Flatbread/Pita/Naan

By MaryEllen

Once baked, these can be split apart and frozen. Pop in the toaster to defrost and use for sandwiches.

Ingredients

• Ingredients:
• 2 2 2 cups (270 gr) gfJules™ All Purpose Gluten Free Flour
• 2 2 2 tsp. baking powder
• 1/2 1/2 1/2 tsp. baking soda
• 1/2 1/2 1/2 tsp. coarse sea salt
• 1/4 1/4 1/4 tsp. fine sea salt
• 3/4 3/4 3/4 cup warm milk (dairy or non-dairy soy, coconut, almond, etc.)
• 1/4 1/4 1/4 cup warm yogurt (dairy or non-dairy soy, coconut, almond, etc.) OR 1/4 cup milk
• 1 1 1 Tbs. vegetable oil or coconut oil, melted
• Additional oil for hands

Details

Servings 5
Adapted from gfjules.com

Preparation

Step 1

Method:

Preheat oven to 425° F.

Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add oil to the bowl and blend, just until integrated. Do not over-mix or the bread may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.

Sprinkle more of my gfJules™ Flour onto a parchment-lined baking sheet. Using a large spoon or ice cream scoop, place six balls of dough onto the prepared, lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5-inch circle, flattening with your palms; add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.

I recommend monitoring this recipe in your oven the first time you try it. Bake for 10 minutes, OR until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. (You may also pan saute the breads lightly to brown the high points like traditional naan baked in a tandoor oven.)

If you tear open one of the breads, it should be fully cooked and have some pockets of air; it should not be gummy or look uncooked inside. If it is gummy or not fully cooked, return to the oven and monitor until fully cooked. That being said, these breads may appear slightly gummy when hot out of the oven; let them cool for at least 5 minutes before tearing or cutting so the structure of the breads will set first. Note the times and temperatures for your oven, so that next time you bake these flatbreads, you will know what produces the best results with your oven.

Makes 5-6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.