Whole Food, Plant-Based Recipe Cassava Flatbread

Recipe courtesy of Hilary Agin, PPMNY Community Member

This gluten-free flatbread is such a great base for any toppings. Change up the seasoning in the dough or the ingredients on top to make it your own! The texture is different than gluten-based flatbread – it’s a bit chewier. This dough has flax seed which has omega 3 and psyllium husk which is prebiotic fiber.

Ingredients

  • 1 cup cassava flour

  • 1 T psyllium husk
  • 1 tsp salt (or to taste)
  • 1 T za’atar (or replace with whatever seasoning you enjoy – could use oregano, basil, parsley instead)
  • 1 tsp apple cider vinegar
  • 1 cup + 3 T water
  • 1 T flaxseed meal

Instructions

1. Mix flax with water and let it sit for about 5 minutes.
2. Add the apple cider vinegar.
3. In a separate bowl, mix all the dry ingredients.
4. Combine the dry and wet ingredients and mix the dough until all ingredients are integrated. The dough should stick together in a ball but not be too dry. You may need to add a bit more water but it shouldn’t be sticky. Note: you can use the dough right away or wrap in saran wrap and store in the refrigerator until you are ready to use it.
5. Divide dough into three.
6. Take two pieces of parchment paper and put one down. Put the first piece of dough down on parchment and place another piece of parchment on top. Then use a rolling pin to flatten. I make mine on the thinner side – have a look at the picture.
7. Place the flatbreads in an oven preheated to 425°F (with nothing on them) for about 12-15 minutes. Then take them out and turn them over. Bake another 8-10 minutes. You want them cooked but not too brown.
8. Add whatever topping you would like and then put back in the oven until your toppings are cooked the way you want them (about 6-10 minutes).