gluten free flatbread

Light, fluffy, and flavorful gluten-free flatbread, made in 1 bowl in just 20 minutes! The perfect companion for dips, spreads, wraps, and more!

Gluten-Free Flatbread (1 Bowl, 20 Minutes!)

light coconut milk (canned), plus more as needed

Tbsp olive oil ((if oil-free, omit

apple cider vinegar

tsp baking powder

tsp sea salt

garlic powder

oregano

coconut flour*

oat flour ((ground from gluten-free oats))

potato starch flour

gluten-free all-purpose flour

In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.

Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!

Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.

At this point you should have a dough that is malleable and very slightly tacky but doesn’t stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn’t be crumbly at all. Add a bit more of each flour until you reach the right consistency.

Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional - shouldn&#039;t be necessary).

Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).

Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.

Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).

Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.

To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

https://www.youtube.com/watch?v=wGSVfWTVpAA

Light, fluffy, and flavorful gluten-free flatbread, made in 1 bowl in just 20 minutes! The perfect companion for dips, spreads, wraps, and more!

Full Recipe: https://minimalistbaker.com/gluten-free-flatbread-1-bowl-20-minutes/
 
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How to Make Gluten-Free Flatbread (1 Bowl, 20 Minutes!) | Minimalist Baker Recipes

This is THE BEST gluten free naan you’ll ever taste. It’s incredibly soft and pillowy, with just the right amount of chewiness – and it puffs up beautifully! It’s also really easy to make: the dough is a joy to work with (you can knead it and roll it out without any problems whatsoever) and because this recipe uses baking powder instead of yeast, it&#39;s ready in about 45 minutes.

Quick & Easy Gluten Free Naan Bread (No Yeast)

360 g (1½ cups) warm water

235 g (1¾ cups) millet flour,

130 g (1 cup + 2½ tbsp) tapioca starch

caster/superfine sugar

1½ tsp baking powder

salt

g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature

45 g (3 tbsp) ghee

parsley

You can make the dough by hand or using a stand mixer fitted with the dough hook attachment.

Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.

Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.

Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.

The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

Making the naan dough:

Turn out the dough onto a lightly floured surface and shape it into a ball.

Divide it into 8 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 110g) or you can just eyeball it.

Shape the pieces of dough into balls. Don’t worry if the surfaces of the dough balls aren’t perfectly smooth – that’s due to the lack of gluten and it won’t matter in the end, as you’ll be rolling them out anyway. As you move onto the next step (rolling out the naan breads) keep the pieces of dough covered with a dish towel to prevent them from drying out.

Dividing &amp; pre-shaping the dough:

Place a dough ball onto a lightly floured surface and dust its top with more flour.

Use a rolling pin to roll it out into a round or oval naan.The final rolled-out naan should measure about 7-8 inches (18-20cm) in diameter, with a thickness of about ⅛-¼ inch (4-6mm). Make sure to rotate it frequently to prevent it from sticking to the surface. As necessary, dust the surface and the top of the naan with more flour.Tip: I recommend rolling out all the naan breads first and then cooking them. To prevent them from sticking to each other and drying out, stack them with pieces of parchment/baking paper in between and cover them with a clean dish towel.

Rolling out the naan breads:

Pre-heat a large pan or cast iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.

Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.Tip: If your naan breads aren&#39;t puffing up, see the troubleshooting section in the Notes below.

Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.

Repeat this process with all the other naan breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your naan breads are cooking/browning too quickly (before they can puff up and form bubbles), reduce the heat. If they&#39;re not puffing up and are taking too long to brown, increase the heat.

Cooking the gluten free naan:

Immediately after cooking, brush the naan with melted butter (I recommend salted butter) or ghee, mixed with some finely chopped cilantro or parsley.

Alternatively, you can also wrap the hot naan breads (straight from the pan or skillet) in a clean dish towel – this traps the steam and keeps them warm and soft while you finish cooking all of them. Then, just before serving, brush them with the melted butter or ghee.

Brush with melted butter or ghee:

These gluten free naan breads are at their very best freshly cooked and still warm, but they’ll still be lovely and soft even a few hours later, after they’ve cooled completely.

They also keep well in a closed air-tight container for 2-3 days. To return them to their original soft, pillowy texture on days 2 and 3, it’s best to reheat them – see below.

Serving &amp; storage:

Reheat in the microwave for 30-45 seconds.

Reheat on the stovetop. Heat a large non-stick frying pan or cast iron skillet over medium heat and lightly spray the naan with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side.

Reheat in the oven – this is a good option if you need to reheat several naan breads at once. I recommend sprinkling (or spraying) a bit of water over them before you place them into the hot oven so they don’t dry out. Then, reheat them in the oven at 350ºF/180ºC for about 3-5 minutes.

Re-heating gluten free naan (3 options):

This is THE BEST gluten free pita bread you’ll ever try – and it’s super easy to make! It’s wonderfully soft and it puffs up beautifully, creating a large pocket perfect for filling. You need just 8 ingredients to make it and the dough is a joy to work with, you can knead it and roll it out without any problems whatsoever. The recipe includes both a stovetop and an oven cooking option – both work great and your pita bread will puff up every time.

Easy Gluten Free Pita Bread

240 g (1 cup) lukewarm water

135 g (1 cup) millet flour,

75 g (⅔ cup) tapioca starch

g (2 tsp) caster/superfine sugar

g (¾ tsp) salt

If you plan on cooking the pita bread in the oven: Place a baking steel, baking stone or heavy-duty baking tray on the middle or lower middle oven rack and pre-heat the oven to 475ºF (250ºC).Tip 1: A thoroughly pre-heated oven and a very high oven temperature are crucial if you want your pita bread to puff up.Tip 2: I usually cook pita breads on the lower middle oven rack, as that makes it easier to transfer them into and out of the oven.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a separate large bowl (or the bowl of a stand mixer, if using), whisk together the millet flour, tapioca starch, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with 60g (¼ cup) of the water and half of the sugar listed in the recipe (use the remaining water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel and olive oil.

Add the olive oil to the psyllium gel and mix well to combine, then add them to the dry ingredients.

Knead everything together into a smooth, supple dough that comes away from the sides of the bowl (it shouldn&#39;t be too sticky to the touch). Scrape the sides and bottom of the bowl as necessary, to avoid any patches of dry flour.

Making the dough:

Turn out the dough onto a lightly floured surface and divide it into 6 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 82g) or you can just eyeball it.

Shape the pieces of dough into balls and cover them with a clean dish towel, to prevent them from drying out.

On a lightly floured surface, roll out each dough ball into a round pita bread about 6 inches (15cm) in diameter and just under ¼ inch (about 5mm) thick.Tip: If you intend to cook the pita bread in the oven, I recommend rolling them out on squares of parchment/baking paper, that will make it easier to transfer them into the oven.

Arrange the rolled-out pita breads on the counter, cover them with a clean dish towel and allow them to proof for about 15 minutes at room temperature.

Rolling out &amp; proofing the pita bread:

Pre-heat a large pan or skillet over medium-high to high heat. The pan is ready when a droplet of water jumps and sizzles on its surface.Tip: You might need to adjust the heat as you’re cooking the pita breads, based on how well they’re puffing up and how quickly they’re browning.

Place the pita bread on the hot pan or skillet and cook it for about 30 seconds, until it starts bubbling up in places and you can see dark brown spots underneath.

Flip it over and cook for a further 30 seconds until it’s golden brown underneath.

Flip it again and your pita bread should now fully puff up. 

Cook it for about 45-60 seconds longer on both sides until it’s deep golden brown and maybe even a bit charred in spots.

Once cooked, transfer the pita bread to a plate or platter lined with paper towels or a dish towel to absorb any condensation that forms underneath. (Pita bread cooked on the stovetop is very soft and pliable, and you don’t have to wrap it in a dish towel to soften it.)

Repeat this process with all the other pita breads. Keep an eye on how they’re cooking and adjust the heat as needed. If your pita breads are cooking/browning too quickly, reduce the heat slightly. If they&#39;re not puffing up and are taking too long to brown, increase the heat.

Stovetop method:

Place 2-3 pita breads onto the pre-heated baking steel, baking stone or heavy-duty baking tray and bake at 475ºF (250ºC) for about 7-8 minutes, until puffed up and golden brown. They should fully puff up after about 2-3 minutes in the oven.You can flip the pita breads after about 5-6 minutes, so that you’ll get even browning on both sides.

Once cooked, wrap the pita breads in a clean dish towel immediately out of the oven – this will trap the steam generated from the hot pita bread and make it much softer and more pliable. (Pita bread cooked in the oven has a crisper texture than that cooked on the stovetop, because the oven dries it out to a greater extent.)

Oven method:

These gluten free pita breads are at their very best freshly cooked and still hot or warm, but they’ll still be lovely and soft even a few hours later, after they’ve cooled completely.

Reheat on the stovetop. Heat a large frying pan or skillet over medium heat and lightly spray the pita bread with some water. Then, cook it in the hot pan with the lid on, for about 45 seconds to a minute on each side.

Reheat in the oven. This is a good option if you need to reheat several pita breads at once. I recommend sprinkling (or spraying) a bit of water over them before you place them into the hot oven so they don’t dry out. Then, reheat them in the oven at 350ºF/180ºC for about 3-5 minutes.

Re-heating gluten free pita bread (3 options):

Gluten free Cauliflower Flatbread. This 7 Ingredient Gluten free flatbread is soft and great as a side or tacos or to make wraps. It is also grainfree, nutfree, soyfree. Add herbs of choice. Vegan Yeastfree Recipe

Gluten free Cauliflower Flatbread Grainfree

cauliflower (, steamed

water

tbsp psyllium husk

chickpea flour

tapioca starch (,

tsp oregano (or other herbs to preference)

tsp oil

Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).

Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.&nbsp;

Mix and let sit for a minute to gel up. (the mix should stiffen and make a dough like gel. If it doesnt thicken, then something isnt working with the psyllium and the flatbread wont work)

Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.

Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.&nbsp;

Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..

These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month.&nbsp;

https://www.youtube.com/watch?v=buONRqNWp6w

Gluten-free Cauliflower flatbread. 7 Ingredient! grain-free, nut-free and soy-free.
FULL RECIPE : https://www.veganricha.com/2019/01/gluten-free-cauliflower-flatbread-grainfree.html
MY BOOKS: https://veganricha.com/books


This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable. great for tacos and wraps.

These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Flour and oil sub tips in notes. Try these flatbreads!

Music:by Lakey Inspired
soundcloud.com/lakeyinspired

GLUTEN-FREE CAULIFLOWER FLATBREAD 7 Ingredient! Grainfree Nutfree | Vegan Richa Recipes

My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.

2 Ingredient Millet Naan (Oil-free, Gluten-free)

millet flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Preheat

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Spread

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!

Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.

You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread.

Fluffy Stovetop Gluten-Free Flatbread

active dry yeast

raw cane sugar, maple syrup

filtered warm water

whole psyllium husk,

filtered water

brown rice flour

potato starch, can also use arrowroot or tapioca starch

sea salt

Olive oil, to cook the flatbreads

In a small bowl, combine the yeast with the sugar and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.

In a bowl or liquid measuring cup, mix together the psyllium husk and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.

In a large mixing bowl or the bowl of your stand mixer, mix together the flour, starch, and salt. Whisk to combine.

Add the psyllium gel and the activated yeast mixture to your dry ingredients. Add any herbs or spices right now if desired.

If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.

Divide into four equal pieces and place on a plate or baking sheet. If you&#8217;re impatient, you can cook these up immediately but they&#8217;ll be a lot less fluffy. Cover, and let rise for one hour. They should just about double in size.

Once doubled, roll each flatbread out on a lightly floured surface to the desired thickness &#8211; they&#8217;ll puff a bit as they cook too.

Heat a pan to medium-high heat and brush with a bit of olive oil. Cook one flatbread at a time over medium heat for 3 to 4 minutes on each side, until golden brown. Repeat until all are cooked.

Serve warm, or store in the refrigerator until ready to serve. To reheat, place on a pan over medium-low heat. Cover with a lid and cook for 1 to 2 minutes. Add a few drops of water to create steam to help refresh the flatbreads.

I made these and they are really delicious!  Thank you so much for the recipe.  I can't wait to enjoy these in all sorts of ways - with hummus, as a wrap, etc.  The GF and non-GF members of the family all enjoyed these!

I saw you pop up on the gram sharing this recipe and I was like ‘I am soooo making them tonight!’ And I did!

They’re AMAZING and so easy! Both my kids scoffed them down and they’re more critical than Gordon Ramsey!! I made six smaller flat breads so I have some left for me to graze on! 

Mine turned out great even though they had over two hours proving time! I was distracted watching the events out of Buckingham Palace. 

I will DEFINITELY be making these again! 

Thank you  

I followed the recipe exactly and OMG. Soooo good! My yeast didn’t double in the first phase but my dough still rose once it was all mixed. This is probably the best textured gf flat bread I’ve ever had! Thank you! 

This is the best gf bread I have ever tried. Thank you so much, I feel complete! Everyone should have this in their repertoire for their gf needs.

Can't wait to make these! Did you use ground psyllium husk powder or whole psyllium husks?

The flavor of this is surprisingly rich. I enjoyed this. I used the brown rice flour and tapioca starch. I'm sensitive to potato starch but I'm sure the texture would be different. Gonna try this again with arrowroot because I found the tapioca to be gummier, though some of that is user error I'm certain.

Your flatbread here is *chef's kiss*! It really is the recipe I didn't know I needed! I love Na'an and this is AMAZING!

I am having the same issue Ali is. Very wet, more like batter. I also measured everything. I am using white rice flour instead of brown and tapioca starch instead of potato. I don’t know if that is contributing to it? I have just been adding more flour and starch to get the right consistency. I guess my question is, would you recommend I increase my yeast and or psyllium? They still come out fantastic :)

This flatbread was really amazing! Will definitely be keeping this recipe handy!

These are amazing as pita bread! Take it from a Greek girl 

This is such an easy and delicious recipe! Followed it exactly and they came out perfect  Such a great texture. Thank you!

My favorite meal is chicken souvlaki with tzatziki sauce on pita bread but, well...I'm not a fan of paying $6 for two small pieces of flatbread from the store, or of the ingredients in that store bought GF flatbread. This recipe from Bakerita is THE answer. I have a lot of faith in your recipes as I've tried all of the GF sourdough bread recipes and none have failed me yet, so I started off with a double batch of these. They were perfect! I was able to mix the dough up after lunch and set it in the fridge while I took our eldest to dance. When we came back home it was easy to roll out half of the dough and fry them up in a cast iron skillet. They were pillowy, chewy, bendy, and perfect to hold our souvlaki. This morning I cooked the other half in butter and sprinkled them with cinnamon and sugar for breakfast. Thank you for this recipe, it has made me so happy!

Made these for the first time yesterday. We loved them. I made them 1/2 sized and will be making them even smaller next time and use them as a base for a pass around hors d’oeuvre. We loved this recipe.. Thank you Rachel! 
I’m eagerly awaiting your next cookbook.

I’ve read to the recipe several times, and also the text above, the recipe calls for one amount of warm water, but it never says anywhere, how much water to use for the yeast activation, and how much water to use for the psyllium husk gel. In the blog post itself it also mentions if you’re using psyllium husk powder to use 75% the amount called for and in one of the answers to a comment  it says 80% of what the amount called for in the recipe is. Is it 75% or 80% if using psyllium powder?  Looking forward to making these once. I know the answers to these questions. Thank you thank you 

Worked out really good. Needed a little more potato flour because it was hard to convert grams to standard measurements. Tasted great, held together nicely. Nice detail. Thank you.

I made these and OMG. SO GOOD!! the best part? They don’t rip or fall apart while eating them, which is a miracle in the gluten free world. These are a weekly staple! Making a big batch right now to freeze a bunch!!

Wow! I had given up trying gluten free tortillas or anything like that. I made these tonight and they were amazing. Love them! I can’t wait to get the cookbook. 

Made as written except subbed sorghum flour for the oat. they turned out amazing! can't wait to use for pizza! so happy with the results!

I am not GF, but an old friend has recently converted and I am making her a cioppino. I made a test batch of these flatbreads today to make sure they tasted good before dinner tomorrow. Only variation was ~1T Za’atar(B&amp;B). OMG, I tried a corner, then ate 3 with olive oil as they were coming out of the pan. Second batch will be tomorrow. 
Thank you so much for this recipe

Rachel, oh my GOSH. These flatbreads. They were absolutely divine!! I've had many disappointing gluten-free naan style breads, but now my search is over. Even my gluten-eating kids loved these.

Love this recipe! My husband has Celiac disease and I came across the website after buying the book. This recipe is so versatile. I make grilled calzones, ham and cheese hot pockets and personal pan pizzas with this recipe. We also use it for pita bread and naan bread. We also will make one and cut it into four pieces and make sandwiches with it. I can't say enough about how much I love this recipe. It freezes up well and I can make up the calzones and hot pockets in advance.   It has made eating gluten free a lot easier. This has been added to my favorite recipes. My husband loves it as well! Thanks so much!

I’m trying to eat more oats so I used oat flour instead of rice flour. They turned out great! Nice soft chewy texture and yummy flavor! Thank you!! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663082437/nturmsb348werc2mpr4f.mp4

You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread. Only 7 ingredients and Top 8 allergen-friendly

Gluten-Free Flatbread

This gluten free flatbread is soft, tender, and flexible. Perfect for wraps, burritos, and miniature pizzas, and bends without breaking!

Gluten Free Flatbread Recipe

flour

xanthan gum (omit

tapioca starch/flour ((See Recipe Notes))

baking powder

extra virgin olive oil

Neutral oil

In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well.

Add the oil and milk, and mix to combine. The mixture will seem very wet at first, but the flour will begin to absorb the liquid quickly and the dough will become stiffer.

If necessary to bring the dough together, knead together with clean hands. It will be thick but relatively soft.

Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don’t have time to chill it.

Make the dough

Heat a cast iron skillet that’s at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.

If you’ve chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn’t been divided, divide it in two equal halves, each weighing about 5 ounces.

Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the other piece(s) of dough loosely with a cloth to prevent it (them) from drying out.

Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.

Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 8-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.

Brush about 1 teaspoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.

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