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I Know It's Here, But I Can't Find Easy Flatbread Recipe

IMWalt

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IMWalt Contributor
IMWalt
Posted

A few weeks ago someone posted a recipe for an easy-to-make flatbread. I remember the poster saying that she mixes up a bunch of the dry ingredients ahead of time, and that it is made in a square pan (I think). I've looked a couple times but can't find it. Does anybody remember it? After last night's bicuit disaster, I'm looking for something I can use for breakfast sandwiches, and this might work if I can ever find it.

Thanks

Walt

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bbuster Explorer
bbuster
Posted

It wasn't me, but here is a recipe I use that is really good. Don't know if it's the same one you were looking for or not.

Flat Bread for sandwich wraps

1 cup sorghum flour

1/2 cup tapioca starch

2 Tbsp sugar

2 tsp xanthan gum

1 Tbsp yeast

1/2 tsp salt

3/4 cup water

1 tsp cider vinegar

2 Tbsp olive oil

2 eggs

Directions

1. Mix together all dry ingredients

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large cookie sheet with oil/flour

6. Scrape dough onto oiled/dusted pan and press as thinly as possible.

7. Using a fork, tap indentations across the entire dough.

8. Preheat oven to 425F. Put pan of water on lower rack.

9. Bake for 11-15 minutes or until the top is slightly browned.

10. Cool 15-30 minutes before using. It will become flexible and soft.

NOTE: Cut and wrap in large Ziplock bags. Do not refrigerate.

IMWalt Contributor
IMWalt
Posted
  • Author
It wasn't me, but here is a recipe I use that is really good. Don't know if it's the same one you were looking for or not.

Thanks! I'll give it a try. If I get the other one, I'll compare and see whose is better :D

Walt

Ridgewalker Contributor
Ridgewalker
Posted

Is Open Original Shared Link the one you're looking for? (Flaxmeal Skillet Bread)

purple Community Regular
purple
Posted

I remember it well. It's on page 6 right now under "Very good bread recipe". Then scroll to the middle under FiddleFaddle where it says ready in one hour. Another comment says where they put it in bags, just read all of FiddleFaddle's comments

IMWalt Contributor
IMWalt
Posted
  • Author
I remember it well. It's on page 6 right now under "Very good bread recipe". Then scroll to the middle under FiddleFaddle where it says ready in one hour. Another comment says where they put it in bags, just read all of FiddleFaddle's comments

This is it! Thank you so much. I may give one of these a whirl tonight. I have some buttermilk waiting to use up.

Walt

purple Community Regular
purple
Posted
This is it! Thank you so much. I may give one of these a whirl tonight. I have some buttermilk waiting to use up.

Walt

Please let me/us know how it turned out and anything you did different. I still want to try it. Thanks

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I now double the recipe and make it in a 9 x 13 pan, since my kids scarf it down so quickly.

IMWalt Contributor
IMWalt
Posted
  • Author

Success!

I made two batches last night. The first I used Betty Hagman's bean flour mix for the flour, and baked it in big muffin tins. My plan was to use them for a breakfast sammy. The other batch I used Annalise Robert's rice flour mix and baked it in a 6x10" glass dish.

Both turned out great. I made a sausage and cheese sammy this AM, then for lunch I just had the other as a fluffer-nutter sammy. Both were excellent. Nothing like fluffer-nutter.

Tonight my plan was to roast some peppers and use them and some prosciutto for pizza. I may use the rest of this bread fr a little thicker crust than I usually make.

Next up will be the other recipe bbuster posted. I'll probably do that this weekend.

Walt

purple Community Regular
purple
Posted
Success!

I made two batches last night. The first I used Betty Hagman's bean flour mix for the flour, and baked it in big muffin tins. My plan was to use them for a breakfast sammy. The other batch I used Annalise Robert's rice flour mix and baked it in a 6x10" glass dish.

Both turned out great. I made a sausage and cheese sammy this AM, then for lunch I just had the other as a fluffer-nutter sammy. Both were excellent. Nothing like fluffer-nutter.

Tonight my plan was to roast some peppers and use them and some prosciutto for pizza. I may use the rest of this bread fr a little thicker crust than I usually make.

Next up will be the other recipe bbuster posted. I'll probably do that this weekend.

Walt

Great, you sound like a great cook!!! I don't yet have Annalise Robert's book yet but its on my list for the next one to get. Could you please post her flour mix?? Dumb Q?...what's a sammy :unsure: ...a sandwich? The only sammy I know of is a 9 year old boy from Hawaii and Romania and Idaho (he travels a bit unlike me). I am from the mountains of Idaho and have never heard it used before. Thanks!! :P

Thanks to Fiddlefaddle too...I am still going to try it soon ;)

IMWalt Contributor
IMWalt
Posted
  • Author
Great, you sound like a great cook!!!

...what's a sammy :unsure: ...a sandwich?

Yep. Cooking is a passion of mine (along with eating), and a sammy is a sammich.

From memory (I'll check later and LYK)

2 cups brown rice flour (authentic Foods Ultrafine really dioes work best, but Bob's is OK)

2/3 cup tapioca flour

1/3 cup potato starch (not flour) - I may have these last two reversed

I'm going to experiment with this recipe. I think I will try some millet and then teff included in the mix. I like the taste of millet. I also like sorghum so I'm looking forward to bbuster's take on a flatbread.

purple Community Regular
purple
Posted
Yep. Cooking is a passion of mine (along with eating), and a sammy is a sammich.

From memory (I'll check later and LYK)

2 cups brown rice flour (authentic Foods Ultrafine really dioes work best, but Bob's is OK)

2/3 cup tapioca flour

1/3 cup potato starch (not flour) - I may have these last two reversed

I'm going to experiment with this recipe. I think I will try some millet and then teff included in the mix. I like the taste of millet. I also like sorghum so I'm looking forward to bbuster's take on a flatbread.

THANKS!!! :) I use sorghum mostly and just started using millet. By the way...yup the fudge cookies are wonderful. I love dark chocolate! :blink: Happy cookies and sammy's to you and yours :D:D:D

IMWalt Contributor
IMWalt
Posted
  • Author

I just got done eating the pizza I made with fiddlefaddle's flat bread. I sliced it through the middle so I had two thin pieces. I heated up the grill and then sliced a fresh pinapple and put them on the grill. I also put a red and orange pepper on. Then I took some plain spaghetti sauce and added some addtional basil to it. After the peppers were charred I put them in a ziploc bag for 5 mintues and then peeled off the charred skin. I put the sauce, cut-up pineapple, some chopped peppers, and proscuitto on the bread, and then put some shredded mozzarella and fresh parmesan cheese on top. I put the pizza on the grill until the cheese was melted. I must say it was one of the best pizza I have ever made. The bread got crispy on the bottom, and not soggy at all. It was a winner.

Purple, I had the tapioca and potato switched. It is 1/3 tapioca and 2/3 potato.

Walt

purple Community Regular
purple
Posted
I just got done eating the pizza I made with fiddlefaddle's flat bread. I sliced it through the middle so I had two thin pieces. I heated up the grill and then sliced a fresh pinapple and put them on the grill. I also put a red and orange pepper on. Then I took some plain spaghetti sauce and added some addtional basil to it. After the peppers were charred I put them in a ziploc bag for 5 mintues and then peeled off the charred skin. I put the sauce, cut-up pineapple, some chopped peppers, and proscuitto on the bread, and then put some shredded mozzarella and fresh parmesan cheese on top. I put the pizza on the grill until the cheese was melted. I must say it was one of the best pizza I have ever made. The bread got crispy on the bottom, and not soggy at all. It was a winner.

Purple, I had the tapioca and potato switched. It is 1/3 tapioca and 2/3 potato.

Walt

Thanks!

IMWalt Contributor
IMWalt
Posted
  • Author
It wasn't me, but here is a recipe I use that is really good. Don't know if it's the same one you were looking for or not.

I made this on Sunday, and I like the way it tastes, but it was a lot more work than the skillet flax bread in this thread.

I took this bread last night and cut it a size to use for burgers. I then grilled some turkey burgers. I made a sauce using cream cheese, mayo, and diced roasted red and orange peppers. Then I melted brie on top, and put some proscuitto on top of that. WOW. It was really good. Then today for klunch I used this bread for a fluffer-nutter sandwich, and it was very good.

Walt

bbuster Explorer
bbuster
Posted
I used this bread for a fluffer-nutter sandwich, and it was very good.

Walt

OK - I have to know - what is a fluffer-nutter sandwich?

I am impressed with your creativity!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
OK - I have to know - what is a fluffer-nutter sandwich?

I am impressed with your creativity!

fluffernutter = marshmallow cream (the fluffer) and peanut butter (the nutter) = YUM

purple Community Regular
purple
Posted
fluffernutter = marshmallow cream (the fluffer) and peanut butter (the nutter) = YUM

HA HA! ...I guessed the nutter b/c of nutter butter sandwich cookies :D .... ;) but I never even thought of fluffer being marshmallow cream! You are so funny...tell us more good ones..... :lol: would chocolate be good on those??? mmm

mamatide Enthusiast
mamatide
Posted
I remember it well. It's on page 6 right now under "Very good bread recipe". Then scroll to the middle under FiddleFaddle where it says ready in one hour. Another comment says where they put it in bags, just read all of FiddleFaddle's comments

Well, I just HAD to try this recipe and it's fabulous! So fast and easy! Thanks for the recipe!!!

mamatide

(I'm adding it below for anyone who wants to give it a go!)

This is a very easy, quick (READY IN LESS THAN 1 HOUR), delicious bread--my kids scarf it down, gluten-free or not. I bake it in an 8" x 8" square pan, and then cut it into 6 small rectangles, which I then split to make kid-size sandwiches. It's kind of like a focaccia, and you could easily turn it into focaccia by adding basil, garlic, cheese, etc.

I think it's nearly as good as Lorka's flax bread, mentioned above, but much, much faster and easier. Hers is the best, though!

If you are dairy free, you can use soy or rice milk with a tablespoon of vinegar instead of buttermilk.

If you don't have a gluten-free flour replacer, use 1/2 cup brown rice flour (Bob's Red Mill is fine). 1/2 cup potato starch (or corn starch or tapioca starch or any combination of the 3) and 1/2 tsp xanthan gum.

QUICKIE FLAX BREAD

Servings: 8

Active Prep Time: 5 - 10 minutes (depending on how organized you are in your kitchen )

Cooking Time: 16-20 minutes, 10 minutes cooling time

1/4 cup flaxmeal

3/4 cup gluten-free flour replacement (I use Betterbatter)

1/2 tsp. baking soda

1 tsp. baking powder

1 heaping tsp yeast (for flavor, not for rising)

1/2 tsp. kosher salt

1 Tbsp. sugar

3/4 cup buttermilk (or 1/2 cup plain whole milk yogurt plus 1/4 cup milk)

1 large egg

1 Tbsp. extra virgin olive oil (canola works, too)

PAM, or similar cooking spray (make sure it's gluten-free)

Cornmeal for dusting pan (optional)

Preheat the oven to 450

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