These flatbreads are ready in a minute and are sure healthier than ordinary bread. No sugar or oil, and yet delicious taste.
Experimental flatbread studies
- I have prepared them in two ways so far – buckwheat and oatmeal.
- However, there are a lot of choices and I recommend to experiment with ingredients.
- Next time I would like to try for example a millet, chickpea or groat base, a corn flour as a connector and always a small amount of nuts and seeds.
- Any spice mixture will determine the final taste.
- I tried the curry spice and the Czech classics of lovage, marjoram and cumin. Next time I want to try ginger spice, Thai curry paste, garam masala or adjique.
Soaking increases volume, cleans the grain and facilitates digestion
- The basis is to get acquainted with soaking and germination.
- Seeds and nuts soaked overnight in water get swell, which makes them more germinating and more digestible.
- By soaking and germination, the seed is being activated and its enzymes are switched on, which nourishes our bodies well.
Gluten free preventively
- It is recommended to add a dose of sprouted rye or other cereal into the dough even when baking ordinary bread as well.
- However, the gluten contained in most cereals is generally not recommended.
- It is great for baking and shaping dough – it is good for flexibility and gummation.
- But gluten is an indigestible glycoprotein and it makes our intestines to pass insufficiently spent blocks of proteins into the blood, which subsequently clogs the lymph and the immune system.
- Gluten is in wheat, spelt, rye, barley. Oats are considered to be gluten-free.
- Gluten does not contain millet, rice, corn, potatoes, buckwheat, amaranth, quinoa (cane), cannabis, chia seeds …
- In oat flatbread recipe, I used an ingredient, that we mostly know only in roasted and salted form – peanuts.
- But Vietnamese in Czech Republic do sell raw peanuts! It costs 60 crowns per pound and have surprisingly a different flavour – reminds the taste of fresh peas with potatoes.
- Just as the pease, the peanuts grow in pods and as the potatoes under the ground.
- It is also good to soak them overnight and then use it for cooking or baking. (They are edible even raw).
Recipe for buckwheat curry flatbreads:
- 500g of buckwheat
- 3 fistful of sunflower seeds
- 200g wholemeal spelt flour
- mixed curry spice, salt, soy sauce (no sugar, no glutamate)
- Rinse the buckwheat and let it soak overnight in the water.
- Do the same thing with sunflowers.
- It is better to dip each kind of seed separately.
- In the morning rinse once again and mix both.
- Add spices, salt, soysauce and flour.
- Stir well and let it one hour to swell.
- The saturated flour makes a paste-like consistency, which is easy to fry as a flatbread.
- Using a spoon or a small ladle, put a mixture on the pan – ideally on a flatbread pan, but I did not have it.
- Roast it at almost maximum power (for example, 5/6 level).
- In about 2 minutes, turn them and bake for the same or shorter time on the other side.
- Serve with fresh vegetables.
- They are excellent with whole mustard and dill.
- The second day after staying in the fridge, the flatbreads are perhaps even better, pretty sappy.