Simple Flatbread

5 Dec

bread

This simple flatbread is ready to eat, from start to finish, in 35 minutes.  It’s delectable by itself (which is saying a lot as I’m extremely picky with my gluten-free bread!), dipped in soup (such as my Creamy Potato Kale Soup), or as the base for a pizza (try my easy BBQ Tofu Pizza with Ranch Dressing).bread profile

Ingredients:

  • 1 1/2 Cups gluten-free flour
  • 3/4 Cup water
  • 2 teaspoons ground chia seeds
  • 2 Tablespoons ground chia seeds (or ground flax seed) whisked with 6 Tablespoons warm water
  • 1 teaspoon salt
  • 2 Tablespoons organic extra virgin olive oil
  • Extra flour to sprinkle work surface
  • Optional: 1 teaspoon organic garlic powder

Directions:

  1. Preheat your oven to 350 degree (if you have a pizza stone, pop your stone in to heat up).  In a small bowl, whisk the 2 Tablespoons ground chia seeds & 6 Tablespoons of warm water.  Set aside for about 5 minutes, until the mixture becomes a gooey egg-like consistency.

    P1050354

  2. In a separate large bowl, combine your dry ingredients and whisk to combine.  Once your chia seed mix is ready, mix in with your dry ingredients and 3/4 Cup water & mix well! (The consistency is more like a batter than a dough ball!)
  3. Sprinkle your pizza stone / baking sheet with extra flour & pour your batter onto your surface.  Wet your hands (to make sure the dough doesn’t stick) and work the dough until it is about 1/2 inch thick. Drizzle your extra virgin olive oil on top of your bread.dough Pop in the oven for about 15 minutes, or when the top starts to harden.  Flip your bread over and bake on the remaining side for about another 10-15 minutes.

    bread baked

  4. Serve and enjoy eating whole!

    bread profile 2

8 Responses to “Simple Flatbread”

  1. Mo Minahan December 6, 2012 at 11:21 pm #

    Hi Elisa! I just made your flatbread and it came out super yummy. I had a question though… the ground chia seeds.. are you measuring them before they’re ground or after? Thanks!

    • eatingwhole December 7, 2012 at 6:57 am #

      Hello! All measurements are for ground chia seeds, as written! 🙂

  2. coeh February 17, 2015 at 4:50 pm #

    holy moly! you just revolutionized our lunch. we are nomadic and live in a motorhome, so i only have a toaster oven to cook in (fits a 10 x 10 baking tray). so i just split the batter into 2 batches, and made each one a square that i then cut into 4 to use in place of buns for our veggie burgers. they were great! i am thinking it would be nice to increase the recipe amount so i could make several “slices” of this bread to use over several days or weeks. have you ever tried freezing it for storage?

Trackbacks/Pingbacks

  1. Creamy Potato Kale Soup « - December 5, 2012

    […] soup is ready, spoon your kale into the center of your bowl.  I paired my soup with my scrumptious flatbread, and for protein baked tofu with Old Bay […]

  2. Creamy Red Lentil Soup « - December 19, 2012

    […] soup I love nothing more than dipping fresh, hot out-of-the-oven bread! I paired this soup with my flat bread, topped with fresh organic rosemary and lemon organic extra virgin olive […]

  3. Zesty Black Bean Soup « - February 4, 2013

    […] evening, I paired this soup with my quick & delicious flatbread, roasted squash, and a nice big organic romaine salad with my lemon-tahini dressing for a […]

  4. Zesty Lemon & Rosemary White Bean Dip Pizza « Eating Whole - February 19, 2013

    […] batch of my flat bread for the pizza […]

  5. Simply Lasagna | Eating Whole - July 9, 2013

    […] Cover your baking dish and bake per the instructions on your lasagna noodle box.  Let cool before serving! I don’t know about you, but I love bread with my lasagna, so I whipped up a quick batch of my Simple Flatbread.  […]

Questions? Comments? :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: