This gluten-free, pancake-like bread is also low in carbohydrates. It is the perfect nibble whilst waiting for the main meal, but also great as accompaniment to hearty soups, salads and stews. It is dead easy to make and left overs are delicious toasted.


  • 2 1/4 cups chickpea flour
  • 1 teaspoon fine salt (eg: Himalaya)
  • 2 2/5 cups (600 ml) filtered water
  • 2 Tablespoons (45 ml) extra virgin olive oil
  • coarse salt, chopped garlic, rosemary leafs, extra oil for drizzling


  1. Place flour, water and oil and fine salt in a bowl and whisk until well combined without any lumps (mixture will be quite runny, like pancake batter)
  2. Cover bowl and leave to stand in fridge for 2 hours or overnight
  3. Preheat oven to 220 degrees C
  4. Pour batter into a greased baking tray
  5. Bake for +/- 15 – 18 minutes
  6. Remove from oven, sprinkle with salt, the crushed onions and Rosemary leaves
  7. Optional: sprinkle with feta or shaved parmiggiano
  8. Place back into the oven for another 3 – 5 minutes, then serve
  9. If some of the bread is left over, you can toast it the next day
  10. Ring the changes: sprinkle with chilli, different herbs, seeds etc.

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