With the Queen’s Diamond Jubilee and the Olympics on the horizon…the whole country seems to have gone crazy for ‘Red White and Blue’. At Including Cake, I’ve been a little late to jump on that band wagon…but I have a few recipes lined up in coming weeks in the run to the Olympics!
Along with all the celebration comes the summer sunshine… plus picnics and bbq’s! As much as I love my sweet treats, I have recently been testing out a few more savoury recipes of the super-simple sort, things that can be whipped up in a flash and used for various different situations. Take my simple basic gluten free flat bread… I have since used this as a burger bun and also as a focaccia bread to name but a few variations of the theme.
Today I have a new variation on this recipe using solely teff flour. I have used dark teff in this recipe which has a slightly more earth taste, but you could use the light variety if you preferred a paler flatbread. I have added various spices and flavours in my recipe but feel free to change these up to suit you. The addition of nutritional yeast makes a wonderful addition to the teff as its cheesy nutty taste is a great compliment to the flavour, I would suggest you add this if you are able to but if not simply use what you have to hand. You could also add other veggies either mixed through the dough itself or pressed into the surface prior to baking, as I did with the tomatoes. Or roll out the dough into a flat sheet and cut breadsticks.
This flatbread has a lovely light and fluffy texture and a wholesome flavour, the natural cracking of the surface as it bakes gives it a lovely rustic finish. The teff flour itself has a strong nutty earthy flavour and will tend to dominate so feel free to try combining various spices to suit. Great served with a dip or simple homemade tomato ketchup.
Recipe: Simple Rustic Flatbread
Makes 2 flatbreads
100g dark teff flour (alternatively use light teff flour)
1 heaped tsp baking powder
4 tbs nutritional yeast
1 tsp red palm oil or coconut oil- melted
80g plain yoghurt (I used soy yoghurt but any regular yoghurt should also work fine)
1 tsp mustard
1 tsp spices (I used a ‘spicy Italian mix’)
½ tsp salt
Approx. 20g water as needed to mix
Mix the dry ingredients together in a small bowl. Mix the wet ingredients together in another bowl and then add to the dry.
Mix through and bring the dough into a ball with your hands, adding a little water if needed. Using either floured or wet hands as preferred (to prevent sticking) form two balls and flatten each of them to approx. 1cm thick on to a parchment lined baking sheet.
Apply any toppings or seasonings and bake in a pre-heated oven at 200C for approx. 15mins.