Crispy Flatbreads

Crispy Flatbreads

After making a fresh batch of hummus, I wanted something with which to scoop it up. As we had nothing in the house, I spotted an unopened bag of cassava flour – something I had yet to try out (a gluten free/grain free/nut free flour). I found a recipe on Health Riot’s website, and attempted to try it, tweaking the recipe slightly. The dough was SO amazing to work with and nothing like the other gluten-free doughs I have worked with in the past (including many flops). The batter almost magically turned into a beautiful, soft ball of dough as I stirred it. The resulting flatbreads were incredibly delicious, although they went crispy quite quickly. I will be working on the recipe to try and create a softer, more pliable bread, but meanwhile, these were perfect to break into rough pieces and scoop up homemade hummus. Hope you enjoy!

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(For original recipe, click here)

Ingredients:

  • 1 cup cassava flour (I used Health Riot’s Cassava Flour)
  • 1/8 tsp bicarbonate of soda
  • ¼ tsp cream of tartar
  • 1 tsp xanthum gum
  • 1 tsp arrowroot powder
  • ½ tsp Himalayan salt
  • ½ cup warm water
  • 6 TBS melted coconut oil (about 5 TBS solid oil, melted)
  • Optional additions: sesame seeds, oregano/mixed herbs

Method:

  1. Sift all the dry ingredients together
  2. Add the water and melted coconut oil and mix thoroughly with a wooden spoon. The dough will come together very quickly until a smooth, soft ball of dough is formed (add more water if too dry or more flour if too sticky)
  3. Divide dough into 8 equal parts (for small flatbreads) or 4-6 parts for a larger flatbread. Roll each part into a ball
  4. Place a piece of dough between 2 sheets of wax paper and gently press down with your hand (for a more rounded dough, lift top paper and gently press and smooth edges of flattened ball). With the top piece of wax paper still in place, roll out the dough into a larger circle using a rolling pin.
  5. Preheat a non-stick pan with a little coconut oil and wait until it is hot. Peel the top sheet of paper off the flattened ball. Holding the bottom sheet, flip it upside down onto the heated pan (with the flattened ball touching the pan) and gently remove the sheet of wax paper (it should peel off very easily).
  6. Cook the bread for about 1 min, until bubbles appear and the underside has pale brown spots, flip the bread over and cook for another few seconds (while it is cooking, roll out the next ball of dough).
  7. Place the warm breads on a board, under a napkin/clean cloth until ready to serve. Enjoy!
  8. Variation: before rolling out each ball of dough, mix some delicious additions such as dried oregano/rosemary, sesame seeds etc. into the ball (I simply pressed a teaspoon of herbs/seeds onto a ball of dough and mixed it in by rolling it in my hands) before flattening the dough into a circle with a rolling pin

 

 

 

 

 

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5 Comments Add yours

    1. z4zest says:

      Thank you! 🙂

      Like

  1. Nicole says:

    Thanks for this recipe Zarah. I would like to know where you get xanthum gum
    and arrowroot powder from please.

    Liked by 1 person

    1. z4zest says:

      Hi Tatti!
      You can buy them from most health shops and maybe even Dischem (I use the little packets from the Health Connection brand/range). But I have just found another recipe which I want to try out which doesn’t use either of these, and looks much simpler – will try it out and let you know! Xoxo

      Like

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