Daniel Fast Flatbread Recipe

Flatbread

Flatbread

2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
2 tablespoons flaxseed meal (optional)
1 teaspoon dried crushed rosemary
1 teaspoon salt
1 cup warm water
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon dried parsley

Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife. Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.Yield: 4 servings (serving size: 2 pieces)

Recipe Notes
  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.

Comments

  1. The chili bake is delicious! I’ll be making it again. Thank you so much for posting all these recipes. I have found so much here that I stopped looking for other sites!

  2. Hey, Kendra! You’re encouraging me all over the place. Thanks! 🙂 I pray that God will bless more than you could ever ask or imagine as you seek Him!

  3. When do you add the spinach? Did I miss that step? Thanks!

  4. Hi, Jenny! Oops. Thanks for pointing that little error out. You add the spinach to the food processor along with the artichokes and artichoke juice. I’ve made the changes. Thanks, again! I appreciate your help. 😉

  5. I just made the spinach artichoke dip in prep for the flatbread pizza with mac nuts. The dip is awesome. Can’t wait to have the pizza later. Letting the dough rest right now. Thanks you for all these awesome wonderful recipes they have been a GREAT help.

  6. Thanks so much for your comments and encouragement, Amanda. I’m so glad to hear the recipes have helped you!

  7. I just made the spinach tofu dip; came out great but looks different (much greener) than the one in the picture. Had a hard time getting it to mix right in my blender; next time I might try mixing it differently. It was great, though! The chili bean bake looks delicious and a piece of cake to make. Will do that later this week.

  8. Anonymous says:

    I do have a question, almost all the recipes have olive oil in them if oil is required, is there something else that can be used? My husband is deathly allergic to olives.

  9. I use olive oil in the recipes simply because it seems to be the most common and accessible for the majority of people. However, some healthy oil substitutes are: avocado, coconut, grapeseed, sunflower, safflower, and walnut.

    I hope that information helps. Thanks for your question and for checking out the blog!

  10. Kristen, I made the black bean bake and polenta tonight. I thought my arm would fall off making the polenta 🙂 Everyone loved the dish. It was so delicious and filling. Thank you so much for posting these recipes. Your family is blessed to have you! Polly

  11. Polly, I know what you mean about stirring the polenta! What a workout, right? 🙂 Thanks for your comments and for visiting the blog!

  12. I liked the spinach dip

  13. You could use pinto beans, and I think the taste would be similar. Thanks for your question!

  14. Deborah Linker says:

    Really enjoyed this flatbread after 5 days without bread. Right before baking, I added some olive oil on the top and sprinkled about 2 tablespoon small chopped rosemary over oil.
    Then baked. Smells So Good. Eat it with Corn. black bean, tomato dip.
    THANKS, THANKS, THANKS for posting!

  15. Cindy McKinney says:

    Hi Kristen – I have to say, I’m thankful for your recipes and devotions. I’m a very simple cook and we are not a veggie or bean kind of family. However, through God’s help and strength and your delicious recipes, we are still enjoying our meals each day. I wanted to add something that I tried from mixing some recipes together from the internet that your readers may enjoy. I made a pizza with your flatbread. I made the pizza sauce from scratch modifying it to fit the Daniel Fast and a Tofu recipe to put on top. If you’re interested in the details, email me and I’ll send it to you. It turned out yummy and helped with my pizza craving.

    • I love to hear testimonies of how God is working in people’s lives through the Daniel Fast! Thank you for sharing, Cindy. I pray the Lord blesses your family in BIG WAYS as you honor Him.

  16. I just made this, very good. My family is enjoying all the food I am making from here lol. Our Church has started The Daniel Fast, so grateful for the recipes. This helps making our transition run smooth.

  17. Thank you for the wonderful recipes! Is there any reason I can’t substitute coconut oil in place of olive oil?

  18. Curtis Martin says:

    First time I made the flatbread’ I went the full 20 minutes, and it came out very tough. I used it to resole my Sunday shoes. 🙂 However, ever since I’ve been keeping it in for 8-10 minutes and its perfect. Soft and flexible. Made veggie sandwiches with eggplant rounds (dusted in corn meal and “pan-fried” in a tablespoon of oil in an iron skillet), heirloom tomato slice, roasted red pepper, Kalamata olives, and flatbread slathered in Hummus). Flatbread is also good with Smuckers all natural peanut butter and bananas. Thanks for helping our bread fix.

  19. Natalie Gilkes says:

    Hi Kristen,
    Thank you so much for all your recipes. I love everything I’ve cooked so far, can’t wait to try more recipes. I love the flatbread it tastes really good and I’m glad that my 8yr old son loves it too. However, it came out very hard 🙁 I followed the recipe step by step. Any reason why you think it came out so hard? Or suggestions? It was my first time cooking any kind of bread!

    • Hi! The flatbread will be a little tougher than normal bread because it doesn’t contain yeast to make it rise. But if you cook it 10-15 minutes, it should be more pliable. From my experience, when you bake it 15+ minutes, it starts getting crispy. Also, if you put it in the microwave, that will soften it as well. I hope this helps! And, good job for trying a new recipe!

  20. Sylvia Majetich says:

    I have taken a two quart sealer and sliced 1 each lemon, lime, and orange into it and filled it with water. All these items are fast acceptable.

  21. Christina says:

    Are you able to eat whole wheat Naan bread?

  22. is there any way you can label the food item that pops up when you type in the food category? The pictures look yummy but you don’t know what it is too find the recipe.

    • Hi, Donna! Thanks so much for your suggestion. I want to make sure I understand exactly what you’re describing. Can you be more specific, please? Do you mean when you type something in the search box at the top? Just give me an example, and I’ll try to figure out what you mean. Thanks!

      • Elaine J. says:

        I think she means the pictures that are at the top of each category…I’ve often scrolled through the recipes looking for the “featured” recipe!

      • If you click on the photo, you should be taken to the recipe page. I hope that answers your question!

  23. I am so, so glad to find this recipe!

  24. Kathy from New Hampshire says:

    Just saw this site today. Some members of our Church are taking on a Daniel Fast and had no idea what it meant…

    Thank you so much for your Food Ministry and your partnership with us and the Lord as we all go deeper with the assistance of your God given Wisdom.

    Much Love and Blessings to you and your family.

    • Hi, Kathy! I’m so glad you’re doing the Daniel Fast along with your church. May the Lord fill you with His power and peace as you seek Him together. Also, be sure to let your congregation know about my book, The Ultimate Guide to the Daniel Fast, and this website. Both are great resources for the Daniel Fast. The Ultimate Guide to the Daniel Fast

  25. Tried the Taco Burgers yesterday and they are awesome!

  26. Since I’m gluten intolerant, OK to make a “paleo” blend with almond flour, coconut flour, arrowroot flour, tapioca flour? Is the gluten free sorghum flour OK to use? I know it’s better to not be nit-picky about these things when it’s not a legalistic, but a spiritual relationship goal that is being pursued. But, just to know… as gluten-free, grain-free, sugar-free, legume-free has been pretty much a daily way of eating for me, not just a fast, because of all my food limitations due to sensitivities. I’m not sure how including legumes instead of meat is going to work for me, but willing to give it a try – I hope to be able to consult with the physician who is leading the Daniel Fast in our community. But, golly… sometimes I feel, “Why make hummus if there isn’t a bread-y carrier for it?”

    • Hi, Cat. Thanks for your question. Yes, you can make a gluten-free flatbread as long as the ingredients are all Daniel Fast friendly. Also, I like to use hummus as a dip with fresh vegetables. And sometimes I’ll mix a dollop or two in a salad. Just a few other ways you can enjoy hummus without bread! 🙂

  27. I only can use vegan mayo and has no dairy or eggs. Is this acceptable? It’s called, Just Mayo. Thanks.

    • Hi! I checked the ingredients in Just Mayo, and they are: Canola Oil, Water, White Distilled Vinegar, Contains less than 2% of Sugar, Salt, Spice, Modified Food Starch, Pea Protein, Lemon Juice Concentrate, Fruit and Vegetable Juice (color), Calcium Disodium EDTA (preservative). Because of the vinegar and sugar, it’s not Daniel Fast friendly. Good question, though!