Flatbread – Gluten Free
Appetizers, Brunch, Dinner Party, Gluten Free, Vegan, Vegetarian
You know when you see recipes that look so simple but contain gluten, so you don’t even attempt them because you assume it won’t work for us gluten free? Well, honey this is not one of those recipes! This time luck is in our favor. This flatbread recipe produces a wonderfully chewy, crispy, savory flatbread, one that you will love to make again and again.
It contains just four ingredients. 1) Plain yogurt, any kind you like even dairy free, so yes vegan, 2) Gluten free flour, 3) Baking powder, and 4) salt. That’s it, chances are you already have those ingredients in your pantry and fridge right now.
We enjoyed them, the first time, with an antipasto dinner of a simple arugula salad, sliced prosciutto, and olives. The next day they doubled as a base for a fabulous pizza, that will be a definite repeat. In future thinking of serving with a nice spicy red curry with chicken or tofu, or maybe a shakshuka with chickpeas, or any type of soup, or……
Most likely though, I will be leaning against the counter, grabbing them right out of the frying pan as soon as I can handle them, with a nice cold glass of white wine in hand.
Ingredients
- 2 cups (260 grams) all purpose gluten free flour, and a bit more for rolling out
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/4 tsp xanthan gum if your gf flour does not contain it
- 1 cup yogurt (250 grams), plain, greek or non dairy, low fat or regular
- 3-4 tablespoons of cold water
- Optional:
- olive oil for brushing on top
- spices ie: zatar, basil, oregano, garlic powder
Instructions
Add all ingredients to a large bowl and mix with a spatula. Add the water one tablespoon at a time. Until you can grab some mixture in your fist and get it to hold together.
Pour out onto parchment paper dusted with a bit of flour on counter, it's quite crumbly at this point, try to and knead a few times, yes it's a bit of a mess.
Push all mixture into a ball as best you can, tucking in errand bits and pieces as much as you can.
Place bowl over ball of dough and let rest about 20 mins.
Cut dough in 4 pieces, roll each into a ball again and roll each or use your hands to press out on another piece of parchment dusted with some flour to about 1/2" thick, the edges will fray press them back with the side of your hand to form a bump like a smaller edge of a pizza.
Heat a cast iron skillet over medium high heat, add a bit of olive oil to cover the bottom about 1 tsp.
Add flatbreads one at a time and cook approx. 3-5 mins per side or until deeply browned and crispy, flip over and repeat.
Place cooked flatbreads on pan in warmed oven until done with all four.
Notes
To reheat place in 300 degree oven for 10 mins.
