This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!
- Combine flours very well in med. size bowl. Make a well in the centre.
- Drop egg into well.
- Add milk to well. Use less than full amount until you are sure how much you need.
- Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
- Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
- Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
- Flip and cook on second side about 30 seconds to one minute.
- Remove and repeat. Makes about 3-4 flatbreads.
- (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
- (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).