19 reviews for “Chickpea flour flat breads( gluten free)”

• review by: Floraellen

  6 Feb 2016 at 19:05

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  This is fabulous and so versatile. I have it as a wrap with fillings.It tastes good with honey just a tnin spread with lemon juice nearly as good as pancakes. I had it with the skinny chilli making a sort of ‘sloppy joe’. Its great to take when others have sandwiches. Thanks for the recipe

• review by: Pinay

  7 Feb 2016 at 23:02

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  I added cumin and Garam masala to my batter. Very tasty with veggie curry.

• review by: AnnaJennings

  12 Feb 2016 at 11:06

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  Made a chicken curry with chicken ,spring onions,garlic,chilli and curry spices,leftover coriander and spinach . Made these with addition of some Piri Piri spice and they were the perfect accompaniment. Used a griddle and just added dollops to make small pancake sizes.

• review by: hashimoto

  28 Feb 2016 at 18:50

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  Delicious!! I managed to get 10 flatbreads out of the recipe so there are only 108 calories in each. I added rosemary and caraway seeds to mine as well as some paprika. I’ve frozen most of them and left 3 for tomorrow when I have friends round – we will have them with a vegetable curry. Thanks for the recipe

• review by: ReneeGo

  29 Feb 2016 at 19:49

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  Made these to go with Chilli Prawn Curry. I had one with the meal and froze the rest. I love anything ‘chickpea’ and really enjoyed these.

• review by: Jeanette

  6 Mar 2016 at 14:42

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  Loved the taste, but had problems making these. Good at egg heavy crèpes but don’t flip them, so had to do the same with these in the end. Rolled them stuffed with shallot, spinach and tomato filling and poached egg with sauce from page 197 of the book. Delicious brunch!

  

• review by: blissfulbabe

  14 Mar 2016 at 20:41

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  OMG! The answer to a hungry curry lover’s dream! Although I haven’t actually been hungry, I haven’t felt satisifed either – until tonight.
  Once I realised that the batter has to be very thin, making these became even easier than making crepes. I added onion seeds to the batter and managed to squeeze 12 wraps from the recipe, which makes them approx 85 calories and 12gms carb each.

  I served them with Chicken Jeera and salad and was totally stuffed by the end of the meal. My house mates looked on enviously, stuck with their boring white rice, making piteous begging noises. After some negotiation we struck a deal – they could try the wraps and I don’t have to wash up for week. Bargain, I thought…until I went into the kitchen and found they had eaten the 11wraps I was going to freeze. Greedy so and so’s.

  The wraps are easy to make, soooo tasty and so versatile – I can see they are definitely going to become a staple part of the next six weeks.

• review by: mallins

  24 Mar 2016 at 15:03

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  I made these to go with a home made curry. They were really good although I didn’t get them as crispy as I would have liked. Perhaps I had the batter too thick. I added chilli.cumin and coriander and they were really good.

• review by: stringbreaker

  17 Apr 2016 at 12:26

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  Just the job – really tasty and filling.
  I used cumin and ground black pepper for seasoning.
  The first few stuck a bit to the pan, but increased the heat and that seemed to do the trick.
  Will probably make the next batch a bit smaller to get more wraps out of the quantities given.

• review by: Janeycoughdrop

  11 May 2016 at 11:39

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  Excellent discovery! So far I have tried them with curry, as wraps for lunchtime sandwiches AND as part of the family fajita session at the weekend. I could still happily tuck into the chicken and dips knowing my wraps were carb friendly! Kept overnight in foil, they were still fresh the next day.