Herbie
Veteran
This is a really easy gluten free, vegan flatbread for serving with curry.
Makes 4 (for 2 people)
Mix thoroughly to make a thin batter (thinner than pancake batter).
Heat a frying pan to medium heat with a little oil. Spoon in 1/4 batter and spread out quickly so you make a thin 'pancake'. Cook until it starts to brown and turn over. It takes a few minutes. Make sure the pan is not too hot when you cook the next one or you will find it cooks to quickly and ends up thick.
Keep warm in the oven and serve with curry.
Makes 4 (for 2 people)
- 6 tbsp chickpea flour (besan)
- 1 tbsp rice flour
- 1 cup water
- Salt to taste ~(I added about 1/2 tsp)
Mix thoroughly to make a thin batter (thinner than pancake batter).
Heat a frying pan to medium heat with a little oil. Spoon in 1/4 batter and spread out quickly so you make a thin 'pancake'. Cook until it starts to brown and turn over. It takes a few minutes. Make sure the pan is not too hot when you cook the next one or you will find it cooks to quickly and ends up thick.
Keep warm in the oven and serve with curry.
