Pizza and Turkish flatbreads
This thin-crust flatbread is made with quinoa flour, a grain from the Peruvian Andes. The low-gluten dough takes care to roll out without tearing. Topped with tomato sauce and kashar cheese, it bakes up light with crisp edges.
Knead the quinoa flour, all-purpose flour, water, olive oil, and salt into a smooth dough.
Wrap the dough and let it rest for 15 minutes.
Roll the dough as thinly as possible without tearing it.
Top with the tomato sauce, grated kashar cheese, and thyme.
Bake in a preheated oven for 12 minutes, until the edges are crisp.
When rolling out the dough, work from the edges toward the center; otherwise, the low-gluten dough may tear at the edges. Contains wheat (gluten) and dairy.
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