spicy indian flatbread
i’ve been making lots of flatbreads lately. you can create your own with staples like: a seed, 1 zucchini, flax seeds, and flavorings of your choice.
1 cup mix of sunflower & pumpkin seeds, soaked
1 medium sized zucchini , chopped
3 tablespoon flax seeds, freshly ground
½ cup pulp left-over from making 1 16 oz green juice (celery, cuke, parsley, whatever...)
1 carrot, grated (or juice pulp)
1 clove garlic, chopped
dash sea salt and ground pepper
½ lime or lemon
2 tablespoon garam masala
1 tablespoon turmeric
1 tablespoon cumin
1 teaspoon jalepeno pepper
a little water, to whir
place everything in food processor except lime. juice a little of it. add water as needed, but not much. it should be nice and gluey, not soupy.
lay onto two teflex sheets. this recipe makes either two rather thin cracker breads, or one rather thick flatbread and one thick tortilla… you can get creative with the shapes of course. squeeze a little more of the lime juice over the batter.
score as you like with a knife. dehydrate for 3 hours. flip and dehydrate for an additional hour, or until solid, but pliable. i usually do the first part in the morning, leave them in all day and turn on the dehydrator for an hour or so as i prep my salad, do dishes, etc…
enjoy with curry, cauliflower taboule, tomato sauce, raw mustard, or as a snack by itself.
hemp seeds are a great addition (about 2 TBs) if you have them.