Mushroom Flatbread

Here is a delicious from scratch flatbread recipe I varied it a bit to make it our version, adding falafel mix which adds a nice texture and middle eastern flavor, you are welcomed to buy one and skip this step and move right into the toppings. The black mojo is so good with these combination of flavors

Makes 12 Large Flatbread

Ingredients:

3/4 of a cup of Extra Virgin Olive Oil divided into 1/2 cup (for recipe) and 1/4 cup for greasing

4 cups of gluten free flour mix

4 large egg whites beaten

1 teaspoon of sugar

2 teaspoons of active dry yeast

2 teaspoons of sea salt

1 cup of almond flour

2 tablespoon of falafel mix

Preparation:

In a small bowl, dissolve the sugar and yeast in 1/2 cup of warn water and set aside for 5 min.

In a stand up mixer fitted with a dough hook add the flours, egg whites, salt and falafel mix, and 1/2 cup of Olive oil, and add the yeast mixture and mix for 5 min. Let it stand for 5 min to allow for the falafel to expand, if too wet add a bit more flour.

Rise the Dough

Dough should be springy, place the dough in an oiled bowl and cover to rise. Let it rise for 1 hr.

Preheat oven 350F

Shape them:

Lightly oil your hands and divide dough into 12 equal size balls

Let the rest for 15 min

Sprinkle your work area with gluten free flour and flatten them with a rolling pin until shaped into a round flatbread

Bake on a sheet pan lined with parchment for 15-20 min.

Toppings:

Add a thin layer of Black Mojo as a base then add Labneh, Zaatar spices, thinly sliced Red Onions and Kalamata Olives

Black Mojo, Halloumi Cheese and Tomatoes

Feel free to improvise and add whatever you have in hand, the base of Black Mojo will go with many toppings even Serrano Ham, Brie Cheese.

Spred Black Mojo on the flatbread, add the Halloumi cheese in long strips and place it like a star add tomatoes and Bake until cheese heats up a bit.

Pairs great with beer! Enjoy