Grain free flat bread

Ever since I posted the two versions I have made of wraps – THIS ONE and THIS ONE, I have been experimenting with this type of bread, using new spices and making the bread thicker and here is a new recipe that we really like. Use it for sandwiches or burgers or as I did here, fill with this lovely beetroot salad.

two-filled-bread

The bread itself is quick and easy to make. Turn the oven to 180 C (360F) and line a baking tray with parchment paper (I’ve tried to oil the baking tray, but the bread got stuck anyway so you’ll need parchment paper)

In a big bowl mix:

  • 100 ml (0.4 cup) ground flax seeds – also called linseeds. I used golden in this picture but have used brown flax seeds before.
  • 100 ml (0.4 cup) almond flour – ground blanched almonds
  • 1.5 tbsp. bread spice*
  • 1/4 teaspoon salt

dry-ingredients

* Bread spice is a mix of caraway, fennel, anise and coriander. I mix my own – using 2 parts caraway, 2 parts fennel seeds, 2 parts anise seeds and 1 part coriander seeds. Grind to powder using a coffee grinder or a good mixer. OK – I know this sounds like too much extra work, but believe me – the spice mix is what makes this bread so bread like, so please do add it! In some countries you can buy a ready mix of bread spice.

Mix the dry ingredients and then add:

  • 3 eggs
  • 3 tbsp. olive oil
  • 4 tbsp. water

Stir until all is mixed and then spoon onto the parchment paper and make 6 (or more) individual round dots. Don’t spread to thin, just form the circles.

before-baking

I sprinkled sesame seeds on half of them – the ones I put on top of the filling…. You can sprinkle other seeds too or just leave as is.

Bake in the lower part of the oven for 10 minutes.

flat-bread

Fill the “sandwich” to your preference.

bread-from-top

This one is filled with kale and a red beetroot salad. The beetroot salad is just a mix of:

  • 2 medium sized beetroots – boiled (I bought ready boiled vacuum packed ones – to make it quick)
  • 1 celery stalk
  • 1/2 apple
  • 1/4 cucumber
  • 5 cm (2 inch) leek

Chop and mix, and add a dressing of

  • 1 large spoon tahini
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • salt to taste

The salad tastes even better the next day (store in fridge)

flat-bread-filled-with-beetroot

Other fillings could be a traditional burger like filling with salad, tomato and meat. Or just a slice of cheese and some tomato.

cheese-and-tomato

I bet you could also bake them in the oven to melt that cheese a bit… Yum!

Enjoy!

Liesel