Einkorn, Quinoa and Chia Flatbreads

The original recipe uses einkorn, chickpea and millet flours in equal parts. Improvise with whatever wholesome flour you have on hand.

Nutritionper 100 g›

320

Calories

11.5g

Protein

39g

Carbs

14g

Fat

Ingredients

2	eggs
1/2 кофичка	yogurt
1 чаена лъжичка	baking soda
1 супена лъжица	vinegar
3-4 супени лъжици	olive oil
1 супена лъжица	chia
1 супена лъжица	honey
1 чаена лъжичка	Himalayan salt
1-2 супени лъжици	pumpkin and/or sunflower seeds
около 350-400 г общо	einkorn and quinoa flour (2:1 ratio)
100 г	cheese (sirene) or kashkaval (optional)
—	melted cow's butter (for dipping)

In a large bowl mix the eggs, yogurt, baking soda, vinegar, olive oil, chia, honey, Himalayan salt and the pumpkin and/or sunflower seeds.
Add einkorn and quinoa flour in a 2:1 ratio, a little at a time while stirring. (As mentioned, the original recipe is with einkorn, chickpea and millet flours in equal parts. Unfortunately I did not have these flours available and used einkorn and quinoa flour and it turned out wonderfully. I will try the other flours soon, it may be even better. So improvise with the flours, use whatever wholesome flour you have available.)
When the mixture thickens to a sticky dough (about 350–400 g flour total), you may add 100 g cheese (sirene) or kashkaval, if desired.
Shape little balls, dip them in melted cow's butter and place them in a pre-warmed, buttered tray or on baking paper. As soon as you put them in the heated oven, raise the temperature to 250°C for 5 minutes and then lower it to 180°C for another 5 minutes.
And there you have fresh, warm and above all wholesome flatbreads, with or without cheese/kashkaval, in no more than half an hour.