Grain-free, Bean-free Flatbread and Tortillas

This flatbread recipes is simple and versatile. You can refrigerate and use the dough at your leisure. The flatbread can either be baked or cooked on the stove top. You can use this to make quesadillas, flatbread pizza, grain-free matzah, tortilla chips, taco shells, etc. You will need a food processor or wide-based blender for this recipe.

2 1/2 cup whole quinoa
1/4 cup flax seeds
2  3/4 cup water
2 cup amaranth flour

1) Place quinoa, flax seed, and 2 cups water into food processor, process for 3 minutes.
2) Add 1/2 cup water to food processor, and process for three minutes.
3) Add 1/4 cup water and then process till homogeneous.
4) Place amaranth flour in a separate bowl.
5) Pour quinoa mixture into bowl and mix with a silicone or rubber spatula.

At this point you can either refrigerate your dough or roll it out. I usually use a wooden rolling pin and amaranth flour for dusting.

If you cook your flatbread on the stove top, you can use some oil in your skillet. Use a medium heat and flip it after a couple of minutes. Cook until golden brown or some bubbles form.

If you bake your flatbread, do it at 400 F. If you're making pizza, bake flatbread for a few minutes, until some bubbles form, and then put on ingredients. I bake my flatbread on a silicone sheet to prevent sticking.

Have fun!

This flatbread is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, almond-free, tree nut-free, egg-free, potato-free, nightshade-free, xanthan gum-free, sugar-free, and yeast-free.