Besan Flatbread
Prep time
Cook time
Total time
This is a great alternative to naan bread and much healthier too!
Recipe type: Mains
  • ½ cup besan flour (chickpea flour)
  • 1 tbsp coconut oil (to cook)
  • Himalayan sea salt
  • Pinch ground cumin
  • Water as needed
  1. Add the besan flour, generous amount of salt and the cumin to a small bowl. Add a few tablespoons of water at a time, mixing until combined. The trick is to make a thick paste first so you don't have any lumps. Then add more water until you reach a thin, watery consistency (like milk).
  2. In a small pancake pan, add the coconut oil over a medium to high heat. Once hot, pour the besan mixture into the pan, swirl around to ensure it covers. It should be about ½ cm thick. (My pan is the perfect size for this mixture, so if yours is thinner or thicker, you will need to adjust the cooking time).
  3. Cook for a few minutes until the top has set (like a pancake) and the bottom is browned. Flip and cook the other size. Don't worry if it burns a little, you want to make sure it's nice and crispy.
  4. Serve immediately (they go soft otherwise, which is good for wrapping food up though).
Recipe by The Whole Food Guide at