Bean Flour Flatbread

This flatbread is made with garbanzo bean flour and sorghum flour for a nice flavor. This bread offers protein, iron, and dietary fiber.

Ingredients:

• 2 1/4 cups gluten-free garbanzo bean flour
• 3/4 cup gluten-free sorghum flour, plus extra for dusting the dough
  
• 1/16 teaspoon ground cumin (optional)
• 3/4 cup warm water, adjusted
• 1 tablespoon grapeseed oil, divided
• 1/4 teaspoon pink Himalayan salt

Directions:

1. Place the garbanzo fava flour in a large bowl, and also the sorghum flour if using it. Use a whisk to mix and aerate the flours, and if using ground cumin mix it in as well.
2. Gradually add the warm water, using less if necessary for a soft (not sticky) dough. With clean hands, kneed the dough for a few minutes then form it into a ball. Use a little of the grapeseed oil to coat the ball of dough, then let it sit for about 20 minutes.
3. Break the dough into eight equal pieces and roll each between palms, applying a gentle pressure until you have smooth balls (without any cracks). To dust, dip each ball into the extra garbanzo fava flour and brush off any excess.
4. Place a 10-inch piece of plastic wrap on a surface, and on it one of the balls of dough. Pat the ball to slightly flatten it, then cover it with a second 10-inch piece of plastic wrap. Use a rolling pin to roll over the plastic wrap and flatten the dough, making it roughly 5″ round by 1/16″ thick. In the same way, roll flat the remaining balls of dough and set them aside.
5. Heat a frying pan or cast iron skillet on medium heat, and cook one of the flatbreads for 1 to 2 minutes or until raised bumps begin to appear on its surface, then flip with a spatula. Use a pastry brush or other heat resistant brush to lightly coat the exposed side with grapeseed oil. Don’t use too much oil, otherwise the flatbread will become greasy. After another minute or two, flip again to check. You’ll know that it’s done cooking when both sides have light golden-brown spots.
6. Transfer the cooked flatbread to a serving plate and immediately add the salt. Cover with a paper towel. Cook the remaining flatbreads in the same way. Serve as soon as all 8 pieces are done, with your favorite spread, dip or soup. Maybe serve it with Vegan ‘Egg’ Salad, hummus, or Indian Soup.

Yield: Makes 8 pieces

* Garbanzo flour is made from ground chickpeas and is also known as chickpea flour or gram flour. If made from raw chickpeas the taste can be slightly bitter, but is more flavorful if made form roasted chickpeas.