A gluten-free flatbread that's actually delicious?
No yeastNo rise time (but a bit of resting the dough)Easy recipeSoft, chewy textureProtein-packed with yogurt
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Gluten-Free No Yeast Yogurt Flatbread
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 flour1 teaspoon salt½ teaspoon baking powder1 1/2 cups Greek yogurt
1 tablespoon olive oilCooking oil
Whisk the psyllium husk powder into 1/4 cup 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 together 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 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 remaining dough. Store in a towel covered bowl until ready to eat. Serve with hummus or your favorite dip. Enjoy!
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