I spent most of a day playing with this recipe to see how I liked it best. What I found out is it depended on what kind of mood I was in. Did I want crunchy or soft and chewy. I tried making them on the stovetop and in the oven.
The stovetop and the oven both produced soft and chewy. The oven produced crunchy, almost cracker like if I flipped them over and baked them a little longer. This recipe is fairly versatile in that case.
I made some plain crunchy flatbread for a client, and the soft and chewy for our home with a little seasoning. Whichever version you choose it will be tasty.
- 1 c quinoa (white)
- 1/2 c + 1 tbsp plant milk
- 1 tsp baking powder
- 1/2 tsp Himalayan salt or All-Purpose Seasoning
Note: I will give you the directions for the oven method. That is the easiest method and can produce soft and chewy or crunchy flatbreads.
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Pour the quinoa into a fine mesh strainer. Rinse the quinoa for a couple of minutes to get rid of the bitter outer coating.
Transfer the quinoa into a high-speed blender. Add the remaining ingredients into the blender. Blend until the batter is smooth. It will be somewhat thick, and will require the use of a spatula to help spoon out the batter.
Make 6 dollops of batter onto the prepared baking sheet. Use the spatula to spread the batter into circles, about 5-6 inches.
Bake for 15-17 minutes (for soft and chewy flatbreads).
Flip the flatbreads over and bake for an additional 10 minutes, if you like them crunchy.
Note: You can make them smaller if you would like to use them for sandwiches, or larger if you would like to make flatbread pizzas.
Note: Also, experiment with seasoning to make them your own special recipe.
