This is my kids’ favourite bread because it is soft, rich and flavourful. I like it because it is a quick to make flatbread that would work as a pizza or focaccia base, as a naan bread, or a pita. We also love to use it for wrapping hotdogs and dipping in soups.
I particularly like this bread for summer months, since it’s made on the stove top. Best of all, this bread can last for several days before it goes stale, making it the perfect gluten free bread to take travelling.
The only trick to making this bread is to get the soft ball of dough into the pan and then shape it before it cooks. It’s actually easier than it sounds. I wish that I could post a video to show how easy it is… but my tiny kitchen barely has enough lighting for photos… so no videos.
Here’s a picture of the dough just after I’ve spread it out with my fingers (it’s already starting to rise).
And here’s the bread after I’ve flipped it.
- 1 cup buttermilk (milk kefir or yogurt)
- 1½ cups whole grain gluten free flour (see notes)
- Remaining Ingredients
- ¾ cup starch, plus more for dusting (see notes)
- 2 tsp xanthan gum
- 1 tsp salt
- ½ tsp baking soda
- 1⁄4 cup cooking oil
- 2 large eggs
- Mix the buttermilk and whole grain flour, and allow to ferment at room temperature for 4-12 hours.
- Mix in all the remaining ingredients until a smooth and sticky batter is formed.
- Heat a frying pan on medium heat.
- Divide the batter into 4 or 6 balls (depending on the size you want).
- Coat your hands in starch, and make a small pile of starch (about ¼ cup) on a plate. Take one of the balls of batter, quickly coat it in starch and put it into the frying pan. Then carefully use your fingers (or the back of a spatula) to spread the ball out in the pan so that it is only about ¼" or 1 cm thick.
- Cook until browning, then flip to cook the other side. This should only take about 2-3 minutes per side. However, you don't want to cook it too fast or it won't cook through.
- Serve straight up or with butter.
-I used GF oat flour, but you could use rice, buckwheat or whatever flour you prefer.
-I usually use a mix of corn starch, potato starch and tapioca flour. However, I think any of the three would work just fine.