Method

This delicious gluten-free flatbread can also be served as a snack with drinks, or to form part of a mezze or antipasto platter.

Combine the flour, salt, cumin, garlic and rosemary in a bowl. Whisk in the oil and water to make a smooth batter. Cover and leave at room temperature for 1 hour.

Preheat the oven to its highest temperature. Put 2 Tbsp of olive oil in a 30cm ovenproof sauté pan or a fixed base, non-stick metal cake tin and place in the hot oven for 5 minutes. Pour in the batter and tilt the pan to spread evenly.

Bake for 20 minutes until golden and firm and very dark around the edges. Lift out of the pan and place on a board. Brush with olive oil and sprinkle with salt and dukkah. Cut into wedges and serve hot.