Thursday, January 5, 2012

Rosemary and Chickpea Flatbread

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. :)


Homestay Mama said...

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?

Cee said...

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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