Gluten-Free Flatbread

Ingredients

• 2 cups gluten-free all-purpose flour with xanthan gum
• 2 tsp baking powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• 1 cup full-fat plain Greek yogurt (add more if needed, 1 tbsp at a time)
• 1 Tbsp unsalted butter (melted but not too hot)

Steps

1. 1

   In a medium bowl, whisk together gluten-free flour with xanthan gum, baking powder, garlic powder, dried oregano, and salt.

2. 2

   With an electric mixer on low speed, add yogurt and melted butter to the dry ingredients and beat on low just until combined (about 1-2 minutes). Do not overmix. Use a spatula to blend in any dry ingredients that may have settled in the bottom of the bowl.

3. 3

   Separate the dough into 4 equal parts (this is about 165 grams of dough per flatbread).

4. 4

   Using a rolling pin between two sheets of parchment paper (to avoid the dough sticking to the rolling pan and table), roll each ball of dough out to about ¼-inch thickness. They don’t have to be perfectly round but if you want to smooth out the edges you can with a slightly damp finger.

5. 5

   Heat a large frying pan over low-medium heat on the stovetop. Once heated, spray with non-stick cooking spray. If the oil starts to brown too much into the pan, gently & carefully wipe it out and re-spray. Oil that’s starting to burn will transfer into the flatbread and turn the flatbread an unappetizing brown color.

6. 6

   Place one flattened flatbread dough in the frying pan and heat over low-medium heat for about 2 to 3 minutes (until the bread has started to brown slightly) then flip and cook for another 2 to 3 minutes on the other side until it is fully cooked. It is important to cook these over a low-medium heat so that they don’t burn before they’re fully cooked through. They should be lightly browned all over but not starting to burn.