for 4 people

Mixture

200 g	chickpea flour
2 cm	ginger, finely grated
1	red chilli, deseeded, finely chopped
1 ½ tsp	baking powder
¼ tsp	turmeric
1 tsp	salt
2 dl	water
1 tbsp	lemon juice
1 tbsp	olive oil
	water, boiling

Mustard seeds

½ tbsp	olive oil
2 tbsp	yellow mustard seeds
2 tbsp	white balsamic vinegar
2 pinch	sugar

To serve

100 g	crème fraîche
40 g	preserved jalapeño peppers in slices, drained, sliced

How it's done

Mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the water, lemon juice and oil, mix well. Transfer the mixture to the prepared springform pan, cover with aluminium foil. Place the springform pan on a cloth in a baking dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the springform pan.

To cook in a bain-marie

Approx. 1 hr. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, take the springform pan out of the baking dish, remove the foil. Remove the tin frame, slide the flatbread onto a plate.

Mustard seeds

Heat the oil in a frying pan. Add the mustard seeds, toast for approx. 2 mins. Reduce the heat. Add the balsamic and sugar, simmer for approx. 2 mins.

To serve

Top the flatbread with the crème fraîche, jalapeños and mustard seeds, serve warm.

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