Gluten and Dairy Free Flatbreads
Incredibly easy to make and highly versatile, these soft flatbreads pair perfectly alongside hot soups, curries, and rich casseroles.
Ingredients
- 250g gluten-free self-raising flour
- 50g Alpro dairy-free Greek-style yoghurt
- 1/2 tsp salt
- 150ml lukewarm water
- Oil (for pan frying)
Method
Step 1: Combine Dry Elements
Add your gluten-free self-raising flour and salt into a clean mixing bowl and blend together.
Step 2: Whisk the Liquid Mix
Measure out your Alpro dairy-free yoghurt and lukewarm water inside a separate jug, mixing them together until uniform.
Step 3: Combine Wet and Dry
Pour the liquid mixture directly across the flour base and work it smoothly with a spoon.
Step 4: Roll and Partition Dough Balls
Knead your dough base cleanly into a single unified ball shape and slice it into 8 equal pieces.
Step 5: Rest the Rounded Dough Pieces
Roll each piece into a tight, neat ball. Cover the array with a clean kitchen tea towel and let them rest undisturbed for 10 minutes on the counter.
Step 6: Flatten and Pan-Sear
Bring a shallow layer of oil up to a high temperature inside a frying pan. Flatten your rested dough balls out flat and cook, turning occasionally, until dark golden charred spots blister across both surfaces.
Step 7: Serve up or Chill
Eat the flatbreads straight away while piping hot, or stack them along a standard cooling wire rack.
Recipe Tips & Alternatives
These flatbreads make an incredible multi-purpose base architecture; try using them as a gluten-free foundation to construct customized garlic breads or mini-pizzas. Scaling up is effortless—a single 400g carton of Alpro yoghurt yields enough to process 56 complete flatbreads!
Comments
Post a Comment