Not only are these flat breads gluten free, but they are also high in protein, iron , fibre, calcium, and magnesium due to the gram flour and chia seeds that is used in them. We eat these in the morning rather than having toast and they keep my son going until lunch time at school. The instructions below are a guide because you can play about with the quantities.
2 cups of gram flour
2 cups of gluten free plain flour
1 and half table spoons of chia seeds soaked in water, make sure that the seeds are covered as they will expand and turn to jelly. You need to stir them every now and again while they soak.
Tablespoon of olive oil
Salt and pepper to season
1 cup of water, or enough to bring to a dough consistency. ( not too sticky)
Mix the flours together. Add the water olive oil, seasoning and chia jelly and mix the ingredients together.
Make small balls, roll out to flat breads and place on baking parchment in the oven for around 5 minutes. They will need to be turned over. Don’t let them cook for too long or they go really hard.