For a few months, I’ve had a box of rice flour sitting in my pantry. I’ve had flat bread on the brain recently and was tempted to try making some with the flour, but a lot of the recipes I’ve seen have seemed so bland and uninteresting, but with some fresh-picked thyme blossoms in my hot little hands, I had the perfect excuse to try a rice flour flat bread.
It was much easier than I thought and I plan to repeat whenever we need a quick starch to accompany a meal. The entire process took about 20 minutes, and the resulting flat breads were soft and flavorful – a perfect accompaniment for our meal, and the few that were left over were still great the next morning with eggs for breakfast.
Rice Flour Thyme Blossom Flat Bread
- 1 cup rice flour
- 1 cup hot water
- 2 tsp coconut oil
- 2 tbsp thyme blossoms, chopped
- 1/2 tsp salt (adjust to taste)
- Put the water in a small saucepan and bring to a simmer. Meanwhile, place flour in a medium mixing bowl and measure out the other ingredients (don’t mix yet).
- Once the water comes to a simmer, pour into the mixing bowl and stir until smooth. Let the mixture sit for about 5 minutes until it’s cool enough to handle.
- Knead in the rest of the ingredients until the dough is well blended.
- Measure dough out into desired size rounds. I weighed mine at 2 ounces each – the recipe made 6.
- Heat a skillet to medium and then flatten and cook the breads about 2-3 minutes per side (until they get a bit of color). Watch them closely though because they go from perfect to burnt in no time.
- Wrap in a towel or tortilla warmer until ready to serve.