Flat bread is something between a crumbly cracker and a crisp biscuit. Once you have mastered the technique, experiment with ingredients to make both sweet and savory snacks. You may use sunflower seeds, walnuts, spinach or onions. This is a very earthy flat bread, healthy and nutritious.
- 4-5 sun-dried tomatoes, finely chopped
- 1/2 cup whole wheat flour
- 1/2 cup stone ground, garbanzo bean flour
- 1 Tbsp. brown sugar
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp cayenne pepper
- 1 egg and 1 egg white
- 2 Tbsp. chopped fresh thyme
- 1/3 cup finely chopped pistachios
Note: If you are using not oil-packed tomatoes, you need to make them soft.
In the small bowl, pour the boiling water about 2 cups over the tomatoes. Let stand until the tomatoes are slightly soft, 3-5 minutes. Drain and pat dry with paper towels and chop the tomatoes finely. If using oil-packed tomatoes then you don’t need to do this.
Preheat an oven to 350F/Coat a large, baking sheet with nonstick cooking spray.
Into a large bowl, sift together the whole wheat flour, garbanzo bean flour, brown sugar, salt, baking powder, and cayenne pepper. Add the egg and egg white and thyme and stir vigorously to combine. The dough will be very stiff at this point. Add the chopped pistachios and chopped tomatoes and work them into the dough.
Turn the dough out onto a lightly floured surface and knead it a few times. Pat and roll into 10-inch disc about 1/4 inch thick. With a sharp knife, cut the dough into 8 pieces and place them at least i inch apart on the prepared baking sheet.
Bake for 10 minutes. Turn over and bake until dry and lightly browned, 10 minutes longer. Transfer to a wire rack to cool completely.