[Closed] Gram flour flatbreads

I add an egg, makes them fluffier

I don't need them to be like any other food, I make them and eat them, usually with bacon and egg.

In something of a thread hijack, does anyone know where to actually buy gram flour? Local Sainsburys seem not to have it.

My co-op sell it where the Thai and Mexican stuff lives, bottom shelf, on the right.

alejandro, either an asian grocery shop or most larger supermarkets (it won't be with the 'normal' flours though, it'll be in the aisle with all the indian foods- if they don't have one of those, then it'll be unlikely they'll sell gram flour).

molgrips- fajitas, eh? why not get some masa harina and make corn tortillas then? or is this part of the idave diet thing or something and those are forbidden carbs?!

I feel your pain- my do-nuts always turn out like fa...

They're supposed to be like pancakes? Not sure what's wrong with yours, if anything. Perhaps mine were wrong.

Mine were made from a very liquidy batter, like pancake mix (home made, not that bottle crap). Pour into the pan, and then fry each side. Texture was quite floury, and dense. Like a tortilla wrap, but stiffer, and broke/cracked more easily. If you want it more like a nan/chapatti, then I guess you need to thicken the batter to make it hold together better. Adding an egg will help it all bind together, and reduce the amount of water.

Yep, IMO they work pretty well as pancakes too. You just need to figure out the size; small = ideal for things like crispy duck/chicken with hoi sin etc; large = better for everyday wraps.

Consistency = 100g gram flour + 110-120ml water

FTR I cook them in an omelette pan with the lid on- maybe 3-4 mins in total (inc flipping).

Baked ours in the oven with baking powder, came out like cake!

Are you using arrowroot, I make large chapatis rather than flatbreads though, add water a little at a time, mine also smoke the house out. No pics I'm afraid.

molgrips - i don't know what else you're expecting to produce other than pancakes by flattening a small amount of batter on to a hot pan. if you're hoping to make bread of some sort, it's not going to happen.

alejandro - i get mine from the health foods counter at the local indoor market. none of my local supermarkets sell it.

Got my gram flour from Morrisons. I also add some dried crispy onions to the batter mix just before I put it in the pan.

Grips.

I'm surprized you haven't posted pics of your efforts.

It would much easier then to confirm your results as fine or fail.
😉

I did my first flatbread bacon sarny yesterday morning, and yumalicious it was.

Included in my sarny was some thinly cut, fried onion.

I put the thinly cut onion on a low-ish heat and allow them to fry in olive oil until they go really soft, in goes the bacon too and job's a goodun.
I also add a few splashes of white balsamic vinegar and some fresh ground black pepper.

🙂

Waitrose sell Doves Farm gram flour £1.86 for 1kg, It's kept where the rest of the other flours are.

stopping the 'kin things sticking to the pan, that's the great mystery to me.

seems like a lottery, some do, some don't.

👿

It's not that I need them to be like something else, they just need to function well as wraps - that is, hold together enough to keep the contents in place.

I did manage to use baking powder and an egg to make it into a thick bready cake, like bannock, but it wasn't very tasty. Really needed sugar 🙂

I can't make corn tortillas btw because corn is out.

We got our gram flour from the local supermarket, they actually had it in two different isles - one was a small own-brand bag, the other was a mahoosive 2kg bag. We've got loads of people at work addicted to them as well.

Try adding xanthan gum you can get it from the free from sections in supermarkets. It helps to bind the mixture together so makes them a lot less crumbly.

The egg helped just enough to make functional fajitas. Weren't that nice though 🙁

Will try some of the above mentioned seeds and spices etc.