Updated: Jan 19
Delicious gluten-free and vegan flatbread. Good to use as a wrap or to accompany a rustic soup or stew.
The vegan yoghurt is a great way to add some leavening agent and the end result is much softer and flavoursome.
Cook the flatbreads quickly so they do not dry out in the pan. Give the pan a wipe-clean between flatbreads to get rid of the accumulated flour.
1 Tsp Psyllium husk
1/2 cup Rice flour
1/2 cup Tapioca flour
1/4 tsp Xanthan gum(level)
1/2 tsp BP
1/2 tsp BS
A good pinch of sea salt
1/2 Tablespoon virgin olive oil
1/4 cup Coconut yoghurt
Mix the psyllium husk with the water and let it become a gel while preparing the other ingredients.
Put all the other dry ingredients into a bowl and mix.
Add the oil to the yoghurt and mix.
Add the wet ingredients to the dry ingredients and mix to combine with a wooden spoon.
Once the mix holds together divide it into 5 parts and roll them into balls between your palms. Cover with a cloth.
Roll out each circle between 2 sheets of greaseproof paper having sprinkled it with rice flour in between to prevent it from sticking.
Heat a non-stick pan, add a flatbread and cook it on dry heat. The flour attached to the bread will prevent it from sticking. After 1-2 minutes or when you see the heat has penetrated through the bread turn it over and cook for about a minute on the other side.
When the bread is cooked remove it from the pan and put in between a clean kitchen cloth/towel and cook the rest of the flatbreads.
enjoy the flatbreads freshly cooked while still warm.
If you need to keep them wrap them in an airtight bag and put in the fridge.
Re-heat by sprinkling with a little water and then wrapping in foil. Then expose it to heat either under a grill or sit it on top of the stove or on a dry pan.