Bulgur Flat Bread

You guys all cracked me up over those Boston Cream Pie Waffles! You are all welcome here anytime for waffles! I love playing with my food...it keeps things exciting around here in my otherwise (good, but) boring life! The boys plowed through these and were asking for more, so I expect more versions of these coming up soon.

Speaking of breakfast, I found Bob's Red Mill Gluten Free Quick Oats at the store the other day. I made them for the illustrator and discovered he is now an oatmeal snob. He prefers the Old Fashion Oats to the quick ones. Who knew? I am ok with that though, I prefer baking with the quick oats so these will not go to waste!

Wait, back to yesterday...where did Tuesday go? It seems like it went by in a flash with nothing really accomplished! Except that I made pizza yesterday for lunch! I really enjoy making pizza now. I went for so long just not having it when everyone else was eating it. Not now! I decided to crank the oven up before it got too hot here. I don't like baking during the heat of the day and we have been craving pizza lately. Besides, after Jessica's bulgur challenge, I have bulgur ideas on the brain!

I swear I could write an entire book on flat breads! I love them so much! They can go savory, sweet, topped or dipped! This one is a cross between a cracker and a flat bread. Very sturdy, crunchy, whole grain flavor and perfect for my piled high veggie, hummus and sauce craving! Have you tired hummus on your pizzas yet?  If not, you are totally missing out!

I also baked one off with nothing on it to have with some strawberries later in the day. After I ate it, I thought I should have done peanut butter and jelly on it! I have left over dough in the fridge...I am totally doing that today!

Bulgur Flat Bread

1/2 cup (80gr) bulgur wheat
1 cup water

Bring to a boil and then reduce to a simmer for 15 minutes.

2 TBSP flax meal mixed with 2/3 cup warm water (set aside while you get the everything else together)
2 tsp yeast
1 cup oats
1 tsp salt
1/2 cup whole wheat flour

When the bulgar is done, blend it in the food processor for a minute. Now put everything else in there and blend for a few minutes. The dough will come together, but it is coarse since it is a whole grain dough. With wet hands, form it into a ball and place in a bowl sprayed with cooking spray. Cover with plastic wrap and place in a warm place to rest for an hour.

To bake, preheat the oven to 425 degrees. Bake on a parchment lined baking sheet and form into the shape you want.  I made 4 personal sizes. I baked them for 7 minutes, topped them and baked for another 15 minutes. I just baked the plain ones for 20 minutes.

So, yesterday...this will shock you...I did not eat any lettuce! It kinda freaked me out when I realized it at the end of the day. Don't worry, I will be making up for it today! Is there a food that you eat almost everyday and then feel freaked out because you didn't realize you didn't have it that day? I know that may sound crazy, but I love salads and seriously eat them everyday!

Ok, I am off to listen/watch Rent while I work on some things! I am such a musical junky! Have a great Wednesday!