November 26 2019 – Chris McIntosh
Zucchini + chickpea flat breads
Dairy free, nut free, vegan
2 cups chickpea flour
1 red onion
2 tsp salt
1 tsp aluminum free baking powder
1 tbsp tapioca flour
Olive oil for frying
Add any spices you might like
Grate zucchini into a bowl and add salt, let sit for ten minutes to draw out the moisture.
Measure chickpea flour, baking powder and tapioca flour into a bowl.
Dice red onion and add to dry mixture with any spices you might like to add.
Add zucchini with liquid to dry mixture and mix until combined it should look like a thick hotcake mix and you will need to spread it in the pan with the back of a spoon.
Heat a very non stick pan ( this will not work without a very good non stick pan) add 1 tbsp of olive oil to the pan and spoon in your mixture, i use 2 tbsp per flat bread then spread it with the back of a spoon.
Fry on med low heat for about 2-3 minutes per side.
These can be frozen and stored for a few months.
Makes 6 flat breads