The beauty of this flatbread recipe is that all you need is a flat sandwich maker (see pic #2 below) and about 2 minutes of time spare and you will have a fresh, tasty, bendable (rare yet highly sought after in the Coeliac world!) flatbread that you can totally customise to suit your (or your kids) tastes.
I usually just throw these ingredients in a bowl and go by eye, but today I measured them out (roughly) to give you at least a guide for the basic recipe which then is only limited by your imagination to where you can take it!
You can either leave the mixture plain and add different toppings, or you can add flavours into the mixture - sort of a bubble and squeak idea I guess. I've put a few ideas below the recipe but once you get started I'm sure you'll come up with many more!
And to all of you working in an office, if you have a sandwich press in the kitchen you could make these at lunch time without hogging the appliance any more than someone toasting a sandwich would do. Just take the dry ingredients in a plastic container with a tight fitting lid and when its time for lunch, add the milk and shake it, then just pour onto the hot press! How easy is that?!!! And for us Coeliacs, because the sandwich press is just two flat hotplates, they can be cleaned easily and thoroughly without worrying about crumbs in places you cant get to so just wipe it down before pouring your batter on it.
My kids love them as a break from sandwiches (well, actually they don't really like sandwiches so I find myself making these often!) and it is a great way to get some veggies in at lunchtime!!
Oh, and its egg free for anyone who cant tolerate eggs (or vegans too - just use whatever milk and cheese you like to make it dairy free)
OK, so here is the recipe:
Easy peasy sandwich press flatbread
Ingredients3/4c SR gluten free flour
1-2tbs puffed amaranth
1tsp chia seeds
1tsp olive oil
Grated cheese (to your taste)
- Turn on sandwich press and make sure it is clean. No need to grease.
- Place dry ingredients in a bowl. Add oil and grated cheese and stir through.
- Add milk and quickly whisk with a fork to avoid too many lumps in the mixture. It should resemble a thick pancake batter. If using gluten free flour, it will seem runny when you first mix it but will soon thicken up as the chia seeds and flour absorb the liquid.
- Pour the mixture into the center of the bottom hotplate. Gently place the top hotplate on top, slowly letting go so the mixture doesnt ooze over the edges. Allow to cook for about 2 minutes or until browned (see below).
- Turn off sandwich press, remove flatbread by lifting up (carefully) and placing on serving plate.
- Top with any additional ingredients (see below for pic and ideas) and EAT!!
- Add any leftover cooked vegies. Mash through some cooked pumpkin, peas, zucchini - whatever is in the fridge.
- Instead of puffed amaranth you could use puffed quinoa, cooked quinoa, cooked rice, LSA mix, or anything else grainy that takes your fancy!
- Top with shredded chicken, avocado, bean sprouts and freshly ground pepper.
- Stir through the mix some fresh dill, omit the grated cheese and top with ricotta cheese and smoked salmon.
- Make a sweet flatbread by omitting the cheese and olive oil and adding a plain flavoured oil (ie- canola), grated apple, cinnamon and either a tbs honey/maple syrup or brown sugar. Can then top with ricotta and sultanas. This would make a great brekky idea!
- The flatbread could be used as a quick pizza base! Stir some basil and oregano through the mix, then top with your favourite pizza toppings. Bake in oven until toppings are cooked through.
|My topping of choice today - baby spinach leaves, sliced roma tomatoes and a tin of tuna, drained. Sprinkled with sumac.|
|See how easy it bends!!!!|