Easy Whole Grain Flatbread

Page 224

Cuisine: Mediterranean | Course Type: Breads

(1 review)

Tags:

Recipe Reviews

I used chickpea flour (besan or gram flour) for this and it did not turn out at all. I almost have to wonder if the 1-1/2 cups of water is a typo. It was very watery even after I let it sit for several hours. After 45 minutes in the oven it came out very well-done around the edges, but had a pudding-like texture, not like a bread at all. It was very oily as well but that is probably because I used a 10 inch cast iron skillet and forgot to reduce the amount of oil. I love the idea of this recipe so if anyone had success with it please speak up!

(edited 13th May 2010) (0) comment (1) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.