Farari Flatbreads
If you’re looking for wholesome, gluten-free flatbreads to enjoy with curry, to mop up soups, dip into hummus, or to serve with lamb or falafel, then this recipe is for you. It is free from all the key 14 allergens, making it a winner when feeding a gang with different dietary needs.
Farari is a gluten-free flour blend, made from finely milled millet, amaranth and water chestnut. It was first developed for Hindu fasting days, which involve avoiding cereals, grains, beans, onions, and garlic. On these fasting days, the ingredients in the Farari flour are permitted. These ingredients are all naturally gluten and grain-free, as well as nutrient-dense with good levels of protein.
It’s a fantastic flour to use for making these easy flatbreads, which pair perfectly with my Chickpea Halloumi Curry recipe.
Several members of our team who follow a gluten-free diet noted that the texture is very close to that of wheat-based flatbreads. We all agreed that the taste was great and quite unlike anything found in the dreaded ‘free from’ aisle.
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Farari Flatbreads
Ingredients
- 200 g Farari Flour
- 1 tsp Cumin (ground)
- 0.5 tsp Sea Salt (flaky)
- 8 tbsp Water (warm)
- 2 tbsp Olive Oil
Instructions
- Put the farari flour, ground cumin and salt into a mixing bowl and mix well. Add the water 1 tbsp at a time and use a dinner knife to mix. Add the oil and mix again with the dinner knife. Then go in with your hands to bring the dough together. Aim to create a smooth, soft dough – If it is a too dry add a little more water, or if it is too wet, add a little more flour.
- Divide the dough equally into 6 portions. Use a rolling pin to roll the portions into rough circles, approximately 3mm thick.
- Heat a large frying pan on a medium heat and pour in a little drizzle of oil.
- Cook each flatbread for 2-3 minutes on each side.
- Wrap the cooked flatbreads in a clean tea towel to keep warm whilst you cook the rest, then serve.
Notes
- Purchase Farari flour online or from your local Asian supermarket. I used the brand Fudco for this recipe.
- Water chestnuts are not nuts, nor are they legumes. They are aquatic vegetable tubers or roots and are safe for most people with nut allergies to consume.
- These flatbreads are best eaten on the day that they are made. Any leftovers can be kept in an air-tight container for a day or two. They might need to be warmed before serving to refresh their texture.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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