Chickpea Rice Pan Bread

3/4 cup chickpea flour (besan)
1/4 cup brown or red rice flour
1/2 teaspoon salt
1 teaspoon baking powder

1/2 tablespoon lemon juice
1/2 tablespoon olive oil
1/2 to 3/4 cup water

Serves 6
In a bowl, mix the flours with baking powder and salt. In another bowl, mix lemon juice and olive oil. Add to the flour mixture, then slowly incorporate the water, little by little. The mixture should have the consistency of a very thick batter, rather than a dough.

Transfer the batter to a medium sized non-stickpan, spreading it like a 1 inch thick disc and flatten it as even as possible. Over medium heat, cook the bread for 3-5 minutes or until cooked and lightly browned on the bottom side, Flip over and cook for another couple of minutes. The pan bread should rise a little in the cooking process. Cut in wedges. Serve warm or as fresh as possible.

© Anja's Food 4 Thought. Recipe from