Happy Thursday-almost-Friday, wheee!
Having now mostly filled the post-yoga void that was my stomach, I feel a bit more up to the task of writing this. Except that I either have yoga brain or am a little (a lot) brain dead, so maybe I should just let the pictures do the talking. Yup, that sounds like an excellent idea.
Mmmm. You should make it. Considering it takes all of not even five minutes to make, and contains, um, THREE ingredients? Sign me up. Besides, I know you, and therefore I know that you have random bits of things lurking in the fridge that would be ten thousand times better on top of some bread. Right? Right.
Get cat help when you can, it makes eating and photographing so much more entertaining…
Whole Wheat Flatbread
Makes one 10″ flatbread (I used a cast iron skillet). Recipe slightly adapted from the awesome blog Eat Well. Party Hard, here!
Minimal ingredients, half hour ish in the oven, and boom. Ridiculously tasty flatbread. Winner, winner! Delicious with savory spreads like lentils, hummus, or whatever… and equally so with raw honey and cinnamon.
- 1 c whole wheat pastry flour
- 3/4 tsp salt
- 1.5 c water
- 2.5 tbsp olive oil
Whisk together flour and salt. Pour in water, whisk until lumps are gone. Cover the batter (should be thin) with a towel and let sit while the oven is preheating.
Heat oven to 450. Pour olive oil into the skillet, and when the oven is hot, pop the skillet into the oven for a few minutes, until you can just smell the oil (not smoke!). Take the skillet back out, pour in the batter, and bake for 35-40 minutes, until the edges are lightly browned and the top is firm. Let cool in the pan for a bit, then cut and serve.
Best right after baking, or at most a few hours after. I did save a few pieces for the next day and obviously they were still delicious, but nothing beats freshly baked. I found the edges stayed crispiest stored in plastic, as opposed to glass.