Sorry for my absence as I didn’t blog very much last year but I’ve made a resolution to post more regularly in 2017! Also email me email@example.com if you have any suggestions for recipes you would like to see or if you have a low FODMAP recipe you would like to share.
This is such an easy and versatile recipe. I often make flatbreads to go as an accompaniment to a curry such as this lamb and spinach curry and they also go well with chilli. Another great way to use them is as a pizza base, skip the cumin seeds and once the flatbreads are cooked add suitable pizza toppings (I can do this as a separate post) and put under a hot grill for a minute or 2. They are really quick to make with just a small number of ingredients and make a nice bread substitute. An important point with this recipe is the gluten free flour mix that you use (in this case I used the Doves Farm white bread mix) should contain added xantham gum as this makes the dough smoother and gives it a much improved texture. I’ve made this recipe for 4 small (approximately 17cm diameter) flatbreads as they are easier to work with at this size but you could divide the dough into 2 and make 2 bigger ones, just make sure you have a big enough frying pan. They are best eaten straight away.
- 150g gluten free white bread flour plus extra for dusting your work surface (I used Doves farm)
- 1 teaspoon olive oil plus extra to brush on the finished flatbread
- 1 teaspoon of toasted cumin seeds (toast these in the frying pan as you use to make the flatbreads)
- ¼ teaspoon salt
- 90ml warm water
- Measure the flour, olive oil, toasted cumin seeds and salt into a large mixing bowl and stir in the water
- Knead the dough for a minute in the bowl until it forms a smooth ball and divide it into 4 equal sized balls.
- Sprinkle some gluten free flour onto your work surface and taking one ball of dough at a time flatten them out into a circle and use a rolling pin to roll the dough out as thinly as possible (approximately 17cm diameter)
- Meanwhile heat a frying pan on a high heat and once up to temperature cook the flatbreads individually (without adding any extra oil to the pan) for about a minute on each side. They should be lightly browned and will puff up when you turn them
- Once cooked brush with little olive oil and serve.