There are tons of recipes for gluten free breads & I have now tried loads of them. I find that regular bread usually turns out pretty unsatisfying but flatbreads are easy and they have a good texture & taste. I like flatbreads to be chewy inside with a crispy exterior. These are my top tips for making them followed by the best recipe I have found.
Top Tips for Gluten Free Flatbreads
is better than using a frying pan
2. Grease the tin
they stick much more than wheat bread.
is the best liquid. Water makes a very bland and unmanageable dough & a brittle texture.
4. Add salt
many recipes don’t have it. The end result is bland
add spices, nuts, seeds or herbs for flavour
Gluten Free Flatbread Recipe
Ingredients (Makes 8):
400g Gluten Free Flour
300ml Natural Yoghurt
2 tsp salt
1 tbsp seeds or chopped herbs (I used a mixture of cumin & onion seeds for the bread in the photos)
1. Mix the ingredients together & knead for a minute. You should have a soft, pliable dough. Leave it to stand for 10 minutes.
3. Roll these out using GF flour to stop the dough sticking. They should be 4-5 mm in thickness.
4. Grease a baking sheet really well with butter or oil. Place the dough on the baking sheet and grill on a low to medium heat for 4-5 minutes on either side. Until they are a golden colour.
The first time you make them I recommend that you make a trial one. This is to make sure you have the thickness and the cooking temperature correct. Everyone’s grill is different & if it cooks too fast you will have uncooked dough in the center.
5. Cool them on a rack as they go soggy underneath on a hard surface. Don’t cut them until they are cold as gluten free bread is still forming its structure while cooling.