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Flatbread is very common to the Mediterranean region and come in all shapes, sizes, and yes, even ingredients.
Methods of cooking flatbreads vary widely too — some are baked in extremely hot brick ovens, others are fried on  
metal griddles.

Once you have chosen the fresh, warm flatbread that you want to enjoy, you can have a lot of tastebud fun deciding what other fresh ingredients will be to add to your flatbread.

Flatbreads like this recipe are so nourishing  for your body and a great place to start creating a really healthy and satisfying meal. The Besan flour is an excellent Gluten Free source of protein — ideal for vegetarians, vegans and those with diabetes. It is also very high in iron and absorbable calcium.

Images of thinly sliced Roma tomatoes, crumbled feta cheese, chopped salad greens, rings of Spanish onion, fresh garlic and extra virgin olive oil are easily conjured to top your flatbread and make it a satisfying meal. Serve with a plate of salted grilled fish.

Yum! There are many mouth-watering options to explore in the world of Mediterranean flatbread.

Ingredients:

200 g Besan flour
20 ml water
10 ml Apricot Kernel Oil
tsp baking powder
1/2 tsp sea salt
1/2 ground black pepper
1 tsp fresh or dried parsley herb

Method:

Sift the Beasan (chick pea) flour into a large mixing bowl. Add the salt, pepper and baking powder. Gradually pour in the water, whisking well to deal with lumps.

Slowly stir in half of the Apricot Kernel Oil. Mix until dough has formed. Add parsley and stir in well.
Cover, and save overnight.

Preheat oven to 230ºC. Heat a pizza dish or similiar, brush with Apricot Kernel Oil and pour in batter.

Spread out thinly, and bake for 10 minutes only. Remove from oven, brush Apricot Kernel Oil on top and place back in oven for 2 mins only.

Slice and serve with your choice of topping. Enjoy!