Recipe Directions
1. Place everything into the food processor except for the lime. Juice a little of it. Add water as needed, but not much. It should be nice and gluey, not soupy.
2. Lay onto two Teflex sheets. This recipe makes either two rather thin cracker breads, or one rather thick flatbread and one thick tortilla. You can get creative with the shapes of course. Squeeze a little more of the lime juice over the batter.
3. Score as you like with a knife. Dehydrate for 3 hours. Flip and dehydrate for an additional hour, or until solid, but pliable. I usually do the first part in the morning, leave them in all day and turn on the dehydrator for an hour or so as I prep my salad, do dishes, etc.
4. Enjoy with curry, cauliflower tabouli, tomato sauce, raw mustard, or as a snack by itself.
Pianissima's Thoughts
By pianissima I’ve been making lots of flatbreads lately.
You can create your own with staples like zucchini, flax seeds, and flavorings of your choice.
Hemp seeds are a great addition (about 2 tablespoons) if you have them.
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Comments
Top voted
pianissima
Jul 24, 2010
(serve over cawliflower tabouleh)
sweetpea
Jul 18, 2010
Lovely, flatbreads are so good for putting salad into and getting a fuller meal, thankx.
bellasera
Jul 21, 2010
cool! I use left over pulp too pianissima, It's so tasty mixed with stuff.
All
pianissima
Jul 24, 2010
(serve over cawliflower tabouleh)
pianissima
Jul 24, 2010
saag: (you have to use a blender or better yet a magic bullet to get this really creamy) mix 2 TB sesame seeds, a little water, a pinch of salt, a TB of garam masala and a little bit of jalepeno or other chili pepper (use as much or a little as you can stand), blend with a handful of spinach. blend. add another handful of spinach. blend. add another handful of spinach.
these are very approximate measurements. if you like things thicker, add more sesame seeds. this is one of the most interesting raw dishes i've had (i was inspired by kate wood). it also be made with swiss chard, or a combo.
bellasera
Jul 21, 2010
cool! I use left over pulp too pianissima, It's so tasty mixed with stuff.
pianissima
Jul 21, 2010
this is true, but gabriel cousens swears that in the first 3 hours only evaporation happens, no cooking... i actually stopped doing this cuz it was too much to monitor sometimes, so i'll switch it
rishisraw
Jul 21, 2010
145 is cooked, stick to 115
pianissima
Jul 19, 2010
yes, they are very flexible and they become sturdier when most of the moisture is gone (from the dehydration). is you leave them a little wetter they make a nice base for a pizza... you can alter the spices, or have a spicy pizza crust.
angie207
Jul 19, 2010
Do the tortillas come out flexible enough to use for a wrap?
sweetpea
Jul 18, 2010
Lovely, flatbreads are so good for putting salad into and getting a fuller meal, thankx.
pianissima
Jul 14, 2010
so glad!
Judy_Ariella
Jul 12, 2010
It tasted wonderfull.the perfect wrap. I was looking for something like a wrap that dose not fall apart.Thank you for the recipe.
pianissima
Jul 06, 2010
also, any juice place usually throws out their pulp and will gladly give it to you for free
pianissima
Jul 06, 2010
these are all great suggestions. i use pulp because it's cheaper than using EXTRA produce if i already have it. just up celery, parsley, (i wouldn't use cuke... too much water), whatever and add it to the mixture with less water. if all the veggies were whole you probably wouldn't even need to add water. you might want to seed the tomato as well.
Turil
Jul 06, 2010
For pulp, you can also shred the veggie/fruit with a regular cheese grater on the smallest hole, then use a cheesecloth or other thin cotton cloth to squeeze the juice out. What's left is pulp. I don't even bother with an electric juicer, since this process is easier to clean and more energy efficient.
maihio
Jul 05, 2010
when a recipe i have calls for pulp, i just whir it up in magic bullet... and let it drain through a mesh screen (i use cheese cloth and press down from the top)....
may not be the best, but has worked for me!
JoyceH
Jul 05, 2010
This looks good! What if you don't have a juicer for the green pulp? I am always stumped at what to do for recipes that call for leftover pulp from juicing.
littlebirdie
Jul 05, 2010
Boy, this looks tremendous. Mmmmmm. I'm going to try it this weekend, once I finish building my solar dehydrator. I love indian food.
Satchy
Jul 05, 2010
This sounds really good. The other day when I was eating a raw curry dish I was thinking how nice it would be to have with flatbread. Looking forward to making. Thanks for the recipe.
Meditating
Jul 05, 2010
That looks and sounds great. I am going to try it.
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