Summer Greens Flatbread
Ingredients
- 11/3 cups packed cooked greens and stems, the cooking liquid squeezed out
- 3–5 tablespoons water
- 2 tablespoons powdered psyllium husk* or milled flax seeds
- 2/3 cup chickpea flour
- 1/3 cup cassava flour, plus more for dusting
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon oil, plus more for pan
- 1 teaspoon garlic powder or additional dried herb (optional)
- *Psyllium husk is available in most grocery stores’ supplements areas.
Instructions
- Purée cooked greens with the first 3 tablespoons of water until quite smooth. Put puréed greens in a bowl with psyllium husk or flax meal, mix well, and let gel (about 5 minutes). Add remaining ingredients and mix thoroughly, kneading with your wet, oiled hands. If the dough seems dry, add water, 1 tablespoon at a time. If it is sticky, add 1 tablespoon or more chickpea flour. The texture of the dough will depend on what kind of greens you used and how much water they retained after cooking. Divide the dough into 5–6 balls about the size of a ping pong ball. Dust the balls lightly with flour to help prevent sticking. Lightly oil a nonstick skillet. Warm to medium heat. Press the balls out 1–2 at a time on the skillet using the back of a smooth spatula until they are 1/4–1/3-inch thick. Cook until both sides lightly brown and they puff. You may want to flatten again as you flip to the second side to further thin. Work in batches, re-oiling the skillet as needed. Keep warm until serving. Can be frozen with parchment between and reheated in oven or on skillet.
