Go Back

Seeded & Spiced Chickpea Farinata-Style Flatbread (Gluten-Free)

A simple pan cooked gluten-free bread, with seeds and spices for flavour, crunch and nutrition.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Appetizer, Baking, Main Dish, Snack
Cuisine: Gluten free, Healthy, low carb, Low GI, Omega-3, OMS Diet
Equipment Method

Equipment

  • 200g chickpea flour
  • 200ml water, slightly warm
  • Freshly ground black pepper
  • Salt (optional)
  • 2-4 Tablespoons Flaxseeds, either colour of mixesl Add more to taste
  • 1-2 Tablespoons sesane seeds or poppy seeds
  • 1-2 Teaspoon Nigella more or less to tatse
  • 1-2 Teaspoons whole Cumin seed more or less to taste
  • Olive Oil for frying

Method
 

  1. Place all the seeds you intend to use in a small bowl ready for use
  2. Mix the chickpea flour with warm water to make a batter about the consistency of pouring cream. This can be done with a spoon, stick blender or food processor.
  3. Add freshly ground black pepper to the batter, or sprinkle cracked over the top with the seeds.
  4. Heat a frying pan to medium-high. Add a little oil if you wish, although a good non-stick pan can be used dry.
  5. Heat a frying pan to medium-high. Add a little oil if you wish, although a good non-stick pan can be used dry.
  6. Pour enough batter into the pan to cover the base. Aim for a thickness of around 5 mm to 1 cm, but you can adjust this to your preference. Immediately sprinkle the seeds and spices (and cracked pepper) evenly over the surface.
  7. Cook the second side briefly until lightly browned. The seeds will toast and may pop slightly.
  8. Serve warm, straight from the pan.
  9. Unused batter can be stored in the refrigerator for up to three days.