Chickpea flour can be found online and in most health food shops and Asian supermarkets. This is adapted from an excellent recipe posted online by Ingenue.
Many of my Asian patients with blood sugar problems tell me that they struggle to replace flatbreads or chapattis in their diet. Unfortunately, most shop-bought flatbreads these days are made of highly refined wheat flour, whereas in India they are traditionally made with wholemeal chickpea flour, which is relatively lower in carbohydrate and high in protein and fibre. It is also gluten-free.
- 250 g chickpea flour
- pinch of salt
- pinches of chilli flakes, pepper and onion powder, and either rosemary or caraway seeds, to season
- 1 tbsp coconut or olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 2-3 hours
Put the chickpea flour in a bowl and add enough water to make a thin pancake batter, whisking well as you go. Add the salt and seasoning, and then leave it to stand for 2–3 hours. When you are ready to use it, whisk in the oil. Put a frying pan on a medium-high heat. If the pan is not non-stick, lightly brush it with olive oil. Swirl the batter into the pan and cook it until it is brown and crisp, turning once.
• These can also be used as pizza bases, or as wraps to fill with salad, tuna and mayonnaise or other healthy choices. They freeze well.
Recipe and image from The 8-Week Blood Sugar Diet Recipe Book (Simon & Schuster Australia, $35, pbk). Photography by Joe Sarah.