You guys, I am so excited right now that I CANNOT even focus. It is T minus 26 hours until I am on a plane to Washington to visit my favorite humans in the world, aka my parents and grandparents. I am currently dreaming of all the cards we will play, our marathons of HGTV, walking the dogs around the neighborhood, and cooking together in the kitchen.
I am an 87 year old at heart and these are the things of life.
You know what else is a big part of my life right now? This flatbread. It is currently making up the bulk of my breakfasts and dinners and I have a Tupperware full of this good stuff stashed in my freezer for when I get back from my trip and have nothing in my fridge and am hungry from all the traveling. Post travel midnight snack all ready to go.
When I thought up this recipe, I though it was going to fail. Honest truth. I thought the flatbread would be too gummy and never finish cooking in the center. I thought the garbanzo bean flour would overpower everything with its VERY earthy flavor. BUT… I went for it anyway, and boy oh boy, I am glad that I did. Who knew that potato, garbanzo, and a handful of seasonings could result in a flatbread that is tender, SO flavorful, moist, and can hold up to toppings.
This recipe sits in that sweet spot where super tasty meets super healthy. This recipe is whole foods only and a triple threat of carbs, protein, and healthy fats which will leave you with that satisfied full feeling and keep you full for hours. This is also vegan and gluten-free. Plus, it’s all the other good for you things like dairy-free, egg-free, grain-free, soy-free. FTW.
When you are making this recipe and blending the potato, you will probably seriously begin to question both this recipe and me. The potato turns into a gluey paste that is all too similar to paper mache mixed with rubber cement and quite possibly some yogurt as well. You get it, this stage isn’t pretty. But stick with me dear people. This WILL work. You WILL be able to stir this globby mess into the dry ingredients. And you WILL be rewarded with the best flatbread ever. Promise.
What is new with you guys? Tell me something good! How was the long weekend? I hope it was full of family, relaxing, and good food. Memorial Day weekend always feels like the beginning summer! Boy am I looking forward to backyard barbecues, sangria, and slowing down. Tell me I’m not the only one!
- 1 - 10 oz. russet potato, peeled and cut into cubes
- 1 tablespoon psyllium husk mixed with ⅓ cup water
- 2 tablespoons olive oil
- 1 cup garbanzo bean flour
- 2 teaspoons Itallian seasoning
- 1 teaspoon pink salt
- ½ teaspoon garlic powder
- Preheat the oven to 350 degrees. Line a baking sheet with a silpat (also called a silicone mat) or parchment paper.
- Fill a small pot with water and bring it to a boil. Add in the chopped potato and boil until fork tender. Drain and add the potato to a food processor. Process until smooth, scraping down the sides as needed. Add in the psyllium husk and water mixture and the oil and process to combine.
- While the potato is boiling, whisk together the garbanzo bean flour, Italian seasoning, salt, and garlic powder.
- Add the potato mixture into the dry ingredients and stir to combine.
- Dump the dough onto the prepared tray. Using the back of a spatula, spread out the mixture making sure it is an even ¼ inch thick. If you are having trouble with the mixture sticking to the spatula, clean off the spatula and spray it with a bit of oil and try again.
- Bake for 30 minutes at 350.