Flatbreads! Easy to please a crowd but quick enough to have a quiet night in. With this recipe, you can prepare several flatbreads ahead of time.
The best part is that they’re easily customizable like a pizza, you can have a different one every time!
The featured ingredient this time is amaranth flour! It provides a number of nutritional benefits such as a good source of Vitamin C, protein, and micronutrients like iron and phosphorus. It also contains the essential amino acid lysine, which many vegetables and grains lack.
- 1/2 cup amaranth flour (or bean or rice flour)
- 1/2 cup tapioca flour
- 2 1/2 tsp arrowroot powder
- 2 tsp neutral, cold-pressed oil of your choice
- 1/2 cup water
- 2/3 cups extra flour for kneading
- Sift the two flours along with the arrowroot powder.
- Separately, mix the oil and water.
- Add the liquid ingredients to the flour mixture.
- First the dough with a fork, breaking up clumps, and then your hands.
- Knead the dough and roll into a ball.
- Divide the ball into 8 portions.
- Roll each of these portions into a ball, then pat flat.
- Lightly flour each portion.
- With a rolling pin. roll each between 2 sheets of wax paper.
- Even out the rolling by turning frequently, and occasionally sprinkle flour directly to the dough to avoid sticking (each portion should be 1/8 in. thick and rounded or whatever shape you desire)
- Preheat the oven to 400F.
- Heat a frying pan on medium high, then lightly oil.
- Add a flatbread to the pan and heat for 15-20 seconds on both sides.
- Immediately put the bread in oven for 3 minutes.
- Turn the bread over and heat 1 1/2 – 2 more minutes.
- The bread will puff up a bit, but not too much since there is no yeast.
- Lightly oil the pan again, and repeat for each flatbread.
- Let flatbreads cool before storing.
- Or add your favorite sauces and toppings and toss back in the oven!
- Makes 8 flatbreads
GFCF, SF, EF, DF
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free