Homemade Flatbread

Happy Friday!…and Happy Birthday to the other Danielle!

No one can possibly be upset when it’s Friday, that’s why people sing ridiculous songs about it and happy hour always starts at lunch time. This weekend is going to be filled with awesome food creations which will then result in stuffing my face with them!

So this is what I made last night… some homemade flatbread and then I put a bunch of awesome toppings on it (pretty much the toppings on everything else this week that I’m trying to use up…) and it was pretty delicious!

The ingredients for the flatbread are quite boring but when you at the toppings you can get crazy!

What you’ll need:

• 3/4 cup brown rice flour (plus additional for forming loaves)
• 1/2 cup almonds (I used sliced almonds rather than whole)
• 3/4 cup potato starch
• 2 T. flaxseed meal
• 1/2 t. fine sea salt
• 1 t. baking powder
• 1 t. baking soda
• 1 t. xanthan gum
• 1/2 cup plain whole milk yogurt
• 1 T. canola oil
• 1 large egg

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper (if you don’t have the paper just make sure to spray the sheet). Combine the rice flour and almond in a food processor, and grind to a fine meal. Add the remaining dry ingredients and process to mix.

In a bowl combine the yogurt, oil, egg and 1/2 cup water. Add the liquid ingredients to the dry all at once and mix until it forms a fluffy, sticky mixture (about 30 seconds). Form two equal mounds on the cookie sheet, about 5 inches apart and sprinkle with rice flour. Pat each one into a 6 inch thin disk (it will rise a bit) and round the edges. With a knife, cut a diagonal grid pattern on top of each flatbread. Bake until golden brown, about 25 minutes.

Let it cool on a drying rack and then add your ingredients to the top. You can also save the bread in an airtight container and later make sandwiches from it or cut off a slice with your morning coffee. I had some for dinner with a thin layer of tomato sauce, arugula, goat cheese, sun-dried tomatoes and drizzled with a little olive oil.

Come on 5:30!!