Chickpea Flour Wrap

This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain! 

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Source: whfoods.org)

There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. Plus, only 2 ingredients are required! See my recipe for my chickpea flour wrap below. 

Chickpea Flour Wrap

2016-03-16 12:33:40

Yields 3

This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make!

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Ingredients

1. 1 cup chickpea flour
2. 1 cup water
3. Oil, for pan frying.

optional seasoning

1. 1/2 tsp salt
2. 1/2 tsp cumin
3. 1/2 tsp paprika
4. 1/4 cup chopped cilantro
5. and whatever else you think will be yummy!

Instructions

1. Pour a couple of tbsp of oil into a small bowl and set aside.
2. Heat a large non-stick large frying pan over medium heat.
3. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
4. Add a few drops of oil into the pan and coat the pan.
5. Using a 1/3 cup measuring cup, spoon out the chickpea into the pan.
6. Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it almost as thin as a crepe.
7. Wait a couple of minutes until the batter starts to bubble and then flip over. Cook for another couple of minutes on that side and then serve.
8. Can be eaten hot or cold.

Notes

1. If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.

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