Recipe by jackandfiona
These are Indian flatbreads both WW friendly and gluten free. One 6 inch bread is 1 point. These make wonderful wraps - I fill mine with cottage cheese and salad for lunch. They're also great with curries for hot roast veges inside. You could also use them as a type of GF quesadillas. Gram flour is also called besan or chickpea flour. Please note instructions for water. The zucchini is in the original recipe but I prefer to keep it out so if I want to use it as a wrap it is plainer.
Top Review by frugalandfun
Thank you for this great nutritious recipe.I would like to point out that just because a food is ground to a flour does not make it glutenous.Neither chickpeas nor rice contain gluten.You can use brown rice flour if you like,but this recipe is a very healthy Indian dish.There are many wonderful Indian recipes on Food.com and I encourage you all to try them.I love the zucchini in this one but you could easy swap out the veggies to something that you prefer.Bobs Red Mill sells a variety of other legume flours,have a little fun and experiment with them in your other recipes.
- 1 cup grams flour
- 1⁄4 cup rice flour
- 1⁄2 teaspoon cumin, ground
- 1 cup water
- 1 cup grated zucchini
Directions See How It's Made
- Mix altogether until an easy pouring consistency. PLEASE NOTE: I always have to add quite a bit more water. I think how much you add will depend on your gram and rice flour. The rice flour I get here in New Zealand absorbs a lot of moisture. Don't be fooled into thinking the mixture is too runny and won't work - it should be an easy pour, not watery, but not a slow pour.
- Use 1/2 cup approximately to make 1 6 inch bread. Oil spray your pan, and spread mixture out as far as possible. Cook until dry on top and then 30 seconds longer. Spray top again and turn over. Cook 2 minutes.
- It is important to put these straight under a tea towel in order to stop them from drying out and cracking when folded. Can be kept in fridge covered in cling wrap for several days.