Gluten Free Flatbread

Gluten Free Flatbread

Photo by TERESA B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

large

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 1/2

    cups high-quality all-purpose gluten-free flour, plus more

  • 1 1/4

    tsp xanthan gum (omit if your blend already contains it)

  • 1/2

    tsp kosher salt

  • 1/4

    tsp cream of tartar

  • 3

    tsp sugar

  • 2 1/4

    tsp instant yeast

  • 1/3

    cup plain greek yogurt, at room temperature

  • 3

    TBL butter, melted and cooled

  • 1

    egg plus 1 egg white, at room temperature

  • 3/4

    cup warm water, about 105°F

  • Butter for frying

Directions

In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. Add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 35 minutes. Once the dough has finished rising, divide it into 8 pieces (with wet hands). Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. With the pan is heating, take one piece of dough and lay on another piece of plastic wrap. Cover it with another sheet of plastic wrap, and roll into an elongated oval (or round), about 3/8 inch thick. With wet hands, carefully peel dough off plastic wrap, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned – another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough. Serve immediately. Freeze any unused portion with pieces of waxed paper between each flatbread, store flat in a freezer safe baggie. Reheat in microwave for maybe 30-40 seconds if frozen and 15 for thawed. It'll be warm and pliable.

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