It’s been a few months since my husband and I started to leave out wheat from our daily meals. It’s left us feeling lighter, less bloated and more energetic. We have started to fill ourselves up with more wholesome meals, greens and well who am I kidding, dessert too. (I’m never giving that up!)
The nightly soup and salad dinner can get so boring so I decided to work on a baked flatbread which would be packed with flavour and crunch. It would need to form the base for a topping of sautéed Vegetables (Bell pepper, Onions and Carrots) and Anari Cheese which is a crumbly mild cheese from Cyprus made from Sheep, Goat and Cow’s Milk. Definitely less lactose than the regular cow’s milk which means it’s easier to digest too.
This recipe is perfect for a light dinner for two. Make a salad on the side or sneak it in under the vegetables and cheese and it’s likely your husband/child won’t even suspect it’s in there.
Zaatar Gluten Free Baked Flatbread
Serving Size: 2
Prep Time: 35 (resting the dough)
Baking Time: 20 Mins
1/3 Cup Finger Millet
2 Tbsp Flaxseed Powder
2 Tbsp Chickpea Flour
1 tsp Yeast
1/2 tsp Sugar
1/2 tsp Salt
1/2 Tbsp Zaatar Powder
1/3 Cup Water
- Mix the dry ingredients in a bowl
- Make a well and add the water and make a dough
- Leave the dough in the bowl, covered with a cloth in a warm place to rest for 30 mins
- Divide the dough into two equal portions and roll out into a rectangular piece of 1/4 cm thickness
- Lay on a baking sheet and bake in the oven at 150 °C for 20-22 mins until golden brown, slightly risen yet dry like a cracker
The flatbread stores well at room temperature in an airtight container for upto 5 days.
You could consider replacing the Zaatar with Chilli Flakes, Garlic or Sundried Tomatoes for a different flavour.