(Yields: 6 flatbreads, Serving: 2, Prep time: 30 mins, Cook time: 50 mins)
- 1/2 cup spelt flour
- 1/2 cup & 1 tablespoon whole wheat flour
- 1/4 cup brown rice flour
- 1/2 cup almond milk
- 1/2 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- 1 tablespoon extra light olive oil (for dough)
- 1/4 teaspoon ground cumin
- 1 teaspoon extra light olive oil (for sauteing each flatbread)
In a bowl, combine the spelt flour, whole wheat flour, brown rice flour, almond milk, salt, garlic powder, baking powder, coriander, olive oil and cumin.
Use a spoon to mix well.
Knead the dough into a ball with your hands.
Wrap it up in foil or wrap and put it in the fridge for about 45 minutes to an hour.
Take the dough out, split it into equal pieces.
Roll the small piece into a dough and flatten it with a rolling pin.
Add 1 teaspoon of extra light olive oil (for each flatbread) into a frying pan and put the flatbread in. Let the oil cover the surface, and immediately flip it over so the oil can cover the other side.
Fry it in medium high for about 6-8 minutes, flipping back and forward until parts of the surface is golden brown.