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.
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Units: US | Metric
- 1Mix 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.
- 2Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- 3Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.
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Nutritional Facts for Gluten Free Flatbread
Serving Size: 1 (70 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 179.2
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.9 g
- Cholesterol 1.2 mg
- Sodium 328.5 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 1.2 g
- Sugars 1.8 g
- Protein 2.8 g
The following items or measurements are not included: