Makes two 10″ rounds.
Preheat oven to 375 degrees
Put the cooked Sandhill wild rice in a fine strainer and press down firmly with your hand to insure as much water as possible is removed. Put all ingredients into a food processor and mix until the mixture starts sticking together. The mixture will be moist and slightly sticky. Remove mixture and form into two balls. Place one of the balls on a piece of plastic wrap. Place another piece of plastic wrap on top and roll or pat the ball down to a 1/4- to 1/8-inch-thick round. Remove the top piece of plastic wrap. Slide your hand under the bottom piece of plastic wrap to pick up the round and invert onto a cooking sheet which has been sprayed with cooking spray. Remove the plas-tic wrap. Repeat with the remain ball.
Cook for 15 minutes. Remove from oven. Turn the flat bread over. Return to oven and cook for another 5 minutes. Add your favorite toppings and put back into the oven for 5 to 10 minutes.
This can be made ahead and stored in a plastic bag in the refrigerator after they are completely cooled on a wire rack. If they get a too soft pop into an air fryer or the oven for a few minutes before adding your topping.
THIS RECIPE IS VERSATILE – You can make smaller, thinner rounds by pressing in a tortilla press and cooking until crisp for more of a cracker texture. OR – roll out to 1/4 to 1/2 thick rounds to be used as slider buns.
SOME OF OUR FAVORITE TOPPING COMBOS:
RECIPE BY THE SANDHILL WILD RICE TEAM