Prep time: 10 minutes

Cooking time: 10 minutes 

Gluten Free, Vegan  

Inspired by  The Middle Eastern Vegetarian Cookbook by Salma Hage.

Ingredients

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

  Method

• 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.