Chickpea Flax Flat Bread Wraps - Oil free, Gluten free, Paleo, Vegan, Dairy free, Grain free, Nut free, and Whole food plant based!

Filling: avocado, artichoke, tomato paste, garden grown lettuce, red cabbage, sprouted legumes, grated carrot, olives.

These are best fresh but you can keep them in the fridge and microwave them, but the longer the go the less flexible they are:

All the flavours sitting in a row!

check out the strength of this bad boy!

Chickpea flat-bread! 

Basic recipe - makes 1 Large Wrap

1/2c chickpea flour
1/2c water - may need a bit more
1tb ground flax (or not ground if mixing in blender)

Should be a thin pancake batter consistency

Flavour Additions:

Curry Flavour
1/4 t curry/turmeric powder
Pinch black pepper
Shake onion powder

Cheddar Cheese
1/2t miso
2 t nutritional yeast flakes
1/2t mixed herbs with onion flakes inc
1/4t liquid smoke

Herbed 
1/2t mixed Italian herbs 

Tomato
Add 1tb of tomato paste

Method
1- Add dry ingredients to a bowl. Alternatively can put all ingredients (inc whole flax) in a blender and whizz and pour!)
2- Add half of the water and mix to a paste. Add a little bit more if you need.
3- Once smooth add the rest of the water and mix. Should be a thin pancake or thick crepe batter consistency.
4- Pour in 28cm Med-Low pan and immediately turn pan to spread batter around. I didn't need oil as i used a non-stick stoneware pan. YMMV.

5- Wait 3 or so minutes until deep golden brown underneath or alternatively you will see the edges pull in from the sides- it will effectively be shrinking- this means it is ready to flip! Flip and cook a further 2 minutes or until a spotted deep golden colour. 

The first wrap on a cool pan, will develop bubbles- this is normal.

6- Take out of pan and rest 1 minute so steam will soften it. Then top and wrap up your fillings! Store leftover flat-bread in the fridge covered, and will bend again once microwaved for 15s, but fresh yeilds a better result which is why the recipe is for just 1 wrap.