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Ingredients
(Makes approx 10)
500g besan flour (chickpea flour)
2 tsp salt
2 tsp sugar
2 tsp freeze dried yeast
250ml warm water
2 tsp olive oil
Extra besan flour, for dusting bench
5 mint leaves, finely shredded
Splash olive oil
Method
Combine the flour, salt, yeast and sugar in a large bowl.
Pour in the water and oil then knead until smooth.
Cover with cling wrap and leave to prove for around 1 hour.
Cut the dough into 5 cm balls. Dust bench with some besan flour. Sprinkle balls with a pinch of mint and roll flat.
Splash oil into pan on a moderate heat and fry flatbread on both sides until slightly risen.
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