Gram flour tortilla chips are so simple to make. Make a gram flour wrap then toast it in the oven, just as you would a real tortilla! A game changing recipe.
I’m not sure exactly what led me to come up with this idea, but I’d consider it to be a real game changer.
It started with chickpea wraps. I’ve been making them a lot recently and have been trying to fit them into cooking lessons where I can. They’ve been mostly masquerading as cheats dosas or wraps for hummus and other things, whereas at home I’ve been rather partial to simply topping them with a good old egg and some veg for breakfast.
One day last month I was thinking about soft tortilla wraps (yep…) being the precursor to crispy tortilla chips (whether corn or wheat) and it struck me that a similar process might just work with my handy chickpea wraps. I was also simultaneously thinking about a culinary use for za’atar for a class on herbs and spices on the Natural Chef course at CNM. I’ve used za’atar before on pitta bread, but my fairly complex and brilliant gluten free flatbread recipe takes far too long to rest and cook for a short time slot. Maybe za’atar could be the topping for my cheat tortilla / now cheat pitta chips? It could just work?
I excitedly headed into the kitchen to try it out. patiently made my wrap on the stove in my (was my Mums) perfect pancake pan, slid it onto a baking tray, brushed it with olive oil and sprinkled it with my cheats za’atar (a simple mix of dried thyme, sumac and cumin seeds) and popped back into the oven at 180. After 10 minutes it was drying out nicely and after 15 minutes it was perfectly crisp. Sliced into triangles it made the perfect addition to a mezze lunch. Bingo.
If you don’t want to be a za’atar cheat use the real thing. You can buy it in a good deli or take a risk and make your own.
- 65g or ⅓ cup packed gram flour (see note)
- 85mls water
- pinch salt
- olive oil to fry, and extra for drizzling
- ½ tsp sumac
- ½ tsp dried thyme
- ½ tsp cumin seeds
- First make up your wrap batter: Whisk together your flour with water and a pinch of salt. Cover and leave sit at room temperature for at least 1 hour, or ideally overnight.
- Pre-heat oven to 180C.
- Grab a 20cm / 9" pan and warm a tsp of olive oil in the pan on a medium heat, swirling it round to make sure it is covering all of the pan. Pour in the batter whilst holding the pan off the heat and swirl it round so that it is evenly spread in a circle across the pan. Return to the heat and cook for 2-3 minutes, or until the bottom starts to colour, there is no raw mixture on the top and bubbles have started to appear. Using a spatula ease the edges and bottom of the wrap away from the pan, then flip over - the wrap should be fairly sturdy, if not, you are flipping too soon.
- Cook until browned on the underside, approx 2 mins. When done slide off on to a lined baking sheet, brush with a tsp of olive oil and sprinkle with the dried thyme, cumin and sumac and cook in the oven for 15 minutes till crispy.
- Allow to cool for a few minutes before slicing up into quarters. Will keep in an airtight container for a few days but will soften over time.
I think that the sumac really makes this dish. Its got such an interesting tart flavour. Perhaps you have some and are not sure what else to do with it? Here are some ideas!
- Autumn Vegetable and Red Quinoa Salad with Za’atar dressing from my archive
- Spinach Pastries from My little Sunny Kitchen
- Za’atar & Sumac Crusted Roast Leg of Lamb from Kavey Eats
- Watermelon and Feta Salad with quick Sumac Yoghurt Flatbreads &
- Sumac Roasted Peppers with Kasha Buckwheat Salad from Veggie Desserts
- Garden Tomato Salad with Olives Greek Basil and Sumac from Family, Friends, Food
- One-Pot Sweet Potato, Cauliflower and Chickpeas Shawarma from Food to Glow