Gluten free chickpeas flatbread
3 tbsp chickpea flour
3 tbsp coconut yogurt (natural)
1-2 tbsp potato starch
½ tsp baking powder
Pinch of salt
Pepper (for the savoury flatbreads)
Poppy or sesame seeds
In a bowl, mix flour and baking powder, add the yogurt and combine everything with a fork. The dough will be very sticky at this point. Gradually add potato starch and fold it in with the fork. Dust your hands with potato starch, work the dough adding a bit more potato starch if the dough is too sticky to form a small ball.
Flatten the dough balls in your hands, sprinkle with poppy or sesame seeds and place in a hot frying pan with a bit of oil.
Fry for about 2 minutes then flip over.
Move the flatbreads to the cooling rack.
From the amount given here you will get about 4 small flatbreads. You can use them as you like, sweet with jam or savoury with hummus and pickled gherkins. They taste best when warm.