- 455 g. (1 lb.) brown basmati, brown jasmine or brown long grain rice
- 1 can (13.5 fl. oz. / 400 ml) unsweetened full fat coconut milk
- 2 small cloves garlic
- 4 g. (1 tsp.) kosher salt
- 3 g. (1 tsp.) ground cumin
- 27 g. (2 Tbsp.) olive oil
- juice and zest of 1 small lime
- 12 g. (1 Tbsp.) instant dry yeast
- 8 g. (3/4 cup loosely packed) fresh cilantro, chopped
Cilantro and Garlic Vegan Gluten-Free Flatbread
Instead of relying on the traditional gluten-free flours, this yeasted flatbread is actually made with brown rice that has been soaked for 24 hours and then blended with coconut milk and other flavorful ingredients to create something between a flatbread and pancake with a deliciously soft, slightly chewy texture and none of that weird sandiness you usually get from rice flours
Place the rice in a large bowl and cover with enough water so immersed by several inches. Cover bowl and set aside and let soak for 12 hours. Drain, rinse and change out soaking water and soak for another 12 hours.
Drain and rinse-soaked rice. Place in the blender attachment with all the other ingredients except for the cilantro.
Start on the lowest speed and then slowly increase speed to the highest setting, blending until a smooth batter is formed.
Transfer batter to a large bowl and stir in cilantro. Cover and let rise for 1 1/2 hours.
Preheat a large nonstick skillet or griddle over medium heat. Brush the pan with a little olive oil or neutral flavored oil and ladle batter into pan, about 1/2 cup at a time. Use the ladle to spread the batter into a thin circle or oval. Cook until bubbles have formed and bottom is browned, approximately 2 minutes. Flip and cook other side.
Repeat with remaining batter. Serve immediately