There are so many different kinds of flatbread from cultures around the world. But this is my favorite version of all. It uses the gluten-free grain amaranth, which is rich in protein and micronutrients and also associated with many health benefits. If this is your first time using amaranth, I think you're about to become obsessed.
Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).
Ingredients
Ingredients
Flatbread
1 cup
amaranth flour
1 cup
tapioca flour
2 Tbsp
garlic powder
2 Tbsp
onion powder
2 Tbsp
finely chopped fresh rosemary
½ tsp
baking powder
1 cup
vegan plain yogurt (I use Kite Hill brand)
Toppings
½ cup
roughly chopped fresh rosemary
Instructions
Instructions
1. Add the amaranth flour, tapioca flour, garlic powder, onion powder, rosemary, and baking powder to a large bowl and stir to combine. Make a well in the middle.
2. Add the yogurt to the well and stir to combine until a dough forms. Divide the dough into 4 equal pieces.
3. Place 1 tablespoon of the rosemary topping in a medium sauté pan over medium heat and place one of the pieces of dough on top of it. Using the back of a wet spoon, flatten the dough as much as possible into a pancake-sized flatbread.
4. Cook the flatbread until you see the edges turning a light golden brown, about 7 minutes. While the flatbread is cooking in the sauté pan, sprinkle another tablespoon of the rosemary on top and then flip it over with a spatula. Cook until the middle is cooked through, about 4 or 5 minutes.
5. Repeat these steps with the other three pieces of dough. While you use the remaining dough, you can transfer the finished flatbreads to an oven-safe plate and keep them in a warm oven (about 200ºF).
6. Serve immediately with your favorite spread, soup, or salad.
