Quinoa Tomato Flax meal Rolled oats Potato starch Active yeast Cumin powder Garlic powder
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Cook quinoa in water, let cool to warm. Mix warm water, yeast, and sugar in a bowl, wait for froth. In another bowl, mix dry ingredients. Combine dry mix with yeast mix. Blend quinoa, oil, flaxmeal, vinegar, and tomato. Add this mix to flours and yeast, blend for stiff batter. Let sit covered for 1-2 hours. Knead dough, add water if dry. Divide into 4, flatten to 1/8 inch thickness on parchment.
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Spray water on dough, cover with damp towel, let sit 40-45 mins in a warm place. Heat pan on high, then reduce to medium-high. Take a bread, peel parchment away from it (not bread from parchment). Place moist side down on hot pan. Spray top and surroundings with water, cover with lid.
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Cook 1-1.5 mins, then flip and cook other side (trial run helps with cooking time). Cook one at a time due to steam. Rest bread 2-4 mins. Refrigerate for 2 days without going stale. Make ahead or before serving. Top with hummus, beet, and bell pepper on cooked side. Close lid for a minute to heat before serving.
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