Serves Makes 4 flatbreads (can halve recipe if only want to make 2)
Time: 50 minutes
2 cups chickpea flour
1 tsp ground cumin
½ tsp. caraway seeds
2 tsp salt
1 1/2 cups coconut water
¼ cup olive oil + extra for frying
1 brown onion, halved, thinly sliced
2 cloves garlic, crushed
1/4 cup chopped herbs (thyme, oregano, rosemary)
In a large bowl add the flour, cumin, salt and stir with a wooden spoon to combine. Create a well in the centre of the dry ingredients and slowly add the water, whisking to remove lumps from the mixture.
Meanwhile, in a non-stick frying pan heat 2 tbsp of oil over medium-high heat. Add the onions and cook, stirring, for 8 to 10 minutes or until browned. Add the garlic for the last 1 to 2 minutes of cooking. Stir in the herbs and then stir the onion mixture into the batter along with the oil – the batter should be the consistency of thickened cream.
Heat 1/2 tsp oil in a 20cm frying pan or crepe pan over high heat for 2 minutes, then reduce heat to medium and pour in a quarter of the batter – pancake should be about 1/2cm thick.
Cook for 1 to 2 minutes, or until some bubbles appear on the surface of the pancake. Gently turn the pancake over using a spatula or palette knife. Cook for a further 1-2 minutes or until pancake is set. Set aside on a baking tray to keep warm. Repeat the process with remaining batter.
Cut into wedges and serve warm or as a side for a curry.