I’ve developed, tried and tested this recipe to make the softest flatbread, from artisan organic flours and seeds, that are cultivated from ancient strains of grain to give a wholesome, nutty, light taste. The psyllium and flax seeds provide the flexible quality and texture that act as a gluten replacement.

INGREDIENTS

6 Flat breads
1 Cup Chestnut flour or wholegrain rice flour
1 Cup buckwheat flour
1 tbsp psyllium seeds
2 tbsp dark brown flax seeds
1 tsp salt
2 tsp Baking powder
1 tsp Olive oil
1 cup water (to soak psyllium seeds)

Preparation

• Soak the psyllium seeds in a cup measure of hot water and let them sit for 5 mins to soak

• Place all the dry ingredients into a bowl and mix.

• Then add the psyllium to the dry ingredients and mix until the consistency is sloppy, yet not too sloppy it won’t form a loose shape when you take a spoonful for each flat bread

• Flour your worktop and separate the mix into generous spoonfuls, flatten by hand into circles until 1/2 cm thick.

• Place in a dry hot pan and cook each side till golden. They take a couple of minutes each side.

• They will keep for 2-3 days in an airtight container or can be frozen to use when needed.

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