Mix the amaranth flour and maize flour with the salt. Blend in olive oil and 1 large cup of hot water little by little. Form the dough into a roll and after cooling, cut into finger thick slices. Roll out into thin chapattis and bake on both sides until golden brown in a pre-heated unoiled pan.
Tip: fill with a mixed salad of beans and lentils and/or spread with hummus. Serve warm.
- 1 cup organic amaranth flour gluten free
- 1 cup organic maize flour gluten free
- 2 tbsp. organic fairtrade olive oil