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Quick Gluten Free Flatbread

Quick and delicious gluten free flatbread - pita, naan, pizza, farls

This delicious gluten free flatbread is both soft and strong. It is quick to make (without yeast) and can be used for naan, pita or focaccia.

Scale

Ingredients

Pre-ferment

Remaining Ingredients

Instructions

  1. Mix the buttermilk and whole grain flour, and allow to ferment at room temperature for 4-12 hours.
  2. Mix in all the remaining ingredients until a smooth and sticky batter is formed.
  3. Heat a frying pan on medium heat.
  4. Divide the batter into 4 or 6 balls (depending on the size you want).
  5. Coat your hands in starch, and make a small pile of starch (about 1/4 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 1/4″ or 1 cm thick.
  6. Cook until browning, then flip to cook the other side. This should only take about 2-3 minutes per side. If it’s cooking faster than that, then turn down the burner as you want the dough to cook through.
  7. Serve straight up or with butter.

Notes