I snagged the original recipe for these flatbreads from the animal flesh-burdened Bon Appetit magazine. Hey, everyone gets it vegan once in a while, right? Instead of 100% refined flour, I added whole wheat pastry flour and just for fun, I dumped in a small jar of pimientos. You can have these babies cozying up to a bowl of soup, chili or a big, crisp salad in under 30 minutes. Or use them like buns and sandwich your veggie burger or baked tofu in between two of them.
Coriander, Red Pepper & Cilantro Flatbreads
1 cup whole wheat pastry flour
1/2 cup AP flour
3 tbsp. cooked brown rice, optional
2 1/2 tsp. ground coriander
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/3 cup fresh cilantro, chopped
3/4+ cup plain, unsweetened soy yogurt
2 oz. jar pimientos, drained well (or chopped red roasted pepper)
In a large bowl, mix together the dry ingredients, brown rice (if using) and the cilantro. Using a fork, stir in the pimiento and yogurt until small clumps form. Knead the mixture in the bowl until the dough just holds together, then transfer to a floured surface and knead for a couple of more minutes, or until a smooth dough forms.
Divide the dough into 8 pieces and roll them into balls. Then roll the balls into 4 1/2″ rounds. Heat a skillet and spray with olive oil cooking spray and cook each flatbread (I used a large griddle to cook 4 at a time) until nicely browned on both sides. You may need to spritz with olive oil when you turn the breads. Serve immediately.