When was the last time you had a good, gluten-free flatbread? The answer for me, up until I tried this recipe over at Gluten Free on a Shoestring, was never, ever, ever. But thankfully, Nicole’s recipe is super-awesome, and easy to do too, and it makes a perfect flatbread for all your flatbread needs (which I’m sure are many).
If you have ever made gluten-free pizza dough–the kind that’s slimy that have to spread into a circle–you will find this much the same process. The dough, even though it’s not yeasted, puffs up in the oven wonderfully and has a great texture. It even holds up to heavy toppings (I’ve got a great post coming later this week with an idea) so that it can be eaten out of hand without tearing. As a bonus, it can be cut in half, then gently cut open with a sharp knife to make a pita! It’s a total win.
Look at that pocket! Amazeballs, right? Stuff it with anything you’d put in a regular pita…tuna salad, egg salad, fajita chicken, or quinoa tabbouleh. Make sure you use a good quality flour blend when you make it (like mine) and you’re good to go. (Word on the street is that Bob’s & King Arthur blends are no bueno and don’t work with this recipe at all).
- 2 cups GF AP Flour Blend
- 1 teaspoon xanthan gum (omit if your blend already has it...unless you are using my flour blend linked above)
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 extra-large egg + 1 extra-large egg white, lightly beaten
- ¼ cup warm milk
- ½ to ¾ cup warm water
- If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
- Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in ½ a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
- Scoop the dough into 6 balls (I used an ice cream scoop that holds about ⅓ of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
- Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.