1 cup quinoa flour
2 tbsp almond meal
1 tsp mild paprika
1/2 tsp curry powder
1/2 tsp ground ginger
3/8 tsp salt
1 1/4 cup hot water
Add all of the ingredients to a medium mixing bowl and whisk thoroughly to combine. Allow the batter to sit at room temperature for 1-2 hours.
Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.
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