Currant, Coconut and Coriander Flat Bread

Chickpea flour has a wonderful nutty taste once it’s cooked and it’s extremely nutritious and gluten-free.

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Serve with Massaman Chickpea Curry >

Like all gluten-free breads, these flat breads are not as robust as those made with wheat flour, so handle them gently.

Preparation time: 15 Minutes (plus one hour resting)
Cooking time: 1 hour 15 minutes
Makes: 4


145 g (1 cup) chickpea flour (besan)
1 tablespoon olive oil, plus extra for brushing
2 tablespoons coriander (cilantro) leaves, finely chopped
2 tablespoons (shredded coconut)
1 ½ tablespoons currants


1. Sift the chickpea flour into a large bowl. Gradually add 185 ml (6 fl oz / ¾ cup) water, whisking until well-combined, then continue to whisk for one to two minutes or until smooth. Whisk in the olive oil. Cover and set aside to rest for one hour.
2. Stir in the coriander, coconut, currants and a large pinch of sea salt. Heat a medium non-stick frying pan over medium-high heat and brush with a little extra olive oil. Ladle in a quarter of the batter (about 60 ml/ 2 fl oz/ ¼ cup) and tilt the pan to spread the batter out to a 15 cm (6 inch) diameter circle.
3. Cook for two minutes or until bubbles start to appear on the surface. Carefully flip, and cook for a further one to two minutes or until golden and cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make four flat breads.

TIP: These flat breads are best eaten straight away.

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