Quinoa Flatbread

 

Well, here it is the first week of December and we are wading deep into Christmas baking territory. I thought I should probably try and squeeze at least one or two healthy recipes in this month.

You know, to give the appearance that I'm not trying to sabotage every diet in the world.

Which, I'm not trying to do by the way.

*cough cough*

That's my story and I'm sticking to it.

Anyhoooo...

Here is something a little healthier to help get you through the holidays.

They are only 99 calories per flatbread, 17 carbs, 3 fat, and 3 protein. Plus, they are full of healthy stuff that is maybe a touch better for you than fudge and cookies.

Maybe....

 

 

Quinoa Flatbread

(Slightly adapted from Of Soups and Souffles)

 

Ingredients

3/4 cup quinoa, uncooked

1 cup water

1 large carrot

1/2 medium purple onion

1 jalapeno, seeded

pinch sea salt

2 1/2 cups whole wheat flour

3 Tbsp butter, melted

 

Directions

Cook the quinoa in the water. Fluff and let cool, but not completely.

Using the shredder attachment on your food processor, shred the carrot, onion, and jalapeno into small bits. Remove the attachment and fit in the dough blade.

Pulse the vegetables with the quinoa and a pinch of sea salt until it begins to hold together. Pulse in 1 1/2 cups of the whole wheat flour until the dough holds together.

Turn into a big bowl or floured surface and work as much more of the flour as needed, by hand, until the dough isn't sticky anymore and is soft and elastic.

 

 

Cover and let dough rest for 20 minutes in a lightly oiled bowl.

After 20 minutes, break into 16 or 17 equal pieces and roll into balls.

 

 

Dust lightly with flour and roll as thin a flatbread as possible.

 

 

Continue with all the balls. Stack them on a plate so they are all ready to go when you are ready to cook them.

 

 

Heat a large skillet over medium heat. When it is hot, cook flatbreads, one at a time.

Place in pan, lightly brush the side facing up with a bit of butter using a pastry or basting brush.

 

 

Cook for about 1 minute - until underside has started to turn brown. Flip over and cook other side for another minute.

 

 

I placed mine on a cooling rack until I had cooked them all.

 

 

I had 2 for dinner with some spinach, curried chicken, and a dollop of Greek yogurt. So yummy.

 

 

I brought them to work the next afternoon and served them with hummus and tzatziki. They were great that way too.

I have never made any kind of flatbread before so I was surprised at how easy these were to make. They dough only took a few minutes to pull together. Rolling it out took less than 1 minute per flatbread.

The only thing that took a while was cooking them. With 17 flatbreads to cook and taking approximately 2 minutes per, it took about 35 - 40 minutes to cook them.

From start to finish it was probably about an hour and a half (including resting time for the dough).

Totally worth it.

I would love to make a sweet version of these. I think I may give that a try as soon as the Christmas sweets extravaganza is over.

 

Be sure to visit The Mandatory Mooch and Blissful and Domestic and A Humble Bumble for some great links!