Makes one flatbread, about 10 x 5 inches
– 2 cups of chickpea flour
– 2 cups of filtered water
– 1/2 a cup of fresh basil leaves
– a dozen sun-dried tomatoes
– 1 lemon
– 2 tablespoons of dried mixed herbs, (I use mix herbs de provence, oregano and thyme)
– salt and pepper
Pre-heat the oven to 190C. Then juice the lemon and place it’s juice with all of the other ingredients – except for the sun-dried tomatoes – into a food processor. Blend until smooth.
Chop the sun-dried tomatoes into bite-sized chunks and stir them into the mixture.
Pour the mixture into a baking tray either lined with baking paper or olive oil and bake for 25-30 minutes until the top is set and you can stick a knife through and pull it out clean.
Then serve and enjoy!