lemon, and juice of half
2 cups tepid water
1/4 cup olive oil
Groundnut oil for frying

Steps:

Mix all of the ingredients together (except the groundnut oil) using a whisk: whisk well, for about a minute.
Heat a teaspoon of groundnut oil in a non stick frying pan. Place a ladleful of the batter into the pan, and swirl it about, as you would do for pancakes: make sure the batter has covered the bottom of the pan. Cook on a medium to high heat for 4-5 minutes, then flip over, and cook for 4 minutes on the other side.
Keep the Flatbreads warm while you finish making the others: I use baking parchment to rest the cooked flatbreads on. Serve immediately: if you are going to keep them, or freeze them for use later, please ensure you heat them properly in a frying pan again before serving.
Serve with guacamole, salsa, sour cream, or any other similar fillings.

QUICK & PUFFY FLATBREADS

Quick & puffy flatbreads image

Whip up these speedy flatbreads for an Indian-style feast. They're like a cheat's version of naan bread, and are great for mopping up a curry

Provided by Tom Kerridge

Categories Side dish

Time 30m

Yield Makes 4 large or 6-8 small

Number Of Ingredients 6

Ingredients

300g self-raising flour, plus extra for dusting
½ tsp baking powder
150g natural yogurt
1 tbsp vegetable oil
melted ghee or butter, for brushing
cumin seeds, chopped garlic cloves, chopped coriander or chopped chillies (optional)

Steps:

Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
Brush the flatbreads with a little melted butter or ghee, then serve.

Nutrition Facts : Calories 328 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.1 milligram of sodium

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