Recipe courtesy of Wayne Harley Brachman
Korn Flatbread
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- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 16 to 20 servings, as an hors
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 140 mg
- Sodium
- 241 mg
- Level: Easy
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 16 to 20 servings, as an hors
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 180
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 140 mg
- Sodium
- 241 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F in a convection oven for 350 degrees F in a standard oven.
- Mix all ingredients to form thin batter.
- Spritz the cookie sheet with the non-stick spray. Line with a sheet of parchment paper, and then spritz it again.
- With an offset spatula, spread a thin layer of batter onto the parchment. Bake until crisp and tanned, about 20 to 30 minutes (rotating the pan once, for even baking). Repeat.
- Once all the flatbread is cooked, break it into bite size pieces with your hands. Serve with osetra caviar and caviar garnishes: creme fraiche, chopped hard-boiled eggs, and chopped chives.
