Chick Pea Flat bread

Makes: 4
Preparation: 20 minutes
Cooking: 20 minutes

Ingrediants: 1 1/2 cups /150 g chickpea flour
1/3 cup/50 g gluten free flour
1/4 teaspoon salt
2 tablespoons olive oil
1/3-1/2 cup/75-100 ml milk

filling 1 large eggplant, thinly sliced
2 zucchini, thinly sliced
2 tablespoons olive oil
2 table spoons finely chopped oregano or rosemary
6 tablespoons sun-dried tomato paste
4 large tomatoes , thinly sliced
salt and pepper
Directions

1. to make the flatbreads, but the flours, salt and oil in a bowl.
|Add 1/3 cup 75ml of the milk and mix with a round-bladed knife to a firm dough, adding a little more milk if the mixture is to dry. Knead lightly until smooth, then set aside

2. Arrange the eggplant and zucchini slices on a large foil-lined cookie sheet. Season lightly and brush with a little oil. Sprinkle the herbs on top and broil for 6-8 minutes until golden. Turn the slices over, brush the reamining oil, and broil the other side until golden.
3. Divide the chickpea dough into 4 pieces. Roll 1 piece out very thinly on a well-floured surface to a 9-inch/23-cm round, turning the dough frequently so it does not stick to the surface. Shape the remaining pieces in the same way.
4. Brush a large skillet with a little oil and fry the flatbreads individually for about 1 minute each side.
5. Spread with the tomato paste and arrange the eggplant, zucchini, and tomato slices on top. Season and rollup to serve.

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