Zucchini Flower Flatbread

 

Ingredients

 

Serve 4

• 1 cup/150 g garbanzo bean/chick pea flour

• about 4 tbsp water

• 1/4 tsp salt

• 20 zucchini/courgette flowers, cleaned and coarsely chopped

• 1 small bunch chives, finely chopped

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Method:

1. Beat the garbanzo bean flour, water, and salt in a large bowl to make a thick batter.

2. Add the zucchini flowers and chives and mix well. Lightly oil an 8-inch (20-cm) frying pan and warm over medium heat.

3. Pour the batter into the pan and cook for 5-7 minutes, or until golden brown.

4. Turn carefully and cook the other side for 5 minutes, or until golden brown all over. Serve hot.