Gluten Free Flat Bread

Last night, I was re-vamping some leftover curried lentils, and I decided we needed a gluten-free bread alternative to join the party.

So where did I look? Of course! Pinterest!  I found this Gluten free flatbread from http://glutenfreeday.com.  It looked so easy, and I had the ingredients on hand.

Of course I tweaked the recipe, mostly because I have teff flour on hand and wanted to use it.

I am sure her recipe works perfectly as it was, but I added a few things to mine.  I did 2/1 quinoa flour to teff.  I added a tsp of cumin, and after I spread it out thin, I sprinkled it with salt, pepper and Charnushka (nigella seeds).  My bread came out wonderfully aromatic, and was perfect with the curry.

This is the original recipe:
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Gluten free flatbread
- 1 cup quinoa flour
-1/2 -1 tsp salt
-1 tbls psyllium husk
-3/4 cup water
Preheat oven to 400 

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.

Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.
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I recommend that you try it with the nigella seeds if you can find them.  I buy mine from Penzey's.  They add so much to crackers, flat breads and other breads like rye.