A simple and versatile low FODMAP flatbread recipe
Ingredients
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
Instructions
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.
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-flatbreads/