Before you read on, I have a confession to make… I ate it before remembering to take a photograph! Ah well, I’ll just have to make another one tomorrow!
150g gluten free flour blend
1/2 tsp of any of the following (or a combination of your choice) of:
black onion seeds
Preheat the grill to hot.
Add water gradually to the flour in a bowl and mix until the mixture is the creamed consistency.
Lightly brush oil on a baking tray/grill pan with the olive oil.
Spoon the mixture roughly on to the tray, then drizzle oil over the top.
Oil your hands, flatten the mixture out into a rough rectangle, as thin as you can get it.
Sprinkle sea salt over the top, put under the grill, watch as the dough starts to bubble and char, remove and turn over.
N.B. The dough lifts up at the edges after turning, and start to cook too quickly.
Before the dough is charring on the other side, take it out and scatter seeds/herbs over the flatbread, place back under the grill until it is lightly charred.
Serve cut into smaller rectangles, scatter with herb/s of choice: oregano, thyme, coriander, parsley or basil.
Serve with soup or dips.
Use as a pizza base, add the tomato sauce, toppings grill on hot.
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