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1 c chickpea/garbanzo/gram/besan flour
¼ c brown rice or millet flour
1 c water
1 small zucchini, finely grated
2 scallions, finely minced
1 t cumin seeds, toasted
fresh or dried finely chopped parsley or cilantro (optional)
oil or ghee for frying
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Finely mince scallions and grate zucchini. Set aside.
In a large bowl, mix flours. Stir briskly with whisk to introduce air and make fluffy.
Slowly add water to flour mixture while stirring until moistened. Add zucchini, scallions, and cumin seeds, and stir until well mixed.
Heat oil or ghee in medium frying pan or griddle over medium heat, until water sizzles on surface. Pour ¼ c batter into pan, spreading thinly over pan surface into a 7-8 inch circle.
Once surface has firmed, approximately 2-3 minutes, flip flatbread in pan and cook reverse side. Flatbread should be golden brown and cooked through.
Re-oil pan as needed and continue pan frying flatbread until batter is gone. If batter starts to thicken too much, add a little more water.
Serve warm as a side to soups, grain, or vegetable dishes, or use as a wrap for sandwiches.
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The choice of rice or millet flour mixed with the chickpea flour creates two very different flatbreads. Brown rice flour yields a crispier, lighter flatbread with a lighter flavor. Millet flour has a stronger flavor and yields a moister, bendier flatbread that works better for wrapping up ingredients.
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