September 1, 2015

This is the easiest flatbread to make! (No Bake, No Knead, No Baking Powder) + it’s gluten-free

I made this flatbread yesterday and had it with a roasted capsicum and olive hummus (also homemade)

What’s AWESOME about this flatbread is that it’s gluten-free, requires only a few ingredients and is the easiest flatbread to make! You simply make it in a skillet or pan and there is no kneading (no mess!), no baking, no proofing and does not require baking powder or baking soda as it uses yeast to help it rise and be elastic. I also really like this flatbread because it’s not flat – there’s a nice bite to it (kinda like a naan bread) and it’s slightly smokey. I also toasted some nigella seeds for this bread but you can use other seeds, herbs, seasonings, etc. or leave it out. My recipe makes 2 medium flatbreads (most of my recipes make small quantities) because what am I going to do with 12 flatbreads?? These flatbreads would make a great gluten-free pizza base, to serve with a nice bowl of soup or bake in the oven with some garlicky, oniony, olivey, herby goodness! (Ok those are things I like but you can use these flatbreads for whatever you like!) If you make these flatbreads, I hope you enjoy them as much as I do!

Yields 2

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 pack of active dry yeast (7g or 2 1/2 tsp)
1 tsp coconut sugar (or other sweetener)
1 1/4 cup lukewarm water
1 tsp nigella seeds (optional or use other seeds)
1 cup gluten-free flour
Pinch of salt (I used pink Himalayan salt)
Extra virgin olive oil

Instructions

Mix the yeast ingredients together (yeast, coconut sugar and water) and let it sit for around 15 minutes.
In the meantime toast the nigella seeds in a small non-stick pan.
In a separate bowl, mix the flour, toasted nigella seeds and salt together. Add in the yeast mixture and combine.
Heat the same pan on medium heat and once hot, add just a little olive oil and coat the pan with it.
Pour some batter into the pan and spread it evenly with a metal spoon while twirling the pan, working quickly.
Cook covered with a lid until golden or slightly charred on each side (around 5 minutes each side).
Coat the pan again with a little olive oil for each new flatbread.
Enjoy immediately while hot or let them cool down on a wire rack to prevent sogginess on the bottom.

Notes