Chickpea Flatbreads
Directions
1.Sift the chickpea flour and salt together into a mixing bowl, using a sieve. 2.Whisk in 1/3 of the water, to form a thick paste, making sure to eliminate all of the lumps. 3.Whisk in the remainder of the water. The batter should look and feel like thin pancake batter. Add coriander, chile and parsley. 4.Heat the olive oil in a large nonstick frying pan over high heat. Pour the batter into the pan, jiggling the pan a little bit if necessary, to help the batter spread. 5.Cook the batter for 3-4 minutes, until it becomes firm, and the bottom turns golden brown and crisp. 6.Carefully flip using the largest spatula you own, then cook on the other side for 2-3 minutes, until it also becomes golden brown and crisp. 7.Remove from the pan, cut into wedges, and serve.