Oh boy, allergy elimination diets are a breeze! Said no one ever. It’s been challenging to think of recipes when many of the foods and ingredients I love are also ones I should avoid for a bit before gradually reintroducing. So when I came up with these flatbreads, I was seriously overjoyed! There’s always a silver lining.
It’s hard finding bread-like foods with short ingredient lists at the grocery store, so I took matters into my own hands in the kitchen. It’s been a while since I made a flatbread (way back to my first cookbook). Six trials later, I finally nailed the recipe! (Of course, wouldn’t you know it, I went back to my second trial and only tweaked it slightly.) I tested soaked/sprouted raw quinoa, I tested cooked quinoa, I tested with a blender (and then a food processor), I tested with and without oil. I tested with varying amounts of chia seeds and water. And I ate every batch! Hah. Really these are hard to mess up, but some were definitely better than others. The soaked raw quinoa version was a hot mess and had the consistency of leather. #stillateit
What I love about these flatbreads is that they require just three main ingredients—quinoa, chia seeds, and oil (plus water and salt)—and they freeze wonderfully, so you can tuck some away and then simply pop them in your toaster whenever the craving strikes. I even found that the uncooked dough freezes and thaws beautifully, so that’s another handy option for you to try if you want to store some in the freezer. I’m all about anything to simplify life…especially as the school season approaches!
My favourite part is getting creative with the toppings. There are so many OSG recipes that are great on these flatbreads:
Sweet topping ideas
Maple-Cinnamon Superseed Almond Butter
Luxurious Sunflower Seed Butter
Sliced banana or strawberries
Glowing Strawberry-Mango Guacamole (The Oh She Glows Cookbook, p. 81)
Savory topping ideas
9-Spice Avocado Hummus Toast (Oh She Glows Every Day, p. 39)
DIY Burrito Bowl (the spicy black bean topping would be amazing on these!)
Nutrient-packed Guacamole (The Oh She Glows Recipe App: iOS/Android)
Perfect Roasted Chickpeas (The Oh She Glows Cookbook, p. 220)
I can’t wait to hear what you think!!
3-Ingredient Chia and Quinoa Flatbread
Yield
9 (5-inch) flatbreads
Prep time
Cook time
Total time
Packed with protein, these easy chia and quinoa flatbreads make the perfect healthy base for all your favourite toppings! This is a great basic flatbread that you can jazz up with delicious toppings. These crack a bit when rolled up wrap-style, so I prefer to simply eat them like fun open-faced sandwiches instead. Try serving the flatbread with mashed avocado, chopped tomatoes or salsa, hummus, green onion, roasted veggies, my 10-Spice Mix, flaky sea salt, roasted chickpeas, Hemp Seed Tabbouleh, and more. For a sweet version, top them with nut or seed butter, sliced banana, berries, and chia seed jam. They are also fantastic toasted in the toaster or toaster oven using low heat. The texture is soft and chewy with little pops of quinoa in each bite...yum! This recipe is inspired by the Crunchy Seed & Oat Flatbread from The Oh She Glows Cookbook.
Ingredients
- 1 cup (160 g) uncooked quinoa
- 2 cups (500 mL) plus 3/4 cup (180 mL) water, divided
- 3 tablespoons (30 g) chia seeds
- 2 tablespoons (30 mL) virgin coconut oil or olive oil
- 3/4 teaspoon fine sea salt
Directions
- Rinse and drain the quinoa in a fine mesh sieve and transfer to a medium pot. Add 2 cups of water, stir, and bring it to a low boil. Reduce heat to medium, cover with a tight-fitting lid, and cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy. After cooking, remove the lid to let the steam escape and remove the pot from the element.
- While the quinoa is cooking, preheat the oven to 350°F (180°C) and line a very large baking sheet (or 2 medium baking sheets) with parchment paper. If using 2 baking sheets, position 2 oven racks near the centre of the oven.
- Stir the chia seeds, coconut oil (or olive oil, if using), and salt into the cooked quinoa until combined. Now add the remaining 3/4 cup water and stir again. It should look like a “soupy” quinoa mixture. Cool for 2 to 3 minutes.
- Spoon this mixture into a large food processor and process for about 30 seconds (allowing steam to escape) until the quinoa is 50% broken down. There should still be some texture to the dough, and it’ll look like a thick, sticky paste with bits of quinoa throughout.
- Scoop 1/4-cup mounds of dough onto the prepared baking sheet(s) several inches apart. You should have 9 mounds. Lightly oil your hands (to prevent sticking) and press down on each mound with the palm of your hand until the dough forms a small round shape, approximately 5 inches in diameter and no more than 1/8-inch thick. Shape the edges with your fingers so the circles are even. Grease your hands as needed to prevent sticking.
- Transfer the baking sheet(s) to the preheated oven and bake for 20 to 23 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool. Add your desired toppings (see headnote for ideas) and enjoy!
- Storing: You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month. The uncooked dough also freezes and thaws beautifully.
Tip:
The 3-ingredient count does not include water or salt because I'm sneaky like that.
MAKE IT AHEAD: The uncooked dough can be refrigerated in a sealed container for a couple of days (maybe longer?) prior to baking. The chilled dough shapes easily (you won't need to grease your hands), but you may need a couple extra minutes bake time if working with chilled dough.
Nutrition Information
(click to expand)
Such a great discussion on my last post!! I truly appreciate each and every one of you for your support and for sharing your own experiences. <3
When do you think you will hear back about your allergies? So too bad this has been such an ordeal!
Hey Katrina, Thank you for the support! I’ve gotten the results of my food sensitivity tests already and I’m in the phase of cutting out foods that I reacted to for a time period, and then I gradually reintroduce them to see if I react. My naturopath doesn’t think the food sensitivity thing is the whole picture though (it rarely is), so I’m also getting saliva hormone testing and thyroid testing done as I’ve had a ton of crappy symptoms since postpartum. Apparently it’s common for hormones to get out of whack (and never go back to normal on their own) after pregnancy, especially 2 pregnancies and long term breastfeeding like I’ve experienced. I’m really anxious to see the results on those tests! I’ll try to update in coming weeks as I know more. :)
Oh how interesting! I have had some issues since my 2nd child was born (he just turned 1). I will wake up and my whole gut from stomach to lower intestines is crampy and in so much pain. I just quit breastfeeding, and didn’t even think that it could be hormone imbalance and postpartum issues. I thought maybe it was something I was eating, and have been trying to incorporate more probiotics and fresh raw veggies and smoothies, etc. I have been considering seeing a naturopath if the symptoms continue. I’d love to hear anything you want to share about your journey – symptoms, when you decided to get help, what’s helping/not helping, etc.! Good luck to you in your journey!
Oh I’m sorry that you’ve been having issues too! I’m weaning Arlo (he’s down to 1 feed at night) and I’ve noticed my cramps have been getting worse too. I hope you find some answers soon…hugs!
Hi Angela!
I’m glad you are seeing a Naturopath. :)
I see a Functional doctor and she has helped me so much.
You might consider getting an auto-immune panel also – RA, ANA, anti-CCP, SED Rate, CRP just to make sure nothing is brewing there.
I developed RA after my pregnancy but got it in remission with diet changes (no more gluten for me), supplements and stress reduction. Since I gave up gluten, I no longer get the lifelong migraines I suffered with! So there’s a bonus I wasn’t counting on. :)
You might also look into DNA testing to see if you have any snps that could be a culprit like MTHFR or CBS, etc.
Cheers to better health! <3
Hi Ashley, I’m so glad that you got the help you needed. I’ve heard that autoimmune illnesses are so prevalent nowadays…it’s a good suggestion to get that checked out as I know a couple run in my family. So happy you are managing it well with diet, supplements, and stress reduction! I bet you feel like a new person after finally getting some answers.
I’m just completing a plant-based health related cookbook. (I wrote it because gluten free is by far not the only answer to people’s digestive issues.) It helps. No one should eat gluten. But so much else is responsible for the cramping just mentioned that I had to take time out to tell you, BEAN based anything that vegans are using for protein can cause deadly harm. Sprouted grains are another. Seitan is packs a deadly gut-punch of gluten! Vegan is nice, (I don’t like killing animals either) but it’s not the only answer to health. I’d like to reference your 3-ingredient flatbread in my book with a plug for you if I have your permission. Regards, Barb
Reading your health struggles sounds almost exactly like mine after I had my daughter (she’s 10 now). It took 5 years (I had my son 3.5 years later, only exasperating my symptoms) for a Dr. to discover that I have Hashimotos Thyroiditis. It’s an autoimmune disease that attacks the thyroid. Your symptoms sound identical to mine. Best of luck, I am 3 years into my healing journey and like you said, it is a journey.
Hi Elizabeth, Oh wow, I’m so glad you figured out what was going on at long last! Thanks so much for your support.
Hi Angela! I’ve been waiting for this recipe!! Question…are you working with the hot quinoa or could it be refrigerated quinoa?
Hey Robyn, Oh I tested so many things, but I didn’t test chilled quinoa! haha..you got me!! :) I worry that chilled quinoa might have a hard time combining with the chia so it gets sticky enough. I would probably allow it to come to room temp first, but if you want to experiment by all means go for it and let us know how it goes!
I made the flatbreads with leftover refrigerated quinoa.
Angela, your worry is true. It didn’t stick together that well. I added 4 tbl hot water and 1 tbl chia to make it work.
The flavor is great. :)
Hi Isabel, Oh sorry to hear the chilled quinoa didn’t stick together! I think the heat helps with binding while whirling in the processor. Glad you still liked the flavour though. :)
Can’t wait to try this!
So glad to hear that! Hope you enjoy them :)
If I use tri coloured quinoa, do you think it’ll make a difference in texture of the flatbreads?
I did a mix of tri coloured quinoa and white quinoa (50/50) and it worked fine. I haven’t tried 100% tri coloured though but I can’t see why it wouldn’t work as long as it’s cooked nice and fluffy.
Would love to hear more about your journey into learning more about your food allergies, allergy elimination diet etc.!
Thanks Jojo I’ll be sure to update as I learn more :)
This comes at the perfect time, as school is approaching and the hectic mornings and evenings begin with after school activities. I love the simplicity not with ingredients, but in preparation as well all while making the versatilities and toppings endless. I can’t wait to try this!
Thank you! So happy to hear that you’re as excited about it as we are. :)
So what happened with the oil-free experiments? It is worth trying to adapt this recipe with blended zucchini or avocado or blended olives or something like that? Or maybe I’ll just eat nothing but olives forever nom nom nom nom
Hi Nadia, you can swap the oil with water, the flatbreads just won’t be as rich and “buttery” tasting as with the oil. Hope this helps :)
Thank you for sharing this it sounds so wonderful! I love recipes with few ingredients so helpful! I am wondering if it could be made without the oil? Or if something else could be substituted? Thank you so much for sharing! Kim
Hi Kim, Thank you! So glad you like it. Yes you can swap the oil with water, the flatbreads just won’t turn out as rich and “buttery” tasting as with the oil
I love how this doesn’t even use quinoa flour…just cooked quinoa!! Cannot wait to try :) so versatile to use for toppings too!
Thanks Brittany! So glad you like the concept of it :)
Have you tried it without oil? I’m curious if just adding 2T extra water would work.
Hi Rai, Yes you can swap the oil for water, the flatbreads just won’t be as rich and “buttery” tasting as with the oil.
This recipe looks right up my street. My life is one long elimination diet and I almost always have to adjust recipes…. but not with this one! Making now! Thanks! :)
So glad this one works with your needs Charlotte! I’d love to hear how it goes
do you think this would work as a gluten free pizza crust?
Hi Beth, As the recipe is written right now, they bake up super soft and delicate…but I also haven’t tried baking the flatbread for a longer amount of time (my guess is that they would firm up more which may be suitable for pizza crust!)…if you try anything please let me know how it goes :)
Hey Angela, love your blog, love your recipes, love the way you write (…”because I’m sneaky like that” – lol!) but what I don’t love is chia. I’d like to eat more, but it drives me nuts trying to dig the seeds out from between my teeth for hours afterwards. So, do you think this would work with ground flax? It has the same sort of “jelling” properties as chia, doesn’t it? Regardless, I’m going to try this recipe, but I’d very much appreciate your thoughts on subbing flax meal for chia. Thanks Angela!!
haha glad you liked that line! ;)
I haven’t tried it without the chia so I’m not positive, but if I was going to attempt it I would probably swap the 3T chia for 2-3 tbsp ground flaxseed. If you try anything I would love to hear how it goes!
Thanks, Angela. Yes, I will try flax next time and let you know. Meanwhile, back at the ranch…I decided to go ahead and make this as written before hearing back from you. I used red quinoa and they turned out beautifully. Just a quick tip: I found that using wet hands (vs. oiled hands) was easier when it comes to patting them down. And rather than pat, I found that using a circular motion with the flats of my fingers resulted in a nice, smooth, even finish.
Hi Rose, Thanks so much for the feedback! I always love hearing what you find works best. So happy the red quinoa worked great too.
I also hate chia seeds for the same teeth sticking reasons, but I’m going to try ground chia :)
You can grind the chia seeds just like flax seeds too. I want to try this recipe and am wondering what might make it softer so I can use it as a greens wrap in my lunch bag…
Is there a substitution for oil you would recommend? Flax “egg” or aquafaba, for example?
Hi Theresa, You can swap the oil for water, they just won’t be as rich and buttery as with the oil. Hope this helps :)
This sounds great. I do not have a food processor, will a blender work?
Hey Roberta, I tried a blender and I definitely preferred the food processor as it was much easier to scoop out, and I really needed to use the tamper stick (Vitamix) to get the dough blending. That said, if you’re in a pinch I think you could make it work! I’d love to hear how it goes.
Looks like another win for my 9 month old, minus the salt! I’ll split the ‘dough’ before I bake them and add some salt to the adult portions ;) Thank you!
That’s such a great idea! I hope your 9 month old enjoys them! Arlo ate 4 in a row with mashed avocado the other day, heh.
Can you omit the oil? Could I use applesauce instead of oil?
Hey Lisa, They will work if you swap the oil with water…they just won’t be as rich and “buttery” tasting. Hope this helps :)
Hi, I’ve always consumed too much of everything, most of my life. At the ripe age of 45 I’m now eating cleanly, have stopped alcohol (well I’m on day 3), and I’m basically opening my eyes to all things “veggie”.. basically I want to avoid disease and other body issues as much as possible by overdosing on nutrition
Bread is my weakness, and this is what brought me to your blog. All the ingredients are truly “new” to me, so it’s all a bit bewildering, but I will get there.
Just wanted to say thanks!
Shaun
I’m so happy to hear you’ve been making so many great changes Shaun…good for you! I hope my recipes make it a bit easier for you :)
Went to bed thinking I have to find some kind of recipe for a bread that I can eat and know I am eating cleanly, Voila I wake up to your post. I am definitely making these and I hope they are going to be what I have been hoping for. Thanks so much Colleen
I’d love to hear what you think if you try them out Colleen :)
Hi Angela, I have been following your blog for a long time and own both your cookbooks. I love a lot of your recipes, but this recipe just has to be my favourite. I made it for dinner and it turned out perfectly, everyone loved it including my 4-year-old. I plan to send it to school as well. I simply love how versatile and adaptable it is and how it is the perfect canvas for a variety of toppings. Out of curiosity, I tried a few on my griddle pan and that was great too. This is going to become a staple in my house.
Hey Dhivya, oh thank you so much…I’m so happy to hear this!! And I love that you tried it on a griddle pan too…I was curious about that but never got around to it. Thanks so much for your kind words. :)
Hey, Angela just loved these. Thanks for the recipe, That’s so yummy..!! I cooked it yesterday
Hey Eddie, thank you! I love how versatile the flatbreads are. Enjoy!
Hi I like your flatbread recipe but I don’t have a food processor or blender. Do you have any suggestions on how to make the mixing work?
Hey Shelley, Maybe a hand electric mixer/beater might work?
Angela,
I’ve been following the blog for years and rarely post. I made these flatbreads yesterday and they were such a hit! So simple and yet so amazing. Will definitely be repeating and playing with adding other herbs and spices. I’ve also been dealing with some newish dietary considerations, trying to heal hormonal imbalance. It’s so easy to get bored with pseudograins and these flatbreads are such a fun new option. Thanks!
Aww Jenny, I’m so thrilled to hear this!! It is always so nice to hear when other blog readers use and enjoy a recipe as much as I do. I can relate to your hormone issues too…I’m right there with you trying to get it all figured out. I’d love to hear which spices/seasonings combos you like in these too.
Ok super fun variation on this to share! I made them successfully with millet instead of quinoa and wait for it, I skipped the food processor all together! Cooked 1 c millet with 3 c water and followed everything else exactly. Saves time cleaning and doesn’t compromise the texture at all.
WHOA…game changer! I love millet too. I can’t wait to try this…and it’s so much stickier so I could see why you wouldn’t need to process it at all. Thanks Jenny!
I made these this morning and am so glad I did. They were quick, easy and fit perfectly. Thanks for a great recipe!
I’m so glad you enjoyed the flatbread!
I made these flatbreads the other day but my quinoa wasn’t warm when I made them so the didn’t hold together as well as I had anticipated after baking. Instead I popped them in my dehydrator at 135 for 8 hours and they turned into fantastic crackers!!! I can’t wait to try these again with just-made, warm quinoa! Thanks so much for this cool recipe, Angela!
Hey Leah, oh that’s such a cool idea to try the flatbreads in a dehydrator! I’m glad you enjoyed them in the end. :) I’d love to hear how it goes if you try baking them too.
Your photos are beautiful – I love the artistry that you deliver in all of your posts. Thank you for always producing such high quality work, whether it be a recipe, photo, or blog post!
(I’ve seriously read every single one of your posts, use your both of your books frequently, and have loved your journey!)
Ali
Hey Ali, thank you so much for your kind words! That truly means the world to me. Thank you for your support!
Brilliant! I am in the throws of allergen elimination and this allows me some freedom! I love how simple this is, and yet super versatile– and a great source of protein! It reminds me a little bit of a recipe I found in The Ultimate Protein Cookbook, have you heard of this one? Melanie Wildman put it together, some great ideas there too! Thank you again! Happy cooking!
Hi Diann, I hope you enjoy the flatbread if you make it! I haven’t heard of that cookbook before, but I’ll have to check it out.
I was trying to halve the recipe but halfway through, I forgot to halve the amount of chia seeds and salt :( (serves me right for not writing the amounts down) once it was blended it did not look right so I tried to salvage it by adding a little bit of plain flour. I know, it defeats the purpose of the bread but I did not have any more quinoa to add. It surprisingly turned out alright ! Thanks for the recipe (even though I butchered it). I’ll try to do it right next time :)
Wow that’s great they still turned out…sounds like a win to me! haha. Can’t wait to hear what you think if you make them again.
I made this for the first time this weekend and OMG, it’s so good and so easy to make!!! I love how few ingredients it has and all good-for-you ingredients too! Very tasty both with a savory topping (e.g. hummus or avocado) and with a sweet one (e.g. jelly, peanut butter, fruit). Also very good by itself (ate 3 in a row!). Thanks for the great recipe!
Hey Ana, thank you so much for the kind words! Aren’t simple recipes sometimes the best? I’m so happy you loved the flatbread…and I love the topping combos you have going on!
You might also look into DNA testing to see if you have any snps that could be a culprit like MTHFR or CBS
Oh yes, I’ve had DNA testing in the past…so fascinating!
I hadn’t tried this with cooked quinoa, but had tried a similar recipe for a pizza crust with soaked (uncooked) quinoa or millet. I like this better than the uncooked quinoa! I did savory toppings first (white bean and artichoke salad), but definitely am going to go for your nut butter and fruit suggestion. I think your recent jackfruit salad recipe would also be great with these.
Thanks for your review Laura! So glad you liked them. I tried these with the soaked + uncooked quinoa and loved these ones so much more! :)
Hello. I love this recipe! I wanted to ask what nutritional software do you use? I’m loading ingredients into my Fitness Pal and the numbers don’t align with yours. Thanks so much! Please keep up this amazing work. I have your mobile app on my iPhone and it is INCREDIBLE. Everyone should definitely get it!
Thank you Ro! I use ESHA Research which is a professional nutritional analysis software.
Angela! I love how creative you are. I made these yesterday and everyone loved it. The recipie is amazing. Can I make it without oil :)
Hey Lorrie, you can swap the oil with water, the flatbreads just won’t be as rich or “buttery” tasting as they would be with the oil. I hope that helps!
Hi Angela,
Sally Fallon of the book “Nourishing Traditions” recommends soaking quinoa for 24 hours before cooking. It neutralizes elements in the quinoa that makes it difficult to digest. This is a tradition among the Peruvians who eat this food as a staple. The book “Nourishing Traditions” is a very interesting read.
Hi Debbie, Thanks for the rec! If soaking the quinoa beforehand, do you know if the quinoa will still cook up as fluffy as unsoaked? Do you know if the water ratio changes when using soaked?
Hi Angela,
This looks simple & yummy, I can’t wait to try it very soon!
Thanks, Lisa
Angela,
I have loved both of your books and use them all the time. I struggle with TONS of allergies and lately have been so uninspired to cook because of my frustration with allergies. I am really glad I decided to check out your site to see what you’ve been making lately because this is just what I needed! I’m very sorry to hear you’ve had your own struggle with food allergies lately but I’m also so grateful for all that you create and share! :) Thank you.
Thank you Maggie! I’m so glad you’re finding inspiration here..and I wish you all the best with your allergies! I know how frustrating it is to go through, especially when you feel like you can’t enjoy the foods you love. I hope you get to the bottom of it soon!
What a great (and quick) alternative to bread! I topped mine with nut butter and strawberries, as in your photo. Delicious! Best of luck on your journey back to health. :)
I’m so happy you loved it Sylvia!
All your recipes look great, but this one also seems pretty simple and versatile. Good to have a nutritious and easy alternative to gluten breads!
I just made this for lunch tomorrow . Super easy to make and I actually had all 3 ingredients!
The chia seeds gave it a little crunch .
Maybe I can soak the chia seeds and then add it to the quinoa
Thank you !
WOW this recipe is so simple, I never expected it to turn out so well. the kids loved it
Hi! Can I use a blender instead of a food processor? Thanks
Hi Michelle, My worry with a blender is that since it’s such a sticky mixture it would be really hard to get out of the blender and might be blended too much, but I’m not sure. Did you try anything yet? :)
I made this today and ate it toasted with avocado. Love it!!! Thank you so much
hi, can i use immersion blender or just a regular blender if i dont have a food processor?
Hey Victoria, I haven’t tried it, but I wonder if a blender or immersion blender might make it too gummy or sticky? I’m really not sure to be honest! If you try anything I would love to hear how it goes. :)
Hey, not sure if you’re aware, your recipe ended up over here: https://healthygoodlife.org/2018/09/04/3-ingredient-chia-and-quinoa-flatbread-vegan/
with someone else claiming it.
This sounds good and am going to try it. I found a slightly different recipe, but they come out REALLY tough/crunchy and are a little hard to eat. Hoping this has better texture with the cooked quinoa.
Thanks for the heads up Erin! I just contacted them about it. Sadly it happens all the time :( Hope you love the flatbreads if you make them!
One of my favourite “quick meals.”
Hi Angela, in your pictures that topping that looks like tabbouleh (pink pickled onions? Yellow bell pepper? Chickpeas?) looks so good but I wasn’t sure if it was a set recipe of yours or something you threw together? I want it every time I look at this recipe!
aww I’m sorry it’s been torturing you so much! haha. It’s actually a prepared tabbouleh that I bought from Whole Foods salad bar. So unfortunately I don’t have a recipe for that one!
I feel like these flatbreads are one of the more the stranger things I have ever made and I admit, I was skeptical while making them.
They came together really quickly and I was surprised how well their shape held!
I paired them with homemade falafal, hummus and greek salad and it turned out to be an incredible meal!
And the following day I had them with nut butter, as Angela suggested for breakfast! Such a great blank canvas – I love how versatile and delicious they are!
I will be making these again! Thank you so much!
Thank you so much for the great feedback! I hear you…it was one of the weirder things I’ve created too hah. I also fell in love with them!
Can you use a hand blender instead of a food processor?
Hey Kelly, I’m not sure, but I think a blog reader has mentioned it before in the comments. I’m away right now otherwise I’d check them for you!
I adore this recipe! Last night I made it and made crackers instead! I used tinker balls and flattened into small crackers. I cooked them longer for crispiness and they turned out delicious! I had them with PB today and dipped them in chilli this afternoon! Thank you once again for an incredible recipe!
So glad to hear that! Thanks for sharing ?
Love this recipe so much! I made it last week but made it smaller and cooked a bit longer so they are more like crackers! Thank you so much for another great recipe!
Ohh that’s such a fun trick!! Thanks for sharing ?
The recipe looks wonderful!
Have you tried Injeera bread?
It is addictive – Ethiopian, non-gluten teff based with a lovely sourdough zing
It is also marvellous as crackers!
They come in large 12″ circles, which can then be cut lengthwise into quarters
and each length rolled into a nice neat little roll for warming – or at room temp.
You just slice one of these lengths into triangles with a pizza cutter and cook
at 350 degrees for 5 mins. or so.
Fresh injeera is available every day here in Montreal!
A WONDERFUL find!
Hey Lynda, I haven’t tried it before, but it sounds incredible. :) Thanks for sharing!