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gluten free flatbread

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gluten free flatbread


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Tempo de preparo

30 min(s)


10 servings

Luísa Colombi

  • Ingredients
  • Recipe
  • Fine cornmeal1 cup
  • Sieved Tapioca1/2 cup
  • Psyllium1 tablespoon
  • Flaxseed Flour1/4 cup
  • Rice flour2 tablespoon
  • Water150 ml
  • Salt1 teaspoon
  • Olive oil1 tablespoon
  1. In a bowl, mix all the dry ingredients.
  2. Add the water little by little and keep stirring to feel the texture of the dough. Depending on the humidity and your type of flour, some need less or more water.
  3. The dough should be easy to handle and come off your fingers, but it shouldn't be too dry. Add the olive oil and let it rest for half an hour, if possible.
  4. Heat a frying pan, and meanwhile, portion the dough into balls and roll out onto a silicone mat or parchment paper. You can open it with a rolling pin, with the help of another parchment paper on top, to make it easier, or sprinkling more rice flour, so it doesn't stick.
  5. Take the rolled out doughs to the heated skillet and brown both sides. The time may vary depending on the size and fineness of your dough, but it is something around 3-5min.
  6. You can also open the dough using your fingers, as I show in the video.
  7. Once ready, you can let the flatbread rest inside two plates to keep the heat, making them more malleable. If you prefer it crunchier, you don't have to.
  8. Just fill it as you prefer. It goes great with various side dishes such as hummus, spreads in general, or even with eggs for breakfast.

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