Gluten Free Flatbread Recipe

Eating healthy is very important for me. But, as a true food lover, there is no way I will ever compromise on delicious and tasty food.

As I am gluten sensitive, I have to be extra careful to what I eat and, while there are many products that have gluten free options, they are often more expensive.

Also I have been avoiding ready-made foods with added preservatives and sugar so homemade options are often much better for me. I am therefore always on the lookout for easy and quick gluten free no sugar recipes - don't really want to spend most of the very little free time I have cooking and baking.

This recipe for yummy gluten free flatbread only takes a few minutes to make and cook, and you can even freeze the extra flatbread pieces for later.

INGREDIENTS FOR BASIC RECIPE:

• 2 measuring cups of gluten free self-raising flour (I used white flour but you can use brown if available) + extra for dusting
• 1 measuring cup of full fat plain Greek yogurt
• 1 sachet of yeast (7g)
• 1/2 sachet of bicarbonate soda
• vegetable oil
• a griddle, pancake pan or large frying pan

For the flatbread pieces on the photo, I added 1 teaspoon of turmeric, 2 handfuls of grated mozzarella and an extra teaspoon of yogurt.

RECIPE (For about 10 flatbread pancakes/patties)

• Mix the flour, yeast and bicarbonate of soda (and any other dry ingredients, if customising);
• Add the yogurt and mix until you get a soft dough-like texture. You might get some crumbles (I did) and that's no big deal;
• Very lightly oil your pan (I put some oil on a piece of kitchen towel and covered my pancake pan by rubbing on the oil) and put on medium heat;
• In the meantime, grab a piece of the dough and create a patty by rolling the dough between your hands and creating a ball. Ensure you dust generously as the dough will be sticky otherwise. Dust a flat clean surface and flatten the ball gently and evenly with the palm of your hand to create a small pancake, ensuring it is dusted with flour on both sides - mine were about 3-5 mm thick;
• When the pan/griddle is hot, place the flatbread pieces to cook. You only need to leave them for 1 minute or so each side, then flip each side again for a few seconds on a second round. Use a spatula to flip and remove the flatbread pieces to ensure you do not get burnt;
• The flatbread patties can be left on a plate to cool down or eaten warm. 

If you are freezing some of the patties, let them cool down and separate each by placing a piece of baking/parchment paper in between to avoid them sticking together.

Once cold, the flatbread can be toasted in a regular toaster to eat warm at a later time.

They are easy to make and customisable. You can make them savoury (with cheese or any small savoury ingredients) or sweet (by adding honey/vanilla extract/dried fruits). If you do customise them, always ensure that whatever ingredients you add are leveled in the basic recipe. If you add dry ingredients (like I did with the cheese and turmeric), always add a little bit more yogurt. If you add any "wet" ingredients (eg. liquid vanilla extract, syrup or honey), make sure that you add more flour.

Whoever said that eating healthy had to be boring and bland?!

Bon appetit...