I found a gluten-free, flatbread recipe online and I thought I would give it a try.
The recipe is quite easy to put together and in about 15 minutes, you have your flatbreads ready to serve.
Here is the recipe:
1 cup of Almond Flour ( tried both the fine almond flour and my homemade flour from almonds – which is not as fine, and both were really good).
2 TBSPS of Coconut Flour
2 tsp of Xanthum Gum (used as a thickener and as a binding agent, especially in gluten-free recipes where gluten usually does this).
2 tsp of aluminum-free baking powder
1/4tsp of salt
1 Whole egg + 1 egg white -Organic (I haven’t tried this with an egg replacement such as a flax egg).
1 TBSP of water
1 TBSP of Oil – You could use coconut oil.
Combine all of the dry ingredients together and then add the egg, plus the egg-white, and the water. Gently fold the ingredients together until they form a sticky dough; divide the dough into four parts (I just divided them without taking them out of the bowl I initially mixed my ingredients in). You will end up with approximately 1/4 cup per portion. Note that the dough is very, very sticky and you cannot handle it with your hands. I use two spoons to manipulate the dough).
Before flattening out the dough, preheat your pan to medium-high heat with a bit of oil- (I use a cast-iron frying pan because it’s my favorite for cooking pancakes, crepes, and flatbreads).
While your pan is heating up, prepare a piece of *plastic wrap, by laying it flat on your work surface, add one of the portions of the sticky dough to your plastic wrap. Either, fold over the plastic wrap to sandwich the dough or add another piece over top. Make sure to give yourself enough room within the sandwiched dough area so that when you roll it out with the rolling pin, the dough will not spread out of the sandwiched area. Use a rolling pin to flatten out to the desired thickness (about 1/8″- 1/4″ thick). Gently peel off the top layer of the plastic wrap, lift it up and gently lean the rolled out dough against your left hand, then gently peel the bottom portion and gently add to your pan.
This will fry up quite nicely and quickly. Keep a close watch over it; it only takes a few minutes to cook. Meanwhile, roll out another ball of dough, using the same method.
The texture is nice and the flavor is neutral. Perfect for breakfast with peanut butter and jelly!
*plastic wrap: I personally do not like to use plastic wrap. Unfortunately, it seems like you cannot roll out the dough without it. If you have any other solutions other than plastic for this method, please let me know in the comments, I would really appreciate it. Thanks!