Gluten-Free Flax Garlic Flatbread
Ground flax adds nutty flavor and a nutritional boost to this gluten-free recipe. Flatbread is a wonderful accompaniment to a main meal. It also takes well to a number of toppings, including sliced avocado, hummus, roasted chicken and pesto. The batter can be made a day or two in advance and refrigerated. Bring it back to room temperature before baking.
1 whole garlic bulb
⅔ cup garbanzo bean (chickpea) flour
⅓ cup flax powder, preferably golden
2 teaspoons fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 cup water, room temperature
3 tablespoons + 2 teaspoons olive oil, more for drizzling parchment paper
1. Preheat oven to 400°F. Remove excess papery covering off the garlic bulb and slice off about ¼-inch from the top so that the tops of most of the cloves are exposed. Place garlic on a piece of parchment paper or aluminum foil and drizzle with a touch of olive oil. Wrap tightly and bake 30 minutes. Remove garlic from oven.
2. Place a 10-inch ovenproof (preferably cast-iron) skillet in preheated oven.
3. Sift garbanzo flour and flax powder into a large mixing bowl. Stir in thyme, salt and pepper. Whisk in water and 3 tablespoons olive oil until batter is smooth with no lumps. It should be slightly thicker than typical pancake batter. If too thick, stir in more water, 1 tablespoon at a time. Let mixture rest 30 minutes.
4. Once cool enough to handle, squeeze roasted garlic pulp into a small bowl and mash with a fork. Stir roasted garlic mash into garbanzo mixture.
5. Carefully remove warmed skillet from the oven. Coat the pan with remaining 2 teaspoons of olive oil and pour in the batter so that it covers the entire bottom of the pan. Return to preheated oven and bake 15 minutes or until edges are set and batter is almost cooked through. Turn on the oven broiler and broil 2 minutes or until top of bread is spotty-brown.
6. Release flatbread from the skillet onto a cutting board. Cut into wedges and serve hot.