Gluten-Free Yogurt FlatBread (No Yeast)

Hi Bakers,

Is this no-yeast flatbread worth making? Yes is my answer.  It's quick to mix, and the dough is easy to work with too. The bread has a nice, sour, tangy flavor and good chew. It's just perfect with a nice dip and takes just minutes to cook. The recipe only makes a few small breads, so if you're serving more than two people, you should double the recipe. Try it and let me know what you think! Enjoy ~Carolyn

Gluten-Free Yogurt Flatbread (No Yeast)

Makes 4 large or 6 small flat breads

1 tablespoon psyllium husk powder soaked in 1/4 cup water

1 3/4 cups Cup4Cup Multigrain Flour (original blend)

1/4 cup tapioca flour

1 teaspoon sweet rice flour
1 teaspoon salt
½ teaspoon baking powder
1 1/2 cups Greek yogurt

1 tablespoon olive oil
Cooking oil

Whisk the psyllium husk powder into 1/4 cup of water in a small bowl. Let sit for 5 minutes, it will turn into a thick gel.

Whisk the flour, tapioca flour, sweet rice flour, salt, and baking powder together in a large mixing bowl. Add the yogurt and the psyllium gel. Mix until well combined. The dough will be very stiff and not stick to your hands once it is mixed. Divide the dough into 4 balls. Let it sit covered for 30 minutes. Pat dough into a rough circle and then roll or pat until about 1/8th of an inch thick. If you have a tortilla press, that works great! Thinner bread cooks quickly and has a nice browned exterior with a bit of chew in the center. Cook on a greased and heated pan for about 3 minutes a side until it browns and puffs up a bit. Turn the bread over and cook the other side. Repeat with the remaining dough. Store in a towel-covered bowl until ready to eat. Serve with hummus or your favorite dip. Enjoy!