Chapati (gluten free chickpea flatbread)

By tinathorn

Ingredients

• 150 g (1 c.) chickpea flour (a.k.a. besan, gram flour, garbanzo flour) + extra for dusting
• 18 g (2 Tbsp.) arrowroot flour/starch
• 5 mL (1 tsp.) whole black cumin seeds
• 2 g (1/2 tsp) sea salt
• 15 mL (1 Tbsp.) olive oil
• 85 mL (1/3 c.) water

Details

Adapted from kitchenoperas.com

Preparation

Step 1

In a small bowl, combine chickpea flour, arrowroot, cumin, and salt. Whisk well to combine. Drizzle oil and water over the top of the flour mixture, and combine with your hands until it all becomes one sticky ball of dough.
Divide dough into 6 golf-ball-sized balls.
Place a pan over medium heat on the stove and let it heat up while you roll out the first chapati. Your preheated pan is ready once droplets of water sizzle upon contact with the pan.
Dust your work surface generously with chickpea flour.
Take one of the balls and flatten it into a disc with the palm of your hand. Place it on the floured work surface, and gently roll out into a circle about 15cm (6″) in diameter. Place your chapati onto your preheated pan, and wait for 45-90 seconds, until there are bubbles all over the top surface and they stop growing. Flip the chapati over and cook for another 30-45 seconds. Remove from the pan and set aside. If you leave them on the heat too long, you’ll get (still delicious) crispy chickpea crackers instead of soft and pliable chickpea chapati.
Repeat with the remaining dough balls. You will find that your pan gets hotter as you go, so each chapati will need less time to cook.