Soft Flatbread

Flatbread with jam and frozen black raspberries

Every now and then I stumble upon a recipe that I try the first time as it is without tweaking it at all just to see how easy it is, and how it will be received by my taste tester...a.k.a. my husband. I originally saw this recipe in the February 2012 issue of Taste For Life Magazine (http://www.tasteforlife.com/), who in turn quoted that the original recipe came from The Food Matters Cookbook by Mark Bittman (Simon & Schuster, 2010).

This original recipe was called Easy Whole Grain Flatbread, it was made with a base of flour, and cornmeal (or gluten free flour and cornmeal). It  had too much salt  and fat in it. This original did not come out like flatbread it was like a cracker and felt too oily to the touch.

Soft Flatbread

Cut into sandwich squares

2 cups flour (I used spelt, but you can use what ever you prefer, even a gluten free flour mix with no leavening agents)
1/2 teaspoon salt
1 teaspoon Italian seasoning
1 Tablespoon melted coconut oil
2 1/2 cups water


Preheat oven to 400 degrees F.

Whisk the flour, salt and Italian seasoning together in a bowl. Pour in water and melted coconut oil. Mix together until just mixed.

Spray or grease a large jelly roll pan. Pour batter in pan.

Bake in 400 degree oven for 25-30 minutes. Depending on how soft you prefer the flat bread.

Cool on wire rack 5 minutes before lifting off with spatula or pancake flipper. Continue to cool on wire rack until cool to touch. Cut into desired size shape to use for sandwiches or be eaten alongside a nice salad, chili, soup or even toasted with jam (which happens to be my favorite way to eat it).

Flatbread right out of oven

Variations
Apple Cinnamon: Omit Italian seasoning and water; substitute 1 teaspoon cinnamon and 2 cups organic apple juice

Orange Vanilla: Omit Italian seasoning and water; Substitute grated orange rind, 1 1/4 cup water, 1 1/4 cup orange juice, and add 1 teaspoon vanilla

Taco/Chili Flavor:  Substitute 1 teaspoon chili powder, 1/2 teaspoon oregano, for the Italian Seasoning

Food Matters Cookbook by Mark Bittman:  http://www.amazon.com/The-Food-Matters-Cookbook-Revolutionary/dp/1439120234/ref=sr_1_5?ie=UTF8&qid=1332952708&sr=8-5