"A recipe for gluten-free flatbreads that don’t fall apart - need I say more?"
Best Ever Gluten-free Flatbreads
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Serves or Makes: 6
Recipe Card
ingredients
- 250 millimeters warm water
- 1 teaspoon sugar
- 7 grams instant dried yeast
- 280 grams gluten-free plain flour, plus extra for flouring the surface
- 1 teaspoon tapioca starch
- 1/2 teaspoon xanthan gum
- 1 teaspoon salt
- Olive oil, for brushing
Method
Step 1
Measure out 250ml warm water in a jug then add the yeast and sugar. Stir, then cover with clingfilm – don’t worry if the water mixture is a little lumpy after stirring, it doesn’t matter. Leave for 15 minutes until the yeast forms a foamy head on top of the water.
Step 2
In a clean bowl, measure out approximately 200g of your gluten-free plain flour and add the tapioca starch, xanthan gum and salt.
Step 3
Mix well then pour over the yeast water. Stir roughly with a spoon until the water has covered all of the flour. Cover with oiled clingfilm and set aside for 1-2 hours until the mix has doubled in size – mine took 1 hour.
Step 4
Add your remaining flour (approx. 80g) and mix in with your hand. Bring together to form a dough - it will be quite sticky. Tip out on to a floured surface and continue to bring the dough together until you have a soft, manageable dough, but be careful not to overwork it as it can become quite tough and dense.
Step 5
Now you’re ready to make your flatbreads. Divide your dough into six equal pieces. One at a time, roll them out to around 7 inches in diameter.
Step 6
Pre-heat a dry pan and brush the top of your flatbread with a little olive oil. Put the flatbread into the pan, oil-side-down, and cook for 3-4 minutes until starting to puff up. Brush with olive oil then flip and cook for another 3 minutes. Repeat until all the flatbreads are cooked. You can keep them warm under some foil or a tea towel or reheat in the oven later on.