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There is no getting around the truth of the matter, I have been on a flatbread kick. Mainly, because my loving husband is requesting them daily! And I do love to creating interesting foods for him, it really gives me a sense of challenge… what new flavor will I make today?
The day I created this recipe and from the moment I took a bite, I was singing the pizza song and trust me, I can belt out a tune (maybe not IN tune, but a tune!) For the base of the flatbread, I used almond pulp. Over the years, I have used a lot of ground nuts as a base but often found with crackers they tend to be a little on the denser and heavier side. Not that there is anything wrong with that, there are times when those textures are what is desired. But we have come to like the light texture that a nut pulp can offer. Also, the mix of fresh and dried tomatoes are what really give this flatbread its true depth of flavor and complexity. I recommend using sun-dried tomatoes that are not soaked in oil.
Below are step by step photos on how I create the flatbread effect. The dough in these pictures is from another flatbread but the technique is the same.
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.
I found that rolling two at a time was perfect, any more is just too complicated.
Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin. You can use your hand too if you don’t own a rolling pin.
Peel the top layer back, exposing the flatbreads.
Place your hand on top of one of the breads and turn it over into your palm.
As shown below. This may seem awkward, but you will get the hang of it.
Once the dough is resting in the palm of your hand, peel the paper off.
Hand cupping… this is my artistic side coming out. With the dough in your hand
cup your palm a little, creating an irregular shape.
Hold the shape in your hand and while turning your hand over, place the dough on the dehydrator sheet.
The objective to this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads. This is completely optional but it really takes
the raw flatbread to a new level of fun when all is said and done.