• 1/2 cup grated parmesan cheese
  • 1 cup gluten free bread flour
  • 1 cup Gram (or chickpea flour)
  • 1/4 cup coriander leaves, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1 clove garlic, peeled and microplaned
  • 1/2 red onion, peeled and finely chopped
  • 1 tsp Maldon salt
  • Good grinding black pepper
  • Zest of 1 lemon, and juice of half
  • 2 cups tepid water
  • 1/4 cup olive oil
  • Groundnut oil for frying


  • STEP 1
    Mix all of the ingredients together (except the groundnut oil) using a whisk: whisk well, for about a minute.
  • STEP 2
    Heat a teaspoon of groundnut oil in a non stick frying pan. Place a ladleful of the batter into the pan, and swirl it about, as you would do for pancakes: make sure the batter has covered the bottom of the pan. Cook on a medium to high heat for 4-5 minutes, then flip over, and cook for 4 minutes on the other side.
  • STEP 3
    Keep the Flatbreads warm while you finish making the others: I use baking parchment to rest the cooked flatbreads on. Serve immediately: if you are going to keep them, or freeze them for use later, please ensure you heat them properly in a frying pan again before serving.
  • STEP 4
    Serve with guacamole, salsa, sour cream, or any other similar fillings.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating