- Hide menu
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)
Hand mix in:
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
The photos below were taken with a different recipe batter, but I wanted to
show you howI 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.