I am always amazed by all you can do with just flour and water… and recently I’m getting addicted to flat breads… Remember when I first tried here? Well… the same person that makes the dried chickpeas that triggered my wish for flat bread to eat with falafels, well, also makes chickpeas flour… I use a lot chickpeas flour for socca, but I wanted a change so I decided to explore possibilities with flat breads.
First, I made a trial by replacing 3/4 of the flour by chickpeas flour and that worked perfectly… served with zucchini and basil.
Then, another possibility I thought of was to replace half of the flour by whole wheat flour… and that’s all the same delicious.
Finally, I decided to add seeds to the dough. Caraway or cumin seeds are perfect.
As for cooking I tried two options. One is in the dry thick frypan. To obtain a soft bread, flexible and light. The other way, I added vegetal oil in the pan and fried them. It gives a crispy golden bread. Both were equally delicious but I have a preference for the dry soft ones, in particular when used to eat vegetables such as eggplants or zucchinis…
One thing is sure is that making flat breads is super simple, fast and requires no complex ingredients. They are delicious and fit super well summer vegetables or curry. They will be on our table often!!
