Sourdough Flatbread (or just use Yeast)

 

 

 

 

This is a fantastic gluten-free recipe for baking a snack or bread. Enjoy on its own or with your favourite topping or dipping.  Try serving as a starter topped with chopped rosa tomatoes, sprinkling of salt and pepper.

Makes 18 flat breads

Preparation:  the sourdough takes about a week to make, but use a sachet of yeast if you want the faster version.

10 minutes to prepare, and up to 1- 2h to prove and 5 minutes to bake.

Ingredients

250ml (1 cup) Gluten-Free Sourdough starter – see recipe or 1 sachet yeast.
500ml (2 cups) Entice Brown Rice Flour OR Sorghum Flour
2 tsp Sugar
1½tsp Salt
½ tsp Yeast
½ tsp Xanthan Gum
1Tbs Olive Oil
1 XL egg
½ cup Warm water, and extra if necessary
sprinklings Seeds, herbs, salt, spices for toppings

Mix the dry ingredients together.

Put the starter in a medium sided bowl and add the dry ingredients, mixing with an electric mixer until just combined.

Add the liquids to the bowl and mix on high speed for 2 – 3 minutes until the consistency of a thick paste is achieved.

Allow the dough to rest for 1 – 2 hours, it will rise but not as much as a wheat based culture.

Preheat the oven to 220°C. 

Brush parchment paper with olive oil and then with a ladle drop and smear the batter into round shapes of about 10 cm diameter.  Top with a sprinkling of your choice of seeds, herbs, spices and salt.

Pop into the oven and bake for 5 minutes, until the edges turn golden.

Delicious on its own or topped with Avocado or Hummus, or fresh tomato, salt and black pepper.

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