Prep time: 10 minutes
Cooking time: 10 minutes
Gluten Free, Vegan
Inspired by The Middle Eastern Vegetarian Cookbook by Salma Hage.
250g (2 generous cups) chickpea (gram) flour, plus a little for dusting
1 teaspoon baking powder, check for gluten free option
3 tablespoon seasme seeds, toasted in a small dry frying pan
2 tablespoon, finely chopped fresh mint
6-8 tablespoon cold water, filtered
1 teaspoon sea salt
3 tablespoon extra virgin olive oil plus extra for brushing
- Preheat the oven to 180°C (350°F)
- Place the dry ingredients into a bowl and combine well. Stir in the olive oil, then gradually add in the water a tablespoon at a time, bring the mixture together to form a smooth dough.
- Lightly dust a clean surface with flour and roll out the dough thinly and place on a lightly oiled baking tray and place in the warmed oven.
- Bake for 10 minutes then remove from the oven, allow to cool slightly before breaking up into pieces.