Chapatis are just great for campervan life as they are really quick and easy. Sometimes I measure out the dry ingredients in to small freezer bags and then take these in the van so you only have to add the wet stuff (water and oil) when you want to make them up. You can use normal or gluten-free plain flour instead but the chickpea flour does give you some added protein. Glyn quite likes them cooked a little longer so they become crisp like the edge of a thin pizza crust and you can crumble them over your meal to add texture, but I prefer them soft and they are nice as a substitute for bread sometimes. Thank you, Lindsay!
I have been having so much fun in the kitchen lately, as I’ve been experimenting with gluten-free bread baking! And I’ve come up with a flatbread recipe that I have to share with you: Chickpea Chapati! Oh, you’ll love them!
These are particularly good with Indian curries, but the boyfriend and I have been nibbling on them plain, as they’re so tasty.
These are definitely doable for a weeknight: you can have your own freshly baked and gluten-free flatbread in 10 minutes. What could be better? Mix, roll, bake, eat. Done.
Ohhh, and do you want to know why I’ve been experimenting with gluten-free bread baking? Well, I’m glad you asked!
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