Breaking Bread, GF Flatbread That Is
1.5 cup all purpose gf flour 1:1 blend
1/2 teaspoon xanthan powder
1/3 cup corn starch
3/4 teaspoon salt
2 teaspoon baking powder
2 tablespoon olive oil
1 cup Greek yogurt or sour cream
neutral oil for the skillet such as olive oil or avocado oil
In medium mixing bowl add flour, xanthan, corn starch, salt, and baking powder. Whisk till well blended. Add yogurt or sour cream and olive oil and knead with the back of a wooden spoon till dough comes together. If dough is too dry add very water by the tablespoon full till dough comes together. Knead dough till smooth and let sit for half an hour so flour absorbs the moisture.
Meanwhile heat a cast iron pan over medium heat. Take a small amount of dough (make approximately six balls) and flatten to 1/4 inch thick. Place bread rounds between parchment paper to keep moist. Cook flatbread one at a time till browned slightly about 3 minutes per side. Keep each cooked bread round between the same parchment paper.
Serve immediately or store in an air tight container keeping parchment paper between each bread round. These flat breads are soft and pillowy perfect for dipping in dips, curries, or use as a bread topped with items of your choice. Most often these flatbreads are broken off to use in the dips. Breaking bread if you wish to define them that way.
1/2 teaspoon xanthan powder
1/3 cup corn starch
3/4 teaspoon salt
2 teaspoon baking powder
2 tablespoon olive oil
1 cup Greek yogurt or sour cream
neutral oil for the skillet such as olive oil or avocado oil
In medium mixing bowl add flour, xanthan, corn starch, salt, and baking powder. Whisk till well blended. Add yogurt or sour cream and olive oil and knead with the back of a wooden spoon till dough comes together. If dough is too dry add very water by the tablespoon full till dough comes together. Knead dough till smooth and let sit for half an hour so flour absorbs the moisture.
Meanwhile heat a cast iron pan over medium heat. Take a small amount of dough (make approximately six balls) and flatten to 1/4 inch thick. Place bread rounds between parchment paper to keep moist. Cook flatbread one at a time till browned slightly about 3 minutes per side. Keep each cooked bread round between the same parchment paper.
Serve immediately or store in an air tight container keeping parchment paper between each bread round. These flat breads are soft and pillowy perfect for dipping in dips, curries, or use as a bread topped with items of your choice. Most often these flatbreads are broken off to use in the dips. Breaking bread if you wish to define them that way.
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