Step 1

If using dried chickpeas (150g), add these to the bowl first. Program 1 minute / Speed 9.

Step 2

Add plain flour (210g), salt (1 tsp) and xanthan gum (1 tsp) to the bowl. Mix Closed Lid / Turbo / 4 x 1 second blasts. Scrape down sides.

Step 3

Add water (210g), oil (25g) and egg (to the bowl. Mix Speed 5 / 20 seconds. Scrape down sides.

Step 4

Program 1 minute / Closed Lid / Kneading Function.

Step 5

Due to the sticky nature of the gluten free dough, it is best to roll out the dough (1 dessertspoon per wrap) between two pieces of lightly oiled baking paper. We cook ours on a flat grill toasted sandwich maker.