Gluten Free Flatbread
Equipment
- Measuring Cups
- Measuring Spoons
- Large mixing bowl
- Fork or Whisk
- Rolling Pin
- 10" Cast Iron Skillet or Nonstick Pan
- Parchment Paper (Optional)
Ingredients
- ¾ cup all purpose gluten free flour (110 g, I use Bob's Red Mill)
- ¼ cup tapioca starch (40g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum (omit if your AP flour already has it)
- 1 tablespoon extra virgin olive oil
- ½ cup milk (cow's or unsweetened nut milk alternative)
- neutral oil for the skillet (like grapeseed, canola, or vegetable)
Instructions
Prepare the Dough
- In a large mixing bowl, add the gluten free all purpose flour, tapioca starch, salt, baking powder, xanthan gum, and extra virgin olive oil into a bowl. Mix together with a fork until combined
- Slowly add the milk and whisk to combine. The consistency should feel like sticky play dough. If the mixture is too runny, add AP flour. If the mixture is too thick, add milk.
Let the Flatbread Rest (~30 min)
- If you have time, let the batter rest for ~30 minutes. This allows the flour and starch to absorb the liquids and results in a less-gritty texture!
Roll out Flatbread
- Sprinkle a little bit of GF flour on a clean work surface. Cut the dough in half (this recipe makes two large flatbreads) and gently dust some flour on your hands and a rolling pin. Roll the flatbreads out to about 1/8" thick (think two quarters stacked on each other). It's okay if the edges are a little rough! If you happen to tear your dough, feel free to re-form it and try again. Be sure to lightly flour both sides of the dough after its flattened so that it does not stick to your work surface!
Transfer the Flatbread to the Pan
- Heat a skillet over medium heat and add 1 tablespoon of oil (avocado, olive, or canola). Once the pan has preheated (~30-60 seconds) gently transfer the flatbread into the pan. This can be a little tricky, as the flatbread may break. Some methods for transferring include:• Rolling the flatbread on a piece of parchment paper and use that to transfer to the pan directly• Carefully transfer using a flat spatula• Roll the flatbread on a smooth cutting board and gently slide it onto the pan.
Cook the Flatbread
- Cook for 1-½ minutes (try your best not to touch or move the flatbread once it's in the pan). Flip and cook for another 1-½ minutes on the second side. Immediately after the flatbread is done, wrap in a tea towel and roll (optional). Serve warm with homemade hummus!Note: Using a tea towel helps to prevent the flatbread from drying out, while rolling the flatbread is a great way to "form" the flatbread if you plan to use it as a wrap!