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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. flatbread 1

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. flatbread 2

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)
  1. 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).
  2. 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.
  3. Knead in the rest of the ingredients until the dough is well blended.
  4. Measure dough out into desired size rounds. I weighed mine at 2 ounces each – the recipe made 6.
  5. 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.
  6. Wrap in a towel or tortilla warmer until ready to serve. flatbread 3

 

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