FLAT BREAD WITH SPRING ONION
I made these flat breads (Paleo and Vegan) for a picnic with my 2.5 yr old son and he loved them. I’m not a fan of raw onion or too much cooked onion in dishes but this combination is just so delicious.
I was also surprised how easy it was to make. I actually enjoyed making them where other times, I’ve not enjoyed making tortillas and other flat breads.
¼ cup Quinoa flour or green banana flour
¾ cup Arrowroot flour or tapioca flour
¼ tsp. Baking soda
⅛ tsp. Salt
2 tbsp. Extra virgin olive oil
¼ tsp. Apple cider vinegar
½ cup Hot water
4-5 tbsp. Green onion, finely diced
Coconut oil or ghee for frying
1. In a medium bowl, mix the quinoa/green banana flour, arrowroot/tapioca flour, baking soda and salt. Make a well in the center. Add the olive oil and apple cider vinegar and stir until absorbed; add the hot water and spring onions and mix until dough forms.
2. Take a table tennis size ball of dough and use your hand to press it flat between 2 sheets of parchment paper to your desired thickness.
3. Heat 1-2 teaspoons oil in a skillet on medium heat. Brown the flat breads 2-3 minutes per side.
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