One if our favorite breakfasts is a Lebanese specialty called Mana’eesh which can be made by topping dough (usually same as pita) with cheese, zatar (thyme spice mix), ground meat and spices, or another unique topping called kiskik mixed with red pepper paste and toasted sesame.
I used to soak my sprouted spelt flour overnight with whey when I made pita bread to make sure we were getting the optimal nutritional benefits, but unfortunately it wasn’t enough… We eventually realized we are all sensitive or intolerant to gluten and some starches and have had to give it all up (but that doesn’t mean it’s for everyone).
Since going gluten free, we have not been able to enjoy our morning Mana’eesh with chay (tea). I have tried a few different Paleo flat bread recipes in hopes of finding a good base for breakfast pies but hadn’t found that perfect one that could whip up in minutes if needed without being a starchy dough like a different gluten free flour mix I sometimes use.
I was so excited to come up with this recipe because not only will it be the flat bread for our morning breakfast but also I’ll be able to eat it in place of pita bread for dipping. I’ll have to play around with heat, thickness and when I get back to my cast iron pan, I think it will make a much bigger difference in the final product. But for now, I’m excited to have gluten free flat bread!
*It is very important to toast the quinoa; either the flour or the seeds, then grind yourself. This is because quinoa is bitter and has a metallic taste and the toasting rids it of that.
You can easily toast quinoa seeds or flour over a stove-top in a pan on medium-low heat and stir constantly until they become reddish and begin to smell like pop-corn. Let the seeds cool before grinding them in a hand held coffee grinder. (Or you can do it for a long time in the oven on low heat for about 5 hours)
You will need a jar with a lid to fit double the amount that you are making. If you are making the exact measurements here, use a jar that will hold 1 1/2 C. That way you will have room to shake and mix.
- 1/2 C quinoa flour, toasted
- 1Tbs. Arrowroot flour/starch
- 1 tsp. freshly ground flax seeds or chia seeds (optional)
- 1/4 tsp. baking soda
- 1/4 tsp. unrefined salt, or to taste
- 1/2 C filtered water (more or less)
- 1 tsp. tahini or grass fed ghee or butter, melted
- Place dry ingredients in the jar with a lid.
- Then add the water and shake well. Make sure there are no lumps or any dry flour left. You can further mix with a fork if needed.
- Last add the tahini. And shake well, use a fork if needed to further mix.
- That’s it. Now you have your batter, pour it as you would a pancake on a pre heated, greased pan on med-low.
Use coconut oil or EV olive oil to grease the pan (unless using non stick which is not something I recommend but I am forced to use it at the moment since I am traveling and not about to lug around by 20 lb cast iron pan).
Play around with the ingredients and consistency and please share your experience and ideas with us 🙂