This weekend we made tomato basil soup, a dish you really can’t have without something to dip. Never one to settle, I made a loaf of garlic flax flatbread that turned out to be just a little bit better than I had expected. Except that it was supposed to be crackers. It turns out that an eighth of an inch is a lot thinner than I had spent my life assuming, so I rolled the dough about three times too thick. And although you might think an absolutely unleavened bread would be tough, the baked-in parmesan left a springy, absorbent texture that lent itself to soup. I’m filing this accident under “keep.”
- 2 cups golden flaxseed meal
- 2/3 cup fresh grated parmesan
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 cup water
Preheat oven to 400°F.
Mix all ingredients together. Cover a baking sheet in parchment paper and spoon dough into center. Work to roughly the shape you want, then cover with another sheet of parchment paper and roll to a flat 1/4″. Optionally, you can use a pastry or pizza cutter to slice the dough into portion-sized sections.
Bake on bottom rack until center feels firm, about 15-20 minutes. Cool for ten to twenty minutes, allowing it time to crisp. Break into pieces and serve.