Recipe: Olive Rosemary Flatbreads

Chickpea flour is a great gluten-free alternative when it comes to these delicious flatbreads.

Make up a batch to take with you if travelling, as they don’t take up much room. I love to eat mine with a little lemon zest and juice, and a drizzle of extra virgin olive oil.

They can be spread with or dipped into houmous, pesto or tapenade. The rosemary and olives remind me of sunny summer days – the perfect flavour combination.

Ingredients

140g chickpea flour
250ml water
2 tablespoons garlic-infused olive oil
1 sprig of fresh rosemary leaves, picked
sea salt and freshly ground black pepper
25g pitted green olives, finely sliced
olive oil

Method

Tip the chickpea flour into a bowl and gradually add the water, whisking all the time, until you have a smooth batter. (Alternatively, whizz the flour and water together in a blender or food processor.) Cover and let the batter sit at room temperature for an hour or two, if you have time.
Preheat the oven to 190°C/170°C fan/gas 5 and grease a 20cm ovenproof frying pan or pizza pan with a little olive oil. (If you don’t have an ovenproof frying pan, use a 20cm solid-bottomed round cake tin.)
When you are ready to cook, stir the garlic- infused oil and rosemary leaves into the batter and season well. Pour the batter into the greased pan.
Sprinkle the olives on top and bake for 20 to 25 minutes, until the flatbread has set and the sides have started to crisp.
Carefully remove from the pan and leave to cool, before cutting into triangles.

Makes 6 Triangles