Gluten free flatbreads
Prep Time5 mins
Cook Time10 mins
Rolling out10 mins
Total Time15 mins
Servings: 6 flatbreads
- 100 g strong wholemeal flour
- 60 ml water
- pinch salt
- 1 tbsp melted coconut oil
Mix the flour, salt and water together and kneed for a couple of minutes.
Divide the dough into 6 pieces and roll each into a ball.
Using a little flour, roll out each of the balls into a thin circle, the size of a small plate. Add more flour if needed, i.e. if the dough is too sticky to roll out.
Place a heavy pan on the stove and once hot, place the first circle into the pan.
Cook for 30secs until you notice a few bubbles. Turn the bread over and cook for a further 30secs.
Keep cooking for a few more seconds until the bread puffs up and browns slightly in spots.
Remove from the pan, brush with a little melted coconut oil and keep warm in a tea towel until you have finished cooking the rest.
Add some dried cumin seeds or caraway seeds to the bread dough for a change in flavour.
You can use other gluten free flours or whole meal flour if gluten isn't a problem for you.