It is best to make this bread fresh - it only takes about 10 minutes. This will make about 6 small pieces of flatbread. For a family of 4 double the all ingredients and add a little extra warm water until your mix resembles batter.
2 tbsp gram (chickpea) flour
2 tbsp rice flour
4 tbsp tapioca flour (or tapioca starch, I used Bob's Red Mill)
a good pinch of salt (I use himalayan crystal salt)
1/8 tsp gluten free baking powder
2 tsp olive oil
7tbsp warm water
1 tsp dried sage (optional)
oil for greasing the pan (I use coconut oil)
Combine all the flours, salt and baking powder so it is well mixed.
Add the sage and the oil and start adding the water spoonful by spoonful.
Stir to combine. You are looking for a batter like consistency.
Heat a frying pan and grease it with a little coconut oil. When it's hot using a metal spoon, drop a spoonful of batter into the pan. The bottom of the bread should become solid almost instantly.
Cook each bread for about 3 - 4 minutes or until starts to colour then turn them over and and cook the other side for the same time. You will need to keep adding a little oil to the pan as you go along and turn the bread.
Don't overcook them! When they are ready, allow them to cool only for a few minutes before serving. They should be slightly crispy on the outside and soft and chewy on the inside.
I made this at the weekend and it was probably one of the tastiest recipes I've tried in a while.
I uses ghee instead of coconut oil to cook the bread which gave it a beautiful buttery flavour and the texture was fantastic! The perfect accompaniment to a homemade hearty beef chili!
I'll definitely make this again.