Spiced Chickpea Flour Flatbreads with Tomato-Ginger Relish

Ingredients

• 1.5 cups cup chickpea flour
• 1.25 cups cup water
• 4 scallions, thinly sliced
• 1 tsp tsp ground cumin
• 1/2 tsp tsp ground turmeric
• 1 green chili, finely chopped
• 1/4 cup cup fresh cilantro, chopped
• 4 tbsp tbsp avocado oil
• 3/4 tsp tsp salt
• 2 cups cup cherry tomatoes
• 1 tbsp tbsp fresh ginger, grated
• 2 tbsp tbsp lime juice
• 1/4 tsp tsp black pepper

Instructions

1. 1

   Whisk the chickpea flour, water, salt, cumin, and turmeric into a smooth, thin batter with no lumps. Stir in the scallions, green chili, and cilantro, then rest the batter 10 minutes so the flour hydrates.

2. 2

   While it rests, make the relish: heat 1 tablespoon avocado oil in a skillet over high heat and add the cherry tomatoes whole. Let them blister and burst, shaking the pan, 5-6 minutes.

3. 3

   Crush the burst tomatoes lightly with a spoon, stir in the ginger, lime juice, black pepper, and a pinch of salt, and set aside.

4. 4

   Heat a cast-iron or nonstick skillet over medium-high heat and film it with 1/2 tablespoon avocado oil.

5. 5

   Pour in a ladle of batter and tilt or spread it into a thin 6-inch round, like a crepe. Cook 2-3 minutes until the edges crisp and lift and the surface loses its wet sheen.

6. 6

   Drizzle a little oil over the top, flip, and cook 1-2 minutes more until spotted and crisp. Repeat with the remaining batter, adding oil to the pan each time.

7. 7

   Stack the flatbreads on a board, spoon the warm tomato-ginger relish over or alongside, and serve immediately while the edges are still crackly.