This is a simple recipe for a grain-free flatbread. It only takes 10 minutes to make. The ingredients can be kept in the pantry so you can make it on short notice. Allow the flatbread to cool down before slicing it.
Tip: Chickpea flour is essentially finely ground chickpeas. If you have a powerful food processor, you can grind whole dried chickpeas into flour.
1 cup (100g) chickpea flour
1 cup (240 ml) coconut milk
½ teaspoon salt
103 Calories per square
1Preheat the oven to 464°F (240°C) bottom heat.
2Combine chickpea flour with coconut milk. Add salt and stir well.
3Line a baking tray with a sheet of baking paper. Spread the batter onto the baking paper with a spoon and place the tray into the oven. Bake the flatbread for 10 minutes, bottom heat or until golden and crispy on top.