How many times have you made something, but felt the need to brace the other party for what they were about to try? Haha, we all know that our food isn’t what most people are used to. I’m known for slaying my recipe before it even touches they’re lips.
My boyfriend knows it all too well. “Adam, can you test this for me?”, “Adam, I swear this one is better than the last” “Adam, *insert bio of the food here*”. Same with my friends. I always feel that I have to say something in case it sucks.
This time I didn’t say anything. I kind of poked the finished product a bit and said “Food’s ready!”
It really felt great when, about halfway through the show we were watching, Adam turns to me and says, “This is restaurant quality! I’d order this any day.”
The dough will be fairly sticky before kneading it. Heavily flour a surface, and then the dough, with the extra tapioca starch. You will knead the dough for a while before it comes to a nice consistency but eventually it will look like this:
This recipe makes about 3 medium flatbread servings. Serve as an appetizer (try with pesto, or marinara with toppings) to be shared
Find nutritional value below for each serving size. This includes about 1/4 cup additional tapioca starch for flouring your kneading surface.
20-24 minutes cook time
3/4 cup hot water
2 tsp active dry yeast
1 tbsp honey
3/4 cup millet flour
3/4 cup brown rice flour
1 cup tapioca starch, plus more for sprinkling (a lot more)
2 tsp xanthan gum (or guar gum)
1 tsp salt
1 egg (or one flax egg)
1/4 cup olive oil (or prefered cooking oil – I don’t suggest coconut oil here)
1/2 tsp vinegar (or apple cider vinegar)
Line a pan (I used a cookie sheet) with wax paper, and lightly oil
In a small mixing bowl, combine the honey and the hot water and yeast. Stire lightly to combine. Set aside.
In another bowl combine the dry ingredients.
In a separate mixing bowl, whisk together the egg, oil, and vinegar.
When the yeast is done proofing (about 7 minutes), add the wet ingredients to the dry ingredients. Stir until it’s combined. it will be thick. Then slowly add the yeast mixture. If using a mixer, use a low setting for about 2-3 minutes (making sure to occasionally scrape the sides) , or use a sillicone spatula until well combined and the dough is smooth.
Knead the dough on a heavily floured surface *See note above*
At this point, allow the dough to rise for an hour or overnight in a covered container, much bigger than the dough itself. When ready to cook , preheat the oven to 400F then place the dough on the prepared pan. Use a spatula or your hands to spread the dough out into whichever shape you like. Typically this would be round. I made mine rectangular. Be creative. If you are having difficulty spreading out the dough, wet or flour your hands, and press the dough out with your fingers (continue to wet, or flour, them as needed, though be careful to not change the consistency of the dough). Start in the middle of the dough and work out to the edges.
Pre-bake the crust in the preheated oven for 10 minutes.
Top with desired toppings, spread olive oil on the crust (for browning) and bake for an additional 10-14 minutes. The crust should be nice and golden brown around the edges when done.