Would you take a look at those creases, those folds?? Not me… the flatbread photo! Oy! :) I am having so much fun making flatbreads. They have quickly become a staple in this house. I am not sure why, but creating these folds (as shown below) just tickles me ruby red. And this is coming from the get-out-the-ruler-it’s-cracker-making-time kind of gal. Meaning, I normally like precision, clean edges, and believe in do-overs when something doesn’t look just right. Perhaps I am relaxing in my prime age. Whatever this is, I am going to embrace it and have fun, well I always have fun.
If you enjoy the taste of rye, this recipe is going to make you yodel from the roof tops. Is there a correlation between rye and yodeling? Not sure, but there is now. Unfortunately rye has gluten, so I use caraway. Every time I make a recipe with caraway, I marvel at just how much I enjoy this spice but then again seem to forget about it hiding away there in the cabinet. I can sit for hours, it seems, just sniffing the caraway seed and dill jars. Those smells are just so heavenly to me.
I never knew this but caraway is a member of the parsley family. It is known to help calm upset stomachs and cure flatulence. And one other bit of trivia… caraway seeds are not actually seeds, but the small ripe fruit of the caraway plant. That is your educational session for the day. Class over. :)
Yields 24 (1/4 cup batter each) or 48 (2 Tbsp batter each)
- 1 1/2 cup flax seeds
- 2 Tbsp water
- 1 Tbsp cold-pressed olive
- 1/4 cup raw agave nectar or maple syrup
- 2 Tbsp fresh lemon juice
Hand mix in:
- Soak the flax seeds in 2 1/2 cups of water for 30+ minutes. It should be very thick.
- In the food processor fitted with the “S” blade, place the almond flour, coconut flour, dried dill, ground caraway, and salt. Pulse together until combined. Place the dry ingredients in a medium-sized bowl and set aside.
- In the same food processor place the flax seeds, water, olive oil, agave, and lemon juice. Process till everything is well incorporated. Pour into the bowl with the dry ingredients. Mix together.
- Add the almond pulp and with your hands, mix everything together really well.
- To create the flatbreads, use about 2 -4 Tbsp worth of dough. (depends on what size you want) Roll into a oval shape and place on the teflex sheet that comes with the dehydrator or on parchment paper. I do two at a time. Cover with another sheet and with a rolling pin, use even pressure to press them out to a flatbread shape. They should be fairly thin, no more that 1/4″ thick.
- See the photos below on how to transfer the flatbread from the teflex to your hand, to the mesh sheet.
- Leave the flatbreads plain or sprinkle extra sunflower seeds and basil. After sprinkling them on, with the palm of your hand, lightly press them into the dough.
- Sprinkle coarse sea salt on top before dehydrating.
- Dehydrate at 145 degrees for 1 hour then reduce to 115 (F) degrees for 6-10 hours or until dry.
- These should last several weeks in an airtight container. If they start to moisten a bit, return them to the dehydrator and dry until they firm back up.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
The photos below were taken with a different recipe batter, but I wanted to
show you how I gave the rumpled look to the flatbread.
This is optional but it is lot of fun.
Press the measured out batter between two pieces of wax paper.
Place your hand on the rolled out flatbread and flip it over so you can peel the wax
paper off, leaving the flatbread in your palm.
Cup your palm, this will cause ripples in the batter.
Holding that formation with your hand, turn your hand over and drop the flatbread
onto the mesh sheet that comes with the dehydrator. Leaving the folds in the batter.
Play around, add more bumps and bubbles. It gives it that baked appearance.
I hope these photos help.