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| Wonderfully quick and easy to cook but absolutely delicious served fresh from the pan and warm, these flatbreads are superb as a side to a light meal. Created by Niki Webster of Rebel Recipes, they pair perfectly with her Spiced Carrot and Quinoa Falafels with Slaw but also excellent with Fava Bean Hummus or Fava Bean Falafels. |
Makes flatbread(s) to serve 2 - to feed more mulitply up the quantities or make batches with different flours
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Method
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Just made these a love them! I think the issue others may have had is that cups in the UK/AUS are different to those in the US. 1/4 cup for us is 50ml and then 1/4 cup US is 59ml. So reduce your water down to max 50ml (i added it gradually and had a little leftover, close to 45ml as another user mentioned). Love the taste of these with a bit of tzatziki for a quick and fibre rich snack.
Made this with marrowfat pea flour. Did not need all the water. Really good. Loved the taste
By far the best GF flatbreads I’ve tried. Done them a few times with fava bean flour, but the water suggestion in the recipe was far too much – 1/4 cup is 59ml from searching online, I only used 45ml.
Super fast and simple to make and fantastic with soup, stuffed with bean burgers or falafel and also make a wonderful pizza base.
Just made these , consistency was perfect, i didn’t roll though just pressed them n to shape. I don’t eat much salt and would personally halve the amount but I am quite sensitive to the taste of it. Great recipe .
It was a little wet, but it might be the measurements, I used some Quinoa flour to role out, that seemed to help manae the stickness, if you can get it in the pan in one piece it works for me, very tasty!
I’ve just tried to make these and ended up with a gooey mess which couldn’t be rolled out, let alone put on a griddle. I used pea flour and followed the instructions to the letter. Maybe I should have added the water slowly instead of all at once? Any suggestions?
Struggling with this as the mixture is far too wet to knead or roll. I have had to add a lot more flour to make it work.
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Flatbreads are a staple of many cultures around the word and would have been one of the first leavened breads as they don't require an oven and can be made over a fire by heating a flat rock. These flatbreads are quick and simple to make in a heavy bottomed pan on the hob and go well with a variety of dishes.
Niki Webster
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