Wild Rice Flatbread

Name: Wild Rice Flatbread
Ingredients: 1/2 Tablespoons Olive Oil, For Oiling The Pan; 2 cups Cooked Wild Rice (any Variety Works), Prepared According To Package Instructions; 1/2 cups Water; 2 whole Egg Whites; 1 clove Garlic; 1 Tablespoon Flaxseed Meal; 1 pinch Your Favorite Seasonings (I Recommend A Few Red Pepper Flakes); 1 pinch Salt And Pepper, to taste

8 ingredients

7 steps

Ingredients

1/2 Tablespoons Olive Oil, For Oiling The Pan
2 cups Cooked Wild Rice (any Variety Works), Prepared According To Package Instructions
1/2 cups Water
2 whole Egg Whites
1 clove Garlic
1 Tablespoon Flaxseed Meal
1 pinch Your Favorite Seasonings (I Recommend A Few Red Pepper Flakes)
1 pinch Salt And Pepper, to taste

Directions

1

Preheat the oven to 425°F. Grease a heavy ovenproof skillet (cast-iron works well) with the 1/2 tablespoon olive oil. Spread the oil around with a spatula or spoon so that the bottom and sides are well covered.
2

Place all of the remaining ingredients in a food processor and process until you have a batter-like consistency (about 30 seconds).
3

Pour mixture into the preoiled pan. Bake for 15 minutes and remove from the oven. Using a spatula, flip the flatbread over and bake for another 15 minutes.
4

Check doneness and bake for another 5 minutes if needed. When it's done, it will start to pull away from the sides of the skillet. Remove from the oven, cool, cut, and serve!
5

Notes:
6

1. If you don't have a skillet that's at least 10 inches in diameter, I would bake it in 2 batches.
7

2. Flipping the flatbread is the trickiest part. I found it helpful to loosen the flatbread first, then hold the skillet handle in one (oven-mitted) hand, and place a clean towel over my other hand. Then I flipped the skillet over, holding my clean towel hand flat against the flatbread. This seemed to give me more control and kept the flatbread all in one piece!