Gluten Free Flatbread

READY IN: 40mins
Recipe by jackandfiona

These are a wonderful alternative to wheat flour wraps or roti. Great with a curry, or instead of garlic bread with a salad or to have with soup. If using for wraps for lunch use fresh as they tend to dry out a bit when refrigerated. But leftovers the next day can be brushed with olive oil and garlic and rosemary and crisped up in the oven to use as a pita style chip. Great for kids lunch boxes. Depending on the type of rice and potato flour you are using you may have to adjust the liquid a little. This is a tender dough so roll out gently and use plenty of cornmeal flour on your board. I find that the dough sticks to a wooden board too much so use plastic, glass or marble surface. You could play around with cornmeal quantity if you wanted to. Got this recipe off a Sky TV cooking programme.

Top Review by Vonnie Sue

I thought this was a great recipe. It was very easy and tasty also!

Ingredients Nutrition

Directions

  1. Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
  2. Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
  3. Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.

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