Baking proper bread is a bit of an endeavour. Especially when making gluten free bread: mixing flours, creating starter, letting it rise, etc. So I came up with my own easy gluten free flatbread recipe to speed the process up when we want to add some carb factor to our week night dinners! They are quick to make and can whipped up with very little planning as they involve largely store cupboard or long-life ingredients. The method below details a delicious sundried tomato and olive variety I made recently, but the flatbreads work equally well plain. You could also experiment with other additions – spices, sesame seeds, cheddar cheese and chutney – the list is endless! Make alongside my garlicky aubergine dip for a perfect gluten free combo.
Easy peasy gluten free flatbread
- 350g gluten free plain flour
- 2 tsp baking powder
- 300ml low fat natural or plain Greek yoghurt
- 1 tsp Maldon sea salt
- 8 sundried tomatoes, finely sliced
- 50g green olives, finely sliced
- Add the flours, baking powder and yoghurt to a large bowl.
- Mix with a wooden spoon at first to roughly combine then get your hands in there and knead the ingredients until they are properly combined and you are left with a pliable dough. If the mixture is too dry add a little water, if too wet sprinkle with extra flour until you get the consistency pictured below.
- Add the olives and sundried tomato slices onto the dough and combine to ensure they are evenly distributed throughout. Don’t overmix though or your sundried tomatoes with completely meld into the dough (not a bad thing really, as they will still taste great, but visually I prefer to have the red tomato stripes running through the flatbread).
- Lightly flour a board and rolling pin. Take a sixth of the dough and roll into a ball shape. Flatten it out with the rolling pin until it is around 5mm thick.
- Heat a griddle pan over a medium flame – NO OIL is required as you will be dry-cooking the flatbread. Now pop your raw gluten free flatbread into the pan and allow to cook on each side for around 3 minutes. I like them to still be slightly doughy in the middle to stop the bread from becoming too dry.
- Repeat steps 4 and 5 until you have a neat little stack of gluten free flatbread and then you are ready to serve! These are best eaten straight away while they are warm, or put aside and blast in the microwave just before you are ready to serve.
These gluten free flatbread go brilliantly with so many things. We tend to have ours with aubergine parmigiana, chorizo chickpea stew, dips (try my aubergine dip) or topped with slow-cooked lamb for a seriously fancy kebab.