Once you get the hang of making this very simple flour-and-water batter, you can use it for pizza bases, pancakes and even pasta, apparently (watch this space).
Chickpea flour, known as gram flour, garbanzo bean flour or besan, is gluten-free. If you can’t find it in the supermarket (bloody Tesco seems to have stopped selling it), any Asian grocery store will have it. It’s cheap.
I do love a white, floury wrap. But if you’re avoiding wheat and gluten, this is a good, filling substitute.
I only make ‘recipes’ that require haphazard measuring, no brainpower and very few ingredients. And that’s what this is!
EASY Gluten-free, Chickpea Flour Wraps
For each person:
- Approx 100g gram flour to 100ml cold water
- 1 – 2 tbsp oil for frying
Your choice of filling (I fry onions, add a tin of Lidl Mixed Beans, add Lidl Pesto Rosso and mash it up a bit to make a kind of burrito filling. Grate cheese over it).
Possible filling: Lidl cheapies (gluten content of pesto unknown).
- Mix the sieved gram flour with the water using an egg beater so there are no lumps. Add more water as desired – the consistency should be like pancake batter. Season with salt and any herbs or spices you fancy (smoked paprika, chili powder etc).
- Heat the oil in a non-stick pan. When it’s hot, pour in the batter. Now let it fry for about six minutes – when it starts to peel away from the edges, it’s time to flip it.
Flip it when it peels away from the pan easily
3. Remove from pan and add your filling:
4. Roll into a wrap and cut into halves; fry them again to seal them and melt your filling.
5. Now serve.
Gram flour can taste of nutty chick peas (obviously) so season the batter liberally with anything from crushed fennel seeds to tandoori spices.
Hope you enjoy!