Grilled Millet Flatbreads with Sesame Seed and Kombu Seaweed Sprinkles (Gluten Free, Vegan)
 
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This is a perfect summer bread recipe for when you don’t want to use your oven – flatbreads are fun to make, taste delicious and are easy to customize! Topped with sesame seeds and Mara Seaweed they are not only yummy, but also healthy!
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Serves: 4 large flatbreads
Ingredients
  • 2 TBS chia seeds
  • ½ cup water
  • 1 ½ cups tapioca starch/flour
  • 1 cup millet flour
  • 1 cup brown rice flour
  • ⅓ cup flax meal
  • 1 teaspoon salt
  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups water at room temperature
  • 3 TBS olive oil
  • 2 TBS maple syrup
  • sesame seeds and Mara Seaweed Kombu to garnish
Instructions
  1. Soak chia seeds in ½ cup water for at least 15 minutes. Preheat the grill to 425 F and place a pizza stone or cast iron griddle on top of the grates, regulate heat to keep temperature at 425 F.
  2. In a stand mixer dissolve yeast in 1 ½ cups water, add the olive oil and maple syrup. Let stand 3 minutes until foamy (foamy means the yeast is activated).
  3. In a separate bowl combine dry ingredients. Mix the soaked chia seeds with the yeast mixture in the mixing bowl on low speed. Add the dry ingredients about ½ cup at a time, until well incorporated and increase speed to medium high until a soft dough is achieved (about 2 minutes).
  4. Spread dough onto the pizza stone and use a spatula to even it out – you can make the flatbreads any shape you like. Sprinkle a combination of sesame seeds and seaweed on top, cook on each side about 5 minutes with grill lid down.
  5. Place on cooling racks for at least an hour. Makes 4 large flatbreads
Recipe by The Yum Queen at https://yumqueen.com/grilled-millet-flatbreads-with-sesame-seed-and-kombu-seaweed-sprinkles-gluten-free-vegan/