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Hey there, friends!
Are you ready to try something new and delicious? I’ve got a fantastic recipe for you today!
It’s quinoa flatbread! Yup, you heard that right. This flatbread is gluten-free and packed with protein.
It’s super easy to whip up and perfect for wraps, dipping, or just snacking on its own.
You’re going to want to make this one over and over again. Let’s get started!
Suggestions for Ingredient Substitution
Quinoa can be replaced with amaranth or buckwheat for a similar gluten-free, high-protein alternative. Use the same amount as quinoa, but adjust cooking times as needed, as these grains may cook slightly differently. For a lower-carb option, cauliflower rice can be used, though the texture will be different and additional binding agents may be necessary.
Extra virgin olive oil can be substituted with avocado oil or melted coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. These oils maintain the moisture content and help bind the ingredients.
Baking powder can be replaced with a mixture of baking soda and cream of tartar for those avoiding aluminum or corn-based ingredients. Use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar to replace 1 teaspoon of baking powder. This substitution will provide the same leavening effect in the flatbread.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 20-25 g
- Fat: 25-30 g
- Carbohydrates: 100-110 g
Ingredients
- 150 grams uncooked quinoa
- 450 milliliters water
- 1/2 teaspoon salt
- 2 teaspoons extra virgin olive oil
- 1 teaspoon baking powder
- 2 teaspoons vegetable oil (for greasing)
Step 1: Prepare and Cook the Quinoa
Start by rinsing and draining the raw quinoa thoroughly to remove any bitterness.
Then, transfer the quinoa to a pot and pour in the specified amount of water.
Stir in a pinch of salt.
Bring the mixture to a boil, then cover and simmer over medium heat for 15 minutes, until the grains are soft and the water has been absorbed.
After cooking, turn off the heat and allow the quinoa to stand, covered, for 8 minutes.
Step 2: Blend the Quinoa into Dough
Add the cooked quinoa to a food processor, along with extra virgin olive oil and baking powder.
Blitz until the mixture forms a dense, gluey dough.
This process ensures that the dough binds together properly for forming flatbreads.
Step 3: Form the Flatbread Dough
Grease your hands with vegetable oil and work the quinoa bread dough in a bowl until it becomes smooth and compact.
For each flatbread, pinch off 120g (4 oz) of dough and roll it into a smooth ball.
This will help create uniform flatbreads.
Step 4: Shape the Flatbread
Place a sheet of greased baking paper on your work surface.
Roll out the dough ball into a disc approximately 3 mm thick.
Use the rim of a 15 cm (6 inch) bowl to cut out a perfectly round flatbread shape.
This ensures even cooking and a nice presentation.
Step 5: Cook the Flatbread
Heat and grease a skillet over medium heat.
Place the flattened quinoa dough into the skillet and cook for 3-4 minutes.
Gently flip the flatbread and continue cooking for an additional 2-3 minutes.
This will allow both sides to cook evenly and develop a nice texture.
Step 6: Cool and Store
Once cooked, let the quinoa flatbread cool on a rack for a minute.
To keep it warm while you prepare the remaining flatbreads, wrap it in foil.
Repeat the cooking process until all flatbreads are ready to serve.
Enjoy them warm for best flavor and texture!
