Coriander and Pink Pepper Flatbread

These crunchy flatbreads don't disappoint. Whole spelt flour creates a healthy base for a subtle but insistent blend of coriander and pink pepper. Horseradish loses its bite in the baking process but provides a full, mellow undertone.

Serves | 6 |

Flatbread

  • 3 Tbsp fresh horseradish root
  • 2 Tbsp apple cider vinegar
  • 1¼ cups whole spelt flour
  • 2 Tbsp olive oil
  • ½ tsp salt
  • 12 drops coriander essential oil
  • ¼ cup water

Flavored Oil

  • 2 Tbsp olive oil
  • 2 drops coriander essential oil
  • 5 drops Pink Pepper Aftelier Chef's Essence

| Preparation – Flatbread | Preheat oven to 400ºF. Grate fresh horseradish directly into apple cider vinegar. Combine the flour, olive oil, salt and coriander essential oil in food processor until well-combined. Add horseradish mixture and pulse several times. With the food processor running, drizzle in water until the dough forms a ball and holds together. If dough is too sticky, work in additional flour.

Roll out dough between two sheets of parchment paper or on a floured surface. Try to get the dough as thin as possible to create the crispiest flatbread.

With a knife or pizza cutter, create pieces approximately 2x4 inches and move to a parchment-lined cookie sheet. Bake for 10 minutes, until edges begin to brown. Remove to a rack to cool.

| Preparation – Flavored Oil | Mix olive oil with essential oils and brush each flatbread generously with oil blend.