Crispy Rice Flour Flatbreads with Whipped White Bean and Herb Spread

Ingredients

• 2 cups g white rice flour
• 1 cup ml boiling water
• 4 tbsp tbsp avocado oil
• 1.5 tsp tsp salt
• 1.5 cups cups canned white beans, drained
• 2 tbsp tbsp lemon juice
• 0.5 cup cup fresh basil leaves
• 0.25 cup cup fresh parsley leaves
• 1 whole garlic clove
• 0.5 tsp tsp crushed red pepper flakes(optional)

Instructions

1. 1

   Pour the boiling water over the rice flour and salt, stir into a shaggy dough, and knead briefly while warm until smooth; rest 10 minutes.

2. 2

   Divide into 8 balls and roll each thin between parchment sheets.

3. 3

   Heat a cast-iron skillet over high heat with a thin film of avocado oil.

4. 4

   Cook each flatbread 60-90 seconds per side until blistered and spotted brown, stacking under a towel to stay pliable.

5. 5

   Blend the white beans, lemon juice, garlic, basil, parsley, remaining avocado oil, and salt until completely silky, adding water by the tablespoon to loosen.

6. 6

   Spread the whipped beans generously on the warm flatbreads, finish with red pepper flakes warmed in a drizzle of avocado oil, and tear to share.