PER FLATBREAD you need 50g self raising flour, 40g greek yogurt and a teaspoon of apple cider vinegar (optional but recommended). Season with salt and pepper or any other seasoning in the dough if preferred.
So if you're making 4 flatbreads – 200g self raising flour, 160g yogurt and 1 to 1.5 tablespoons vinegar.
IF you're not using self raising flour (sold everywhere in UK), add 1/4 teaspoon baking powder per flatbread to plain/all purpose flour.
Method – mix everything in a bowl, knead the dough and flatten into a disc about 0.5cm/1/4 inch thick. Cook in a very hot pan – no oil required, flip 3-4 times until browned.
I have to eat gluten free as well, so you peaked my interest enough to give you a follow. I’ll have to try this recipe sometime. I’ve always shied away from making bread things, because they’re honestly, typically, terrible. This didn’t look bad though. I wonder how close to the real thing it actually tastes though, and how the texture is compared to the original concept.
5 Comments
Ingredients –
PER FLATBREAD you need 50g self raising flour, 40g greek yogurt and a teaspoon of apple cider vinegar (optional but recommended). Season with salt and pepper or any other seasoning in the dough if preferred.
So if you're making 4 flatbreads – 200g self raising flour, 160g yogurt and 1 to 1.5 tablespoons vinegar.
IF you're not using self raising flour (sold everywhere in UK), add 1/4 teaspoon baking powder per flatbread to plain/all purpose flour.
Method – mix everything in a bowl, knead the dough and flatten into a disc about 0.5cm/1/4 inch thick. Cook in a very hot pan – no oil required, flip 3-4 times until browned.
Enjoy!!
This is pointless Where's the recipe.
So where is the recipe
I have to eat gluten free as well, so you peaked my interest enough to give you a follow. I’ll have to try this recipe sometime. I’ve always shied away from making bread things, because they’re honestly, typically, terrible. This didn’t look bad though. I wonder how close to the real thing it actually tastes though, and how the texture is compared to the original concept.
Is there a recipe for this?