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 and easy to make! You can enjoy ripping hunks of this soft, delicious bread and plunging it into your hummus like everyone else! This bread has no long rise time, minimal kneading, and cooks in a pan. The recipe is dairy-free, egg-free, vegan, and multi-grain too. The bread stores and reheats very well if you use a toaster or the oven. Enjoy! ~Carolyn

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 (~1 1/3 cups  + 1 tablespoon) AND up to 41 grams warm water* (~3 tablespoons)

300 grams Cup4Cup Ancient Grains Flour (~2 1/2 cups)

60 grams tapioca flour (~1/2 cup)

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 of water. Let it sit for 5 minutes until it bubbles. If the mixture doesn't bubble, your yeast may be too old. I suggest starting over with fresh yeast. Add all three flours and baking powder and stir until a 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 is the easiest way to do it. You may not have to use all the water! Cover and let sit for 20 minutes. Divide the 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 the dough inside, and cook for 4-5 minutes each 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, tear the bread into toaster-friendly pieces and toast to fresh-baked perfection!

*Add water slowly until you achieve a sticky and even-textured dough. You may not need to add 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.