People around the world have been making flatbreads for millennia, and it’s because of this rich history and tradition, that we have determined eating bread to be good for the soul. So why not feed your soul (and body) with this more modernized tuja-fied version?
We know that bread has long been vilified as a nutrient-poor filler in our diets, but eaten in moderation and with the right ingredients, bread can be a good (and we don’t just mean delicious) addition to your meals.
These Middle Eastern-inspired rustic discs, for instance, are flat in shape, but high in flavour and flecked with good-for-you add-ins, like chia seed. Chia, with its hydrating, gel-like properties, gives you a pop of fibre, protein, and omega-3s in every bite.
Add to that a homemade za’atar combining sumac (with its astringent lemony zing), sesame (helloooo calcium), oregano (antioxidant city) and flaky sea salt (for it’s yum-factor). Finally, brush with a quality olive oil for extra heart love. You’ll be thanking your ancestors again and again.
Flavour-Stacked Flatbreads Ingredients
1. Preheat the oven to 425°C and line a cookie sheet with parchment paper.
2. Stir chia seeds and ½ cup of warm water together. Set aside to soak until a thick gel forms, about 10 minutes.
3. In a separate bowl, stir together the yeast with the room temperature water and sugar. Set aside for about 10 minutes until the mixture begins to foam. Add the olive oil to the mixture. If it doesn’t foam, your yeast may be dead and you will need to replace it.
4. Meanwhile, in the bowl of a stand-mixer (or a large bowl) whisk together all of the dry ingredients: masa harina, sorghum flour, tapioca and arrowroot starches, and salt.
5. Place the paddle attachment on the mixer (or use a strong, sturdy arm), to stir in the yeast mixture and chia seed gel until the dough forms a soft, clay-like consistency. If the dough is too wet, add more masa harina in, one teaspoon at a time. If the dough is too dry, add more water in, one teaspoon at a time.
6. Divide the dough into 12 balls (between the size of a golf ball and tennis ball). On a clean, dry surface sprinkled with a little masa harina, use a rolling pin to roll each ball out to about ¼-inch thick circle, about 4-5 inches in diameter.
7. Place the rolled out discs onto the parchment-lined cookie sheet. Once the sheet is full (you’ll fit about 5 flatbreads), place in the oven. Bake for about 13-15 minutes or until slightly golden and cracker-like, flipping half-way through.
8. While the flatbreads are baking, make the za’atar (recipe below).
9. Cool on a wire rack and place the next batch in the oven.
10. Once cooled, brush with olive oil and sprinkle with za’atar, to taste. If you don’t have the ingredients for za’atar, flaky sea salt will do just fine.
*Note: If you lift and rotate the dough as you’re rolling it out, it will help to prevent sticking. If the dough still sticks to the surface, try rolling it between two sheets of parchment paper. Tip the parchment upside down onto the cookie sheet and peel away the paper to release.