Gluten-Free Multigrain Flatbread

Hi Bakers,

I have tried to make an edible flatbread for years! Many bad, horrible, dry, and stiff breads were made and thrown out! This one is delicious. Good tasting with great texture too and easy to make! You can enjoy ripping hunks of this soft and delicious bread and plunging it into your hummus like everyone else! This has no long rise times, minimal kneading, and cooks in a pan. The recipe is dairy-free, egg-free, vegan, and multigrain too. The bread stores and reheats very well too! Gluten-Free Multigrain Flatbread

Modified from the NYT recipe for Lebanese flatbread

Makes 4-5 breads 8”x 6”

1 tablespoon powdered psyllium husk

1/4 cup water

1 tablespoon yeast

1 teaspoon sugar

1 teaspoon salt

336 grams + 41 grams warm water*

300 grams Cup4Cup Ancient Grains Flour

60 grams tapioca flour

1 teaspoon sweet rice flour

1/4 teaspoon baking powder

In a small bowl, whisk together psyllium and 1/4 cup water. Let sit until a gel forms.

In a large mixing bowl, combine yeast, sugar, salt, and 336 grams water. Let sit for 5 minutes until bubbling. Add all three flours and baking powder and stir until rough dough comes together. Add psyllium gel and mix. Gradually add the remaining water until you have a sticky dough with no lumps of psyllium or flour remaining. Mixing by hand here is the easiest way to do it. You may not use all the water! Cover and let sit for 20 minutes. Divide dough into sections. Knead in a bit more flour until you can form into a ball with floured hands. Pat or roll dough into a flat shape about 8” wide on a floured board. Using only your hands gives a more rustic look. Heat a skillet on medium-high heat. Add 1 tablespoon of oil, place dough inside, and cook for 4-5 minutes a side or until browned and puffed. Cook all breads and let cool on a rack at room temperature. Store in a covered container in the fridge for up to 3 days. For the best reheating, rip the bread into toaster-friendly pieces and toast to fresh baked taste perfection!

*Add water slowly until you achieve a sticky even textured dough. You may not need to all all the water to get the right consistency. You want gluten-free dough to be wetter than wheat or it becomes too dry when cooked.