It's been a busy week. Cooking and baking is a way for me to relax and get centered when my schedule gets too hectic. It slows me down and grounds me to what's truly important: my family. I know that if I cook Indian food, it will put a smile on their faces. Over the years, we have savored many dishes inspired by this flavorful cuisine.
Usha of Veg Inspirations has a recipe for an Indian flat-bread called Besan Roti on her wonderful blog. The breads are especially delicious and pair up perfectly with the many vegetable stews that Indian cooks make. Flatbread, especially, can be adapted successfully for the gluten free kitchen.
I had no problem altering Usha's recipe to make it gluten free. I suspect that her final product was more malleable than mine because it contained gluten. My Indian Chickpea Flatbread was more like a soft cracker bread. I also changed the spices a little because I love cumin seeds so much. The result was a wonderfully flavored flat bread, easy to make and hard to resist. It goes really well with a goat cream cheese, or tomato salad and of course your favorite dhal (Indian lentil stew). This was a definite winner with all my kids.
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|Indian Chickpea Flatbread|
1/2 cup tapioca Starch
1/2 cup millet flour
1 cup chickpea flour
1/4 tsp xantham gum
1/4 tsp ajwain seeds (optional)
1/2 tsp cumin seeds
1/2 tsp sea salt
1 tsp vegetable oil
1/2 cup cold water
1/4 cup chopped cilantro