Chickpea Crepe

1/2 cup chickpea flour
1/2 cup water (or coconut milk)
1 teaspoon olive oil (very important)
1 tablespoon rice flour, optional
1/2 teaspoon curry powder, optional
ajwan seeds, garlic, onion, chilli, coriander optional

Mix everything together. Can be stored in the fridge until ready to use.

Oil a cast iron skillet. Heat to medium (50% power).

Pour in batter and spread to a circle.

When the edges start to brown, drizzle oil or sprinkle water to release. Flip over and brown.

Serve with fresh tomato chutney (tomato, onion, coriander leaves) or potato masala.

The crispy version is good with Indian meals compared to the soft European socca.