Servings:
Ingredients
- 180 grams Mulino Caputo Fiorglut Gluten Free Flour You will need extra dusting.
- 1 tsp Baking soda
- 1 tsp Sea salt
- 1 tbsp Psyllium husk
- 150 ml Greek Yoghurt or Dairy Free Alternative
- 1 tbsp Extra Virgin Olive Oil (EVOO)
Instructions
- Blend the flour, salt, and sodium bicarbonate in a mixing bowl. If you choose to enhance the nutritional value, without changing the beautiful flavour, incorporate four capsules of the Blood Vitality Supplement. For convenient access to this highly nutritious supplement, check the link above and bag yourself a 10% discount. It can help with picky eating, sleep, cognition and gut health.
- Mix the psyllium husk with the yoghurt and let it rest for about 5 to 10 minutes. This will help it 'bloom' and will give that gorgeous fluff and bounce to the flatbread.
- Add the EVOO and the yoghurt mixture to the dry ingredients and mix with a spoon or by hand until combined.
- Knead the mixture, forming a soft, pliable ball. Aim for a Play-Doh type consistency. Adjust by adding more flour if it's too sticky or more yoghurt if it's too crumbly.
- Break the ball into two evenly sized, smaller balls.
- Lightly flour your work surface and rolling pin. Roll out each portion of dough into a flatbread shape, adjusting thickness based on your preference – 1 cm for a thicker version or 3 mm for a thinner version.
- Allow the dough to rest for about 10 minutes if time permits. This step enhances the fluffiness of the flatbread.
- Heat a non-stick frying pan over medium heat. Place the gluten-free flatbread into the pan (no oil is needed for dry frying) and cook on each side for 3 minutes. Look for tiny bubbles during cooking, and the bread puffs slightly towards the end.
- Once cooked, place the flatbread on the wire rack while you cook the second one. Repeat steps 4 and 5 for the second ball of dough.
- Serve the flatbread with your choice of filling, topping, or dips. Enjoy the simplicity of this gluten-free flatbread!