- Servings4 flatbreads
- Prep15 min
- Cooking20 min
- DifficultyMedium
Quinoa, the Andean pseudo-grain, lends itself to a flatbread as readily as to a bowl. Its flour, rich in complete protein, makes a supple, satisfying flatbread. Black sesame and cumin, added at the end, bring crunch and fragrance.
Ingredients
- 1 ½ cups quinoa flour (or 2 cups cooked quinoa + ½ cup oat flakes)
- ¼ cup water
- 2 large eggs (or 3 tbsp chia seeds soaked overnight)
- 2 tbsp ghee (or olive oil) for cooking
- 2 tbsp black sesame seeds
- 1 tbsp cumin seeds
- 3 tbsp hemp protein powder (optional)
- A pinch of kosher salt
- 1 tbsp baking soda
Preparation
Put all the ingredients except the seeds in a blender and blend at medium or high speed to a uniform dough. Add a little water if needed.
Fold in the sesame and cumin seeds with a fork.
Heat half a spoon of ghee in a pan over medium-low heat, swirling to coat. Pour in a ladle of batter and cook for 2 to 4 minutes depending on size. When bubbles appear, the edges look dry and the underside is golden, flip and cook for two more minutes.
Serve spread with sesame-garlic butter, a few slices of avocado, onion sprouts, a dash of lime juice and fresh chilli.
