Mung Bean Flatbread

By: Patricia on 9:37 PM

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      This next week and a half or so I'm going to be absorbed in moving to our new apartment. We're getting a substantially larger place for cheaper than what we are paying now. It's a good move and I'm looking forward to it.

      Coincidentally, all this packing up has left me little motivation to cook anything substantial and I'm finding myself going for the easiest thing to fix in the cabinet. Several varieties of soups and polentas have been regular as of late with the weather change and abundance of vegetables we have had since our farm subscription. On the stove now? Boiling potatoes for mashing later; tasty, little effort and highly satisfying.

      Here's another amazingly simple recipe I've been eating on for a few weeks now. This makes some deliciously crispy flatbread in about two steps. Amazing.

Easy Mung Bean Flatbread

1c dried mung beans, soaked overnight and rinsed
1 ½ c white rice flour
enough water to make a thin pudding like batter
dried basil
1 tsp salt
3 whole cloves garlic
oil for frying

      Place the soaked mung beans, salt, garlic and basil in blender and puree for about two minutes adding enough water to blend into a smooth, thick mixture. Stop blender, add the white rice flour and gently fold in with a spoon (this will help from flour flying all over the top half of the blender). Puree for another 15 to 30 seconds and add enough water to make a thin pudding like batter. The amount of rice flour and water can be altered to achieve a good consistency.

      Heat a little under 1 tablespoon of oil in bottom of nonstick skillet. Once hot, add 2 tablespoons of batter to the oil, spread as thin as you can get it without holes and fry for 3-4 minutes per side before removing onto paper towels.

      This batter can be made ahead of time and kept in the fridge until you're ready to fry one up.

      These also make great gluten-free pizzas and are amazingly easy to make. The hardest part is not eating the whole batch!

      Enjoy!