This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. 🙂 I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain!

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Source: whfoods.org)

There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. 🙂 Plus, only 2 ingredients are required! See my video and recipe for my chickpea flour wrap below.

Chickpea Flour Wrap 2016-03-16 12:33:40 Yields 2 This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make! Write a review Save Recipe Print Ingredients 1 cup chickpea flour 1 cup water Oil, for pan frying. optional seasoning 1/2 tsp salt 1/2 tsp cumin 1/2 tsp paprika 1/4 cup chopped cilantro and whatever else you think will be yummy! Instructions Pour a couple of tbsp of oil into a small bowl and set aside. Heat a large non-stick large frying pan over medium heat. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well. Add a few drops of oil into the pan and coat the pan. Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan. Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it as thin as a crepe. Wait a couple of minutes and then flip over. (Each side should start to turn brown with brown spots). Cook for another couple of minutes on that side and then serve. Can be eaten hot or cold. Notes If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip. HappyGut http://www.happygut.ca/