Gluten Free Flatbread recipe

I have been sharing some of my favourite bread recipes using gluten free (GF) sourdough but sometimes you just want to make something quickly without having to wait for the sourdough to ‘do its thing’. I was always a fan of Jamie Oliver’s Easy Flatbreads made with flour, baking powder and yogurt, so I decided to try it with a GF Flour mix.

I have this GF Flour Mix made up for my other cooking and baking instead of wheat flour:
300g brown rice flour
220g buckwheat flour
120g tapioca starch
It generally isn’t suitable to use alone (without the sourdough starter or discard) in recipes that require strong binding like crackers, bread, pizza, buns etc. But with the yoghurt, it does make quite acceptable flatbreads. They are very soft but giving them a good dusting with rice flour helps them to keep their shape while you transfer them to the cooking pan.

Easy GF Flatbreads

350g GF Flour Mix
1 tsp baking powder
350g natural yoghurt
brown rice flour for dusting

Add all the flatbread ingredients to a mixing bowl and mix together with a spoon. You don’t need to knead it – just mix it enough to combine everything well and form a soft dough. It is very soft.

Dust a clean work surface with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces.

With your hands, pat and flatten the dough into 12cm rounds, roughly 3mm thick. You could use a rolling pin but I didn’t think it was necessary.

Use a knife to cut 3 lines into the centre of each round, leaving about 3cm at each end.

Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

Serve hot alongside a hearty soup or curry, dunk them in dips, or brush with herby garlic butter and enjoy as they are.

I freeze the extras and just pop them in the toaster to heat them up when I want them.