Chickpea Flour "Omelette"

Combining all ingredients except water at once makes this a recipe a cool breeze.

For best results fry "omelettes" in an iron or non-stick skillet.

These flatbreads resemble omelettes in color and texture (well, sort of). Try them with a spicy meat dish or stew and a vegetable and yogurt salad as above. Leftovers can be stored in the fridge for about a day and reheated gently - with just a drop of oil - in an iron skillet.

Combine in a large bowl: 1 small onion, grated; 1 t. tomato paste, about 2 T. minced cilantro, 1/2 t. ground cumin, 1 3/4 cups chickpea flour and salt to taste (you'll need at least 1/2 t. and likely more). If you'd like, season further with a pinch of cayenne pepper and a t. or two of minced chilies. Mix well and slowly add water to the bowl until you have a consistency roughly that of pancake batter.

Heat a frying pan (iron skillet) over a medium flame and when hot dot lightly with vegetable oil. Ladle a large spoonful of the batter into the pan and spread out with the back of the spoon to a 5" diameter.

After 2-3 minutes flip with a spatula and cook until both sides are golden brown. Keep warm in a very low oven while you finish preparing the other omelettes/flatbreads.