Stone Ground Black Bean Flatbread

• 1 cup Bob's Red Mill Stone Ground Black Bean Flour
• 1 cup Bob's Red Mill Whole Wheat Pastry Flour (plus Extra For Kneading And Rolling)
• 1 teaspoon Salt
• 2 Tablespoons Olive Oil
• 3/4 cups Water

1. In a large mixing bowl, add all dry ingredients and mix to combine.
2. Pour olive oil and water on top of the dry ingredients and stir until all dry ingredients are incorporated.
3. On a floured surface, knead the flatbread dough a few times and place the dough back in the mixing bowl. Allow dough to sit for 15 minutes. You want the dough somewhat sticky.
4. Section dough into 9 equal-sized pieces.
5. Roll one piece into a ball, then on a floured surface, flatten it with your hands into a circle shape. Using a rolling pin, flatten out the dough more, rolling about 5 or 6 strokes.
6. Heat a large skillet over medium low heat. Do not add oil or butter, just leave it dry.
7. The dough will likely stick to whatever you rolled it on (despite it being floured). Believe it or not, you want this to happen because you want your flatbread to be fairly moist. Using a chopping knife to shimmy between your rolled flatbread and the surface it's on, carefully work the dough free of the surface and place immediately in the skillet. Cook flatbread for 5 minutes on each side, until it is golden brown.
8. Repeat this for all sections of dough. Makes 9 small flatbreads. Make extra to make room for error!

bobs red, bobs red, salt, olive oil, water

Taken from tastykitchen.com/recipes/breads/stone-ground-black-bean-flatbread/ (may not work)