Middle Eastern · Lunch
Herb and Sumac Flatbread
Chewy gluten-free flatbread made with rice flour, tapioca starch, and chickpea flour, topped with olive oil, fresh parsley, mint, and sumac. Cooked in a hot skillet until blistered and finished with lemon zest, served warm alongside labneh for dipping.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
378Calories
7.2gProtein
14.8gFat
54.8gCarbs
1.8gSugar
5.9gFiber
812mgSodium
9mgChol
2.1gSat Fat
312mgPotassium
95mgCalcium
2.6mgIron
0mcgVitamin B12
10mgVitamin C
Goes well with
Crisp Pale Lager
local
Ayran
international
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Whisk together rice flour, tapioca starch, chickpea flour, xanthan gum, salt, and baking powder. Pour in warm water and 1 tablespoon olive oil, whisking until smooth. Let rest 30 minutes.
2
Sear
Heat a thin film of olive oil in a nonstick skillet over medium heat. Pour batter in and spread to 6 inches, cooking 3 to 4 minutes until golden with browned spots underneath.
3
Sear
Flip and cook the second side 2 to 3 minutes over medium heat until it springs back when pressed and shows golden spotting.
4
Plate
Transfer to a plate and scatter parsley, mint, sumac, and lemon zest over the warm flatbread. Serve with labneh for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup120g rice flour
- 2/3 cup100g tapioca starch
- 6 tbsp46g chickpea flour
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp baking powder
- 2/3 cup160ml warm water
- 2 tbsp28g olive oil, plus extra for cooking
- 4 tsp4 tsp sumac
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp lemon zest
- 4 tbsp60g labneh, for serving
