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|Lentil, garbanzo bean flour flatbread
Lentil, garbanzo bean flour flatbread
(makes 8-10 flatbread)
- 1 1/2 cups gluten-free flour mix (I use a mix of quinoa flour, garbanzo bean flour and arrowroot starch)
- 1/2 cup lentil flour made by grinding up lentil beans in a coffee mill
- 3/4 cup garbanzo bean flour
- 1 tsp. baking powder
- 2 cups grated carrots
- 1/2 cup grated Daikon radish
- 1/2 cup chopped cilantro leaves
- 2 T. ground flax
- 1/2 tsp. sea salt
- Optional: chopped garlic
- Spices: 1/2 tsp. each turmeric, ginger, garam masala
- oil for cooking the flatbread
- Mix all ingredients together to form a somewhat sticky dough. You may or may not need any water because of the veggies used in the flatbread. However, if you do need some water, add a little warm water at a time until dough forms a big ball. Recipe-making is not a perfect science, so if the dough is too sticky, add more flour.
- Oil and warm a cast-iron skillet on the stove.
- Moisten your hands with water. Grab a fistful of dough for each flatbread. Keep your hands moist and flatten the dough ball into a flatbread which will be on the thicker side. Place it on the hot skillet and flatten a bit more with an oiled spatula.
- Cook at medium heat until you start seeing light brown spots on the bottom side. Flip the bread over and cook the other side until light brown spots are seen.
- Stack the flatbread and cover them tightly with foil to keep them warm and soft.
- Freeze any extras.