Скачать или смотреть Gluten Free Flatbreads & Wraps ~ Sprouted Buckwheat & Fresh Corn Flatbread & Wrap

PLEASE NOTE:

1. You can lower the baking temperature to protect your oven element.
2. To keep your flatbread or wrap crisp and delicious:

Avoid toppings or fillings that are too wet, too saucy, or hot, as they can make the bread soggy.
If using fried or sautéed vegetables, allow them to cool completely and drain any excess liquid before assembling. Ideal fillings include fresh, low-moisture ingredients such as:

Avocado 🥑
Lettuce 🥬
Raw tomatoes (with excess juice drained) 🍅
Cucumber 🥒
Raw pineapple 🍍
Sprouts, herbs, or thinly sliced raw veggies 🌿

These ingredients add flavor and texture without compromising the integrity of your wrap or flatbread.

For hot fillings without a soggy wrap, keep your fresh ingredients like avocado, lettuce, and cucumber inside the wrap, and serve the cooked veggies on the side. When eating, add a spoonful of the hot food to each bite — that way your wrap stays crisp while you still enjoy the warmth of the filling. I tried it recently with sautéed tomatoes and a coconut cream–based sour cream, and it was delicious!

Don't use the leftover corn as part of your filling for this wrap, otherwise it will be too sweet.

SPROUTED BUCKWHEAT & FRESH CORN
WRAP OR FLATBREAD RECIPE

½ cup (125 ml) sprouted buckwheat flour
½ (2.5 ml) teaspoon Himalayan salt
1 cup (250 ml) fresh corn
¼ cup (60 ml) room temperature water (up to 1/2 cup (125 ml)

For a more pliable wrap add more
water, maximum ½ cup water, but try
¼ cup first to see if you like the texture.

1. Preheat your oven to 230 ℃.
For small ovens with a maximum of 230 ℃,
you can lower the temperature to protect the
element and bake the flatbread for longer (180-200 ℃ is safer).
2. Place the flour and Himalayan salt in a bowl.
3. Place the fresh corn and water in the blender.
4. Blend until smooth.
5. Add the blended mixture to the flour and Himalayan salt.
6. Mix well.
7. Pour the mixture onto your baking sheet, lined with baking paper.
8. Spread out thinly, not paper thin, but not too thick either.
9. Bake for about 10 minutes or until crispy and it separates from the baking paper.
If you use all the mixture in one go it might take longer than 10 mins but check after 10 mins.
Bake for 14 minutes if using 1/2 cup water.
10. Use immediately while crisply like a pizza for a flatbread, and for a wrap,
cover it with a cloth to soften it so that it can become pliable.

I don't recommend using the leftover fresh corn as part of the filling for a
savoury wrap because it makes the wrap too sweet. Use things like fried
vegetables instead. You can also use a sweet filling to have it as a dessert.

If the base of the flatbread gets stuck and does not come off even if you flip it around like I showed in the video, then it means the flatbread did not bake for long enough for it to become crispy enough to come loose. Then bake it for longer.