This Brown Pea Flatbread is made with just 4 main ingredients. It’s crispy and delicious on the outside with creamy middle. You can serve with different spreads or indulge into them on their own, just make sure to eat while they are hot.
COURSE: Breakfast, Lunch
CATEGORY: Vegeterian, Gluten Free
PREP TIME: 2 hours
COOKING TIME: 20 minutes
SERVINGS: 2 Flatbreads
Ingredients
Jurgensburg Organic Brown Pea flour – 2 cups (280g)
Water– 650ml
Olive oil – 5 tbsp
Sea salt – 0.5 tsp
TOPPING
Coarse Sea salt – 0,5 tsp
Grated parmesan – 100g
Finely sliced Shallot onion – 0,5
Organic Product
Preparation
- In a large bowl mix together sifted Brown Pea flour with salt
- Gradually add in the water whilst whisking to avoid any lumps
- Add Olive oil (the batter will be very liquidly)
- Now let the batter rest for 1,5 hr with a plastic wrap on to of the bowl (room temp).
- After batter has rested, preheat the oven to 230C.
- Oil the skillet or baking tray with olive oil. We used the lockable cake-baking tray D18cm.
- Pour the batter into the tray until 5mm thick
- Add the sliced onions into the batter
- After 10 min of baking sprinkle parmesan on the top
- Bake for 10 more minutes or until golden on top and crispy around the edges.
- Remove from the oven and let rest for 3 minutes
- Remove from tray and sprinkle with a little pinch of sea salt flakes and cut into slices.
- You can bake 2 at the time, or one after another
Recipe by Katrina G
