My Ess has recently taken to making flatbreads. Have I told you about her Meatballs with Rosemary Flatbreads and Carrot Salad? She was inspired by Junior Masterchef. A definite favourite during the last part of last year. She took the whole day to make the whole dish but was absolutely focused all day long. I didn't intervene at all unless she asked for help. We were hungry for lunch by 4pm but at least Daddy could join us. And the meal became tea - lucky for me.
I'm not sure what inspired me, but I was certain there had to be a lovely flat bread using besan (chickpea flour). So the hunt began! Yesterday we found a nice-looking recipe with besan added. We made the flatbread and devoured them in one sitting. This morning we made them again... and yes, devoured them again.
I really like this recipe because the bread is baked in the oven for a short 10 minutes. The other flatbreads were cooked in a pan which was much more hands, much more effort.
They are very simple, very quick, so you must simply try them yourself, you must.
Find the recipe here at pikelet & pie. You really should head over there. She has teamed these with a Zucchini and Feta salad which tempts me but probably not my lassies. Her photos are thus much more enticing than those you see here. :)
2 comments:
This looks and sounds delicious. I can't have gluten, so I wonder if it would still taste as good if I substituted rice flour and xanthum gum in place of the wheat flour?
Quite probably HS Mama. We are not having much gluten so I have made these with varying flours including baby rice cereal and spelt (low in gluten). There's such a small amount of plain flour I am sure another type won't hurt. Not sure I'd add Xanthum gum - probably wouldn't need it, but try. We also add LSA as the girls will actually eat it in this format.
Hugs to you
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