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A few weeks ago we were invited out for a lovely dinner with a dear dear couple. When the waiter brought our drinks, he also placed in front of us a plate with some amazing looking flatbreads on it. I was warned that it was addictive. Fortunate for me, I don’t eat gluten because I really can’t afford anymore addictions. hehe (nor does my body agree with it). As the flatbread disappeared, right down to the last crumb, I was already devising a raw recipe in my head.
I make raw breads all the time, I make crackers all the time but I never tried to make a crispy flatbread cracker before. It’s really not all that different from making a raw cracker, other than I needed to create a dough that could be rolled out into a thin flatbread, a dough that wouldn’t crumble or remain to soft. I wanted it crispy! I wanted a plate of crispy flatbread set down in front of me that I could devour and even lick the plate clean… if I felt so inclined. lol
I made the batter and started to tinker around with it. I found that it was holding it’s shape quite well so I decided to make the crackers in couple of different ways, just to give you some varieties. I split the dough in half and made regular shaped crackers with it. You can see a photo below.
After completing those, I moved on to the flatbread. Most flatbreads are irregular shaped and for me, that is hard. That is like asking me to color outside the lines. lol Me, the one who uses a ruler to measure off the perfect sized cracker, had to make odd shaped crackers.
I chanted to myself, “You can do this, you can do this!” I took 1/4 cup of dough, rolled it in a perfect circle, after I was happy with my perfect ball, I rolled it into the perfect cylinder shape, after I was happy with my perfect cylinder shape, I placed it on the teflex sheet. I laid another teflex sheet on top and took my rolling pin out. I laid the roller down and smushed the heck out of my perfect cylinder! lol Smushed it, I say! I lifted the teflex sheet and was there was a smile from one ear to the other… “Look mom, I “colored outside the lines!” I know this may all sound a little silly to you but this is how my brain works.
After creating many different shaped flatbreads, I started to transfer them to the mesh sheet that comes with my dehydrator. That is when I got to thinking… one thing that I love about baked crackers or breads is the crispy bubbles that form and how they bubble and curl on the edges. With no yeast in site, with no high temperature heat to curl the edges… I decided to “help it” along. Rather than laying them all flat, I created little pockets, folds and lumps. Perfect! I can’t wait to make more varieties of crispy flatbreads… shoot, I may never make a straight-lined cracker again… well, ok, lets not get carried away here. :) Enjoy, have fun and smile a lot while you make these. It will be worth it.
Yields a lot!
Preparing the batter:
Cooking methods; dehydrated or oven cooked
Above ~ Create fun folds, lumps and bumps so it appears baked.
Or roll it flat….
Or, make thicker crackers with the batter. Do one technique or all 3!
March 2015 update – here is a photo of them baked.