Opt: salt, garlic powder, Italian seasoning, or any other spices you would like to spread on top
Instructions
Preheat oven to 400. Prepare 2 baking sheets with parchment paper.
Add the Chebe mix to a mixing bowl. (Be careful, it is a very fine powder and will go everywhere!) Then add the carrot puree, oil, and water. Mix until well-combined. It will look a bit crumbly.
While the mixer is running, slowly add water until dough begins to form into a ball. (If you've ever made regular bread you will know exactly what I mean.) It usually takes just over 1/3 C water for me to get the right consistency.
Knead dough (with the mixer or by hand) until you have a smooth, elastic dough.
Divide the dough into equal sized balls. I usually do 6-8 when making flat bread, or 4 when making pizza crust.
Roll the dough balls out between two pieces of parchment paper, until about 1/8 inch thick. (You don't want to make it too thick or the resulting bread will be gummy.)
Transfer to prepared baking sheet. Prick each flatbread several times with a fork. Lightly brush top with oil. If desired, you can season it to taste with salt, garlic powder, Italian seasoning, etc.
Bake for 12-15 minutes until done. (It may puff up.) The bread will make a hollow sound when tapped. Enjoy immediately!
Notes
For pizza: Prepare as above, then top with desired pizza toppings. (i.e. tomato sauce or pesto, pepperoni, veggies, etc.) Bake 12-15 minutes until done.
For pigs on a blanket: Wrap the rolled out flatbreads around a hot dog. Lightly prick the bread with a fork, brush with oil and bake 12-15 minutes until done.
For bread sticks, roll a small piece of dough between your hands until desired thickness is reached. Bake 13-15 min.