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Flatbread (Gluten-free)

Across in between fresh naan as well as pita, you’ll intend to increase this flatbread dish to have rounds handy in all times. Cook up a large set after that reheat items as required prior to utilizing them to swipe up your preferred instilled oil, dip or curry, or packing them with your favored dental fillings.


Heather Sage (minimally adjusted from my New York-style Pizza Crust dish)

Active Preparation Time: 30– 45 mins

Non-active Preparation Time: 2 hrs, minimum

Makes: 8

For a vegan-friendly variation, make certain to make use of agave rather than honey.


  • 60 grams (1⁄2 mug) millet flour, plus much more for rolling
  • 60 grams (1⁄2 mug) garbanzo fava flour
  • 48 grams (1⁄4 mug) potato starch
  • 32 grams (1⁄4 mug) arrowroot starch
  • 2 1⁄2 tsps (8 grams) xanthan periodontal
  • 2 tsps (7 grams) Bob’s Red Mill energetic completely dry yeast
  • 1⁄2 tsp (2 grams) Kosher salt
  • 128 grams (4 1⁄2 ounces or 1⁄2 mug plus 1 tbsp) water
  • 14 grams (2 tsps) agave nectar or honey
  • 28 grams (2 tbsps) olive oil, plus even more to oil dish
  • Unsalted butter or oil, for baked flatbread


Make Dough:

In the dish of a stand mixer fitted with the paddle accessory, incorporate millet flour though salt; blend well to integrate. In a spouted gauging mug or dish, blend with each other water via olive oil. With the mixer working on reduced, put damp components right into flour combination. Boost rate to tool and also mix dough for 2 mins. In the meanwhile, oil a tiny dish or 2-cup gauging mug with olive oil; reserved.

Transform dough out onto a tidy, gently greased counter. Cover your hands with olive oil and also form dough right into a round (does not require to be excellent). Location dough right into the dish. Cover top of the dish with cling wrap. Permit it to increase for 2 hrs (or up until increased in dimension) at cozy area temperature level prior to forming and also cooking flatbread or cooling for later usage (usage within 3 days). Additionally, you might position the dough in the refrigerator to increase over night (usage within 3 days).

Present as well as Bake Flatbread:

Once the dough has actually increased, get rid of just about one shelf from the stove. Area staying shelf on the most affordable degree, established a big, rimmed cooking sheet inverted in addition to it, and also preheat to 500 ° F.

Turn dough out onto a tidy, millet-floured surface area; spray dough with millet, punch down and also separate it right into 8 items. Roll each item right into a round, and also cover with a hardly wet fabric to stop them from drying.

Dealing with one round at once, roll dough out on a tidy, millet flour covered surface area right into a really slim circle, concerning 7 ″ in size. Transfer dough to a sheet of light weight aluminum foil. Area flatbread, light weight aluminum foil as well as all, onto the warm cooking sheet. Cook for regarding 3 mins or up until dough is browned in areas, puffy and also prepared via.

Eliminate flatbread from stove, reject excess millet and also layer top with a slim layer of dissolved butter or oil. Offer right away or move flatbread to a heatproof plate as well as cover firmly with light weight aluminum. Repeat with continuing to be dough. Heap ended up flatbreads– they’ll decrease each other, no demand to pop them– and also maintain covered with light weight aluminum. Finest delighted in cozy, reheat as required.

Shop and also Reheat:

To shop: move pile of cooled down bread to a gallon storage space bag, extract as much air as feasible and also shop in the refrigerator or fridge freezer, thaw prior to reheating. To reheat: Preheat stove to 350 °. Conclude a pile (or solitary item) of flatbread in a light weight aluminum foil package (like reheating tortillas). Area in preheated stove as well as cook for a couple of mins up until cozy and also adaptable (as a standard: one flatbread that came straight from the refrigerator took 3 mins for me).

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