¾cupall purpose gluten free flour110 g, I use Bob's Red Mill
¼cuptapioca starch40g
¾teaspoonsalt
½teaspoonbaking powder
½teaspoonxanthan gumomit if your AP flour already has it
1tablespoonextra virgin olive oil
½cupmilkcow's or unsweetened nut milk alternative
neutral oil for the skilletlike 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!