Amended, but Inspired by plantyou on Instagram
Makes approximately 10 4 ½”-5” flatbreads using 1/4 cup batter each.
Approximately 45 calories, 1.3 g fat, 1 g fiber, 1.8 g protein each
In blender add all ingredients and let sit for at least one hour. When ready to cook, blend until very smooth. With my Vitamix, this took about 40 seconds.
Let batter rest for 10 minutes as you preheat the nonstick pan on medium high heat, or you’re your griddle to about 385 F.
When ready to cook, you may want to use a measuring cup to get a consistent sized flatbread: 1/4 cup of batter will produce approx. a 4 ½” -5” flatbread, and give you about 10 flatbreads per recipe. Use more for larger but fewer flatbreads. Proceed by either continuing to use the measuring cup, or approximate the amount as you pour.
If using a pan, tilt the pan to spread the batter. With a griddle, spread into a wider round shape with a spatula or back of a spoon.
Turn when the edges dry and pull up a little and the top seems a bit dryer–check for a golden- brown underside. If ready, turn and cook to golden brown on the other side. Turn one more time, press very lightly on the flatbread to press out any uncooked batter, and let cook a couple of minutes more. They may puff a beat as moisture is released
Lay on wire racks to cool as they are cooked.
Note: As you make flatbreads, the batter thickens and you may want to add a bit more water to give a lighter consistency. Start with 2 tablespoons of added water, up to 1/4 cup.
As I show in my video (by the same name) on YouTube.com/nan simonsen, a griddle is a much faster way to go, but I made a batch while in an Airbnb on vacation and was happy to use a nonstick pan there.
These are pliable, and a delicious folded over any food as described in the video. Or use in sandwich form, with a little help from a supporting hand or napkin. ENJOY!
