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How to Cook Tasty 5Ingredient GlutenFree Flatbread

Without fail making ultimate 5-Ingredient Gluten-Free Flatbread easy, tasty, practical.

5-Ingredient Gluten-Free Flatbread
5-Ingredient Gluten-Free Flatbread

Good Evening every body, at this time you get present recipe 5-Ingredient Gluten-Free Flatbread with 8 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 6 stages of easy cooking 5-Ingredient Gluten-Free Flatbread.

Ingredients for 5-Ingredient Gluten-Free Flatbread

  1. Needed : unsweetened plain vegan yogurt (we used Forage.

  2. Prepare : olive oil.

  3. Prepare : baking powder.

  4. Needed : salt.

  5. Prepare : + 1 1/2 tablespoons (324.5g) Bob’s Red Mill 1:1 Gluten-fr.

  6. Needed : Optional.

  7. Needed : Garlic olive oil.

  8. Prepare : Fresh parsley, finely chopped (or herbs of choice).

If all ingredients 5-Ingredient Gluten-Free Flatbread it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 5-Ingredient Gluten-Free Flatbread

  1. In a large bowl, mix together the vegan yogurt, olive oil, baking powder and salt until uniform..

  2. Sprinkle the gluten-free flour over the wet mixture and mix it through until a dough forms. The goal here is to have a smooth and soft dough that does not crumble and that is not too sticky. If the dough is too sticky, add additional flour, 1/2 tablespoon at a time, as needed. If the dough is too dry, add water, 1/2 tablespoon at a time, as needed..

  3. Flour a clean work surface and preheat a greased pan over medium heat. We prefer to use a cast iron griddle or skillet for this as we have found it yields the best results vs. a non-stick pan. We also prefer to use our granite counters, a marble board or plastic cutting boards instead of a wooden one as we have found that it sticks less..

  4. Divide the dough into 8 and roll each into a ball. Place 1 ball on the floured work surface and using a rolling pin or an empty bottle, roll out the dough until it is about 1/4-inch thick. Transfer the dough onto the heated pan and cook for 1 1/2 to 2 1/2 minutes on each, or until browned and cooked through. Check the dough after 1 1/2 minutes to ensure that it is not burning. If it cooks too fast, lower your heat as needed. We often find that our first flatbread becomes the test for proper heat.

  5. Transfer the cooked flatbread to a plate. If desired, brush it with the optional garlic olive oil and give it a generous sprinkle of parsley..

  6. Continue until you have cooked all of the dough. Serve warm. Store in an airtight container on the counter for 4-6 days..

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