Chickpea Flatbreads With Sea Arrowgrass Seeds and Yarrow

These aren't only delicious, but they're gluten free, vegan, vegetarian, quick to make and so versatile. 

Ingredients

1 cup chickpea flour 

1 cup water 

1 teaspoon tumeric

1 teaspoon nigella seeds

1 teaspoon sea arrowgrass seeds 

6/7 yarrow leaves 

1 teaspoon salt 

1 teaspoon black pepper or dried chilli flakes 

Olive oil 

1. Combine all ingredients apart from oil and yarrow with a whisk until batter is smooth.
2. Heat a little of the oil in a frying pan on medium heat as you would for pancakes.
3. Pour in your mixture one ladle full at a time (the mixture should be enough for 3 flatbreads), tilting the pan to spread the mixture
4. As soon as your batter has spread, lay the yarrow leaves on to the sticky batter. 
5. Cook the flatbread for 3-4 minutes, until they go brown on the underside.
6. Once the underside is cooked, flip the flatbread so that the side with the yarrow leaves is face down and cook for another 3-4 minutes further.
7. Remove from pan and repeat for the remaining mixture.
8. Serve with curry, as a wrap, on it's own dipped in raita or any other dip you fancy.