A quick recipe for delicious and crisp flat-breads that uses wholemeal rice flour for its healthy and delicate properties and lots of un-ground caraway for flavor crunches. It's not at all complicated to make and the resulting breads go wonderfully with almost any kind of soup. Enjoy :)
Recipe adapted from: here.
Last year: Smoked trout quiche Provencal (French).
Two years ago: Cream of wild mushroom soup (American).
Three years ago: White chocolate and blueberry cupcakes.
Ingredients (makes 10):
- 400 g wholemeal rice flour (gluten-free), plus extra to sprinkle
- 5 teaspoons baking powder
- 1 and 1/2 teaspoon salt
- 1 tablespoon toasted caraway
- 300 ml natural yogurt
- 100 ml water
Put the flour, baking powder and salt in a large bowl.
Then add the caraway.
Mix well, then make a well in the center and add the water and the yogurt:
Using your hands, mix it gently with circular motions until you obtain an evenly mixed dough:
Preheat the oven to 200 degrees C. Sprinkle a baking tray with some extra flour, then shape a handful of dough into a disk. Repeat and put the resulting disks onto the flour-sprinkled tray.
Bake them in the preheated oven for 5 minutes, then turn them on the other side and bake for another 5 minutes. Take them out and allow them to cool. Repeat for the rest of the dough, baking 5 minutes per side.
It's done, dig in! :)
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