This makes a kind of “chapati” type of bread. Crispy on the outside and chewy on the inside. Perfect for slurping up baba ghanoush or hummus!
Prep Time
5 minutes
Cooking Time
20 Minutes
Yields
1 large or 2 small flatbreads
Ingredients
- 1 cup Quinoa, (Unrinsed – you do not want to rinse the quinoa because it will throw off your quinoa:water ratio.
- 1 1/2 cup Hot Water
- 1/2 – 1 teaspoon Sea Salt
Optional additions
- 1-2 cloves garlic
- Rosemary
- Other spices
Directions
- Preheat the oven to 400°F.
- Line a cookie sheet with parchment paper, set aside. (optional – you can use a dab of avocado oil on the parchment paper if you like. I use it without oil and I don’t have any problems with it sticking.)
- In a bowl, combine quinoa and hot water. Let sit for 15 minutes. Do not drain.
- In a blender, combine the soaked quinoa, soaking water, and salt. (Peeled, whole garlic and/or any other spices can be put in now too.)
- Blend until a smooth batter is formed. (This is important – you want it to be smooth, smooth, smooth.)
- Pour batter onto your parchment paper. Spread your batter as thin as you can, about 1/8″ – 1/4 ” thick.
- Bake for 15 minutes. Check it. You don’t want to burn it! If it hasn’t gotten golden on top, bake for another 5 minutes. Bake it until it is the desired crispiness.
- Remove and let it sit for 5 minutes.
Notes
If you’re not going to eat it right away and you want to use it for pizza, I would only bake it for about 5 additional minutes before storing it and then put your toppings on when you plan to eat it.)
After it’s cooled, you could put it back in the oven (right on the grill, no pan this time) and toast it for another 5 minutes or so to make it very crispy. I like it the way it is, but some people like it crispier.
You can eat this right away or store the cooked crust in an air-tight container in the refrigerator for up to 1 week. If it’s stored, it becomes less crispy and more chewy. You can re-heat in a 375 F oven OR on toast until the crust is crispy.
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