Simple Gluten Free Flatbreads

Gluten Free Flatbread

These simple and easy to make Gluten Free Flatbreads are perfect with homemade kebabs and currys

For thousands of years these have been a staple in many cultures, some call them pitta bread, others refer to them as chapati, in the Lebanon they are called man’oushe. They are all unleavened breads, meaning you don’t need yeast to make them. Just a simple mix of water, flour and some salt. These can be flavoured in different ways too. By adding different herbs and slices, you can create a wonderful bread in no time at all.

Why not add some wild thyme to make a nice herby bread, the possibilities are endless!

With this version of the bread I add a little olive oil, this gives it a nice nutty taste, perfect to use as a wrap to spiced meats, think of it as a doner kebab with the dial turned up to 11.

It’s also made with gluten free flour. It does make the bread break and crack a little more, but if they are freshly cooked they are perfect, but you can substitute gluten free flour for normal plain flour.

Simple Gluten Free Flatbreads

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These simple and easy to make flatbreads are perfect with homemade kebabs and currys

Ingredients

  • 220g of gluten free plain flour
  • 110ml of cold water
  • 1 tablespoon of olive oil
  • 1 teaspoon salt

Instructions

1

Place you flour and salt in a large bowl

2

Pour in olive oil and mix together with a fork

3

Add roughly half of your water and using your hand start to bring the mixture together

4

Adding a little more water at a time until you have a nice dough that is still slightly tacky, if dough feels too wet, add a little more flour

5

Work the dough with the heal of your hand for 5-10 minutes, being a gluten free bread you will not be stretching the gluten but more thoroughly mixing the dough

6

Wrap the bread in clingfilm and leave to rest for 30 minutes in the fridge

7

Once rested, pull off a golf ball sized portion, flatten slightly with your hand and place on to a lightly floured surface

8

Using a rolling pin, start from the middle and work your way to the edge, tuning 90° each time

9

Once you get to small side dish size you can now roll a bit harder until the bread is thin enough to see your hand through

10

Place the flatbread into a hot very skillet or little oiled frying pan.

11

You should see bubbles appearing on the bread and it turning a slightly different colour

12

Turn over after 20-30 seconds, you will notice the bread should have the distinguished brown marks where the bread has bubbled up

13

Best served warm

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