Grilled Millet Flatbreads with Metabolism Boosting Kombu
This recipe was created by food blogger, The Yum Queen (Jenn Campus) using our Iodine rich Kombu seaweed and sesame seeds to season a nutrient dense flatbread - if you don't have all the flours Jenn uses, I am sure you can substitute with what you do have- flatbreads are fun to make, taste delicious and are easy to customize! Kombu is full of iodine, the main nutrient involved in controlling our metabolism.
Jenn says about our seaweed:
" One of my favourite condiments, one that really creates a spark of joy for me when cooking are my various Mara seaweed sprinkles from Scotland, which you use like dried herbs. I purchased a sample pack on our most recent trip to Scotland last autumn. I love seaweed and adore cooking with it, my initial love and craving coming a couple of years ago from an iodine deficiency, something that is very common in most western diets. My iodine levels are good now and to keep them in check I use a lot of seaweed products."
Serves: 4 large flatbreads
Ingredients
2 tbsp chia seeds½ cup water
1 ½ cups tapioca starch/flour
1 cup millet flour
1 cup brown rice flour
⅓ cup flax meal
1 teaspoon salt
2 ¼ teaspoons active dry yeast
1 ½ cups water at room temperature
3 tbsp olive oil
2 tbsp maple syrup
sesame seeds and Mara Seaweed Kombu to garnish
Method
- Soak chia seeds in ½ cup water for at least 15 minutes. Preheat the grill to 220C and place a pizza stone or cast iron griddle on top of the grates, regulate heat to keep temperature at 220C.
- In a stand mixer dissolve yeast in 1 ½ cups water, add the olive oil and maple syrup. Let stand 3 minutes until foamy (foamy means the yeast is activated).
- In a separate bowl combine dry ingredients. Mix the soaked chia seeds with the yeast mixture in the mixing bowl on low speed. Add the dry ingredients about ½ cup at a time, until well incorporated and increase speed to medium high until a soft dough is achieved (about 2 minutes).
- Spread dough onto the pizza stone and use a spatula to even it out – you can make the flatbreads any shape you like. Sprinkle a combination of sesame seeds and seaweed on top, cook on each side about 5 minutes with grill lid down.
- Place on cooling racks for at least an hour. Makes 4 large flatbreads
