Flatbread - gluten free

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

Ingredients

  • 200

    g gluten free self-raising flour mix (I used Doves Farm mix which contains rice, potato, tapioca, maize and buckwheat flours)

  • 1-2

    tsp toasted cumin seeds

  • 150

    g soy yoghurt (or natural yoghurt)

  • 50

    ml water

  • 1/2

    tsp salt to taste

  • 1

    tbs nutritional yeast (optional- I added this but it was not in the original recipe)

  • you could alternatively substitute the GF flour for spelt flour plus 3tsp baking powder.

Directions

Heat the grill to medium and dust a baking sheet with a little flour. Toast the cumin seeds in a dry pan for a minute or so to release a better aroma. Mix the flour, cumin seeds and salt in a bowl then add the yoghurt and water and stir through, using your hands at the end as necessary. This should result in a lovely soft dough. Divide the dough into 4 equal pieces and form circular patties with your hands approx. 5mm thick. Dust lightly with a little more flour if they are quite sticky to touch. Lay on the floured baking sheet and sprinkle with salt and pepper if desired. Grill for approx. 3-5 minutes on each side (depending on the strength of your grill) until lightly golden and puffed up. Note: for a future batch, once laid on the baking sheet I may brush the top surface with a little soy milk before sprinkling with salt and pepper to achieve more of a golden glazed finish. This hasn’t yet been tested so feel free to experiment.

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