This recipe can be found in various forms around the world and this is our version. Naturally gluten and grain free, it’s an excellent alternative to bread with soup or good in it’s on right with dips. We like to add cumin seed and a dash of ras el hanout while it’s cooking. Serve warm as soon as you’ve cooked the pancakes.
200g gram (chickpea flour)
¼ tsp salt
1 tblsp olive oil plus extra for frying
ras el hanout
1. Put the flour in a bowl and add the salt. Gradually whisk in 400ml of water until you have a silky smooth batter. Whisk in the oil.
2. Leave the mixture to stand for at least 10 minutes, longer if you have it! Whisk again to ensure you have no lumps in the mixture.
3. Heat around ½ tablespoon of oil in a heavy based frying pan on a medium to high heat. Then pour in a ladle of batter and tilt the pan to cover the base. Cook for about 1 minute before turning over on to the other side, sprinkling with a little cumin and ras el hanout and cooking for a further minute. Repeat until all the batter is used up – remember to add a little oil to the pan before cooking each pancake. Eat while still warm.