Wild Rice Flatbread

Preheat the oven to 425ºF. Grease a heavy ovenproof skillet (cast-iron works well) with the 1/2 tablespoon olive oil. Spread the oil around with a spatula or spoon so that the bottom and sides are well covered.

Place all of the remaining ingredients in a food processor and process until you have a batter-like consistency (about 30 seconds).

Pour mixture into the preoiled pan. Bake for 15 minutes and remove from the oven. Using a spatula, flip the flatbread over and bake for another 15 minutes.

Check doneness and bake for another 5 minutes if needed. When it’s done, it will start to pull away from the sides of the skillet. Remove from the oven, cool, cut, and serve!

Notes:
1. If you don’t have a skillet that’s at least 10 inches in diameter, I would bake it in 2 batches.
2. Flipping the flatbread is the trickiest part. I found it helpful to loosen the flatbread first, then hold the skillet handle in one (oven-mitted) hand, and place a clean towel over my other hand. Then I flipped the skillet over, holding my clean towel hand flat against the flatbread. This seemed to give me more control and kept the flatbread all in one piece!