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Quick Gluten Free Flatbread

Simple gluten free flatbread make with buttermilk and baking soda

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. The secret is to preferment the flour in buttermilk ahead of time as a quick sourdough substitute.

Scale

Ingredients

Preferment

Remaining Ingredients

Instructions

  1. Mix the buttermilk and whole grain flour, and allow to ferment at room temperature for at least 30 minutes, but up to 12 hours.
  2. Mix in all the remaining ingredients until a smooth and sticky batter is formed.
  3. Warm a frying pan on medium heat.
  4. Coat your hands in starch, and make a small pile of starch (about 1/4 cup) on a plate. Take a spoonful of batter (about 1/4 cup to 1/2 cup depending on the size of bread that you want.) Drop the batter into the starch and 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. The starch should prevent the bread from sticking to your hands.
  5. Cook until the bread has started to brown, 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.
  6. Serve straight up or with butter.

Notes

Keywords: 10 ingredients or less, nut free, soy free, gluten free, sides, snacks, breakfast, focaccia, pizza, pita, naan, farl