More excitement today. With more exclamation points needed.
I’m not quite sure how many trials this took. 5, 6, 7, 8? It’s all kind of a blur. It was a lot. And then I made the winning batch 3 times total. Just to make sure.
My floor was covered with white, floury dust. My hands were caked with a sticky mess. And let’s not even talk about my counter. I had to s-c-r-a-p-e it clean. With one of those little plastic pan scrapers. A wet towel would just not do.
At the same time I was working on this recipe—which requires no yeast + no-rise [hooray!]—I was also working on a more naan-esque, yeast version. Literally, flour + dough were everywhere. There was a also a veggie burger in the works.
If you are picturing what my kitchen may have looked like with all that going on, multiply it by 20. Or instead of doing that just come over and help me clean. I will feed you. Stuff you even, with pile after pile of flat bread and whatever toppings you like.
While I go on + on about the flour mess which is now permanently ground into our charcoal colored grout, are you paying attention to the process photos? Don’t worry, you don’t really need to. It’s quite simple.
Ball of dough.
Little balls of dough.
Cook in a hot pan.
Tear off bites from each piece as they cook, because who can resist hot, fresh [flat]bread??
There is a reason you can’t see all of the bread in these photos. Guilty.
This recipe works perfectly for PB+J, avocado mash sandwich, grilled cheese, egg + cheese sandwiches, and so much more.
I had to peel the flat bread back to show you the inner layer. It’s actually bread-like! Really!
No yeasty flavor [because there isn’t any], it holds together [just don’t roll it], it has a fluffy-hearty-light texture [yes, all three at once], and doesn’t have that taste that all gluten-free bread seems to have [you know].
Quick Gluten-Free Flat Bread
gluten-free // yields 12-14 flat breads, ~8x4-inch
adapted from: Ashley’s 5-Minute Naan
This version is much more flat bread-like than fluffy, doughy naan.
- 1 1/2 cups gluten-free oat flour, plus more for rolling
- 2/3 cup sweet rice flour
- 1/2 cup raw buckwheat flour
- 2 teaspoons pure cane sugar
- 1 + 1/8 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 cup unsweetened almond milk, or 2%
- 2 tablespoons melted ghee, or coconut oil, butter, sunflower/safflower oil, plus more for cooking
- In a large bowl mix together all of the dry ingredients together.
- Whisk together the wet ingredients into another bowl and pour into the dry bowl, stirring until a thick dough starts to form, then continue with your hands.
- Mix/knead in the bowl until all of the flour is contained in one dough ball.
- Flour a flat surface with oat flour and place the dough on top.
- Knead about 15 – 20 times until the dough turns into a smooth ball that springs back slightly when pressed. Add more flour if necessary. [refer to 2nd photo]
- Portion out pieces about the size of a golf ball [or slightly larger – refer to 3rd photo], lightly flour the dough ball and gently roll out to about 1/8-inch thick.
- Heat a large pan or skillet over medium/med-high with a dab of ghee, coconut oil, or butter. Re-grease before cooking each flat-bread. Or lightly brush each side of the rolled out dough with melted butter/oil.
- Once hot, transfer the dough carefully with a large, metal spatula and cook for about 1 1/2 minutes per side, or until golden brown. The dough will start to lightly puff up and it should very easily flip to the other side.
- Cool slightly on a wire rack and serve warm.
- Repeat until all dough is cooked.
To store: Wrap extra bread tightly in saran wrap and place in the fridge. Re-heat over med-low heat in a pan on both sides until warm.
Troubleshooting:This recipe really isn’t difficult but here are some tips I learned in the process.
- Best if working with room temperature ingredients.
- You can make the dough ahead of time, stopping after step 5 and tightly wrapping in saran. Place in the fridge overnight and then follow instructions once ready to cook.
- The amount of liquid/flour will slightly vary depending on the freshness of your flour and how finely it’s ground. You may want to half the recipe for a trial batch to determine how much you’ll need.
- If the mixture is not all coming together add 1/2 – 1 tablespoon milk at a time until it does. You want a soft, pliable dough that is not crumbly or tacky. If your flat bread breaks apart after cooking your dough was too dry.
- If the mixture is too wet add 1 tablespoon at a time of oat flour until it comes together and isn’t fully sticking to the bowl.
- Roll in whatever shape you prefer, making sure it’s smaller than the length of your pan.
- You can grind oat flour in a blender, spice grinder, or magic bullet, until soft and flour-like. Use oat groats, steel cut oats, or rolled oats.
- You can grind buckwheat flour the same way from raw buckwheat groats [typically found in bulk bins or sometimes boxed in the GF aisle] which are a pale yellow-green color. Not “kasha” or “toasted buckwheat.”
- Do not sub white or brown rice flour for the sweet rice flour. Check this link for more information.
- It may be possible[have not tested this!] a gluten-free all-purpose flour mix would work in place of all 3 flours listed above. The milk amount will likely vary.
Oh, and that burger I mentioned…it also goes great with flat bread. You’ll be hearing more about it soon.