New Mum’s Food Adventures

The photo is not beautiful but these reheated great. Super soft and pliable. The secret is 5% psyllium husk to gluten free flour.

My recipe is simple:

• 200 gramsGluten free self raising I used well and good brand. Or you can use plain with have a teaspoon of baking powder
• 10 grams psyllium husk whole
• 1/2 teaspoon of salt or to taste. Can skip salt if low sodium diet
• 40 grams of butter or oil of choice. Tallow or lard are fine. You need a fat. Works great with olive oil or macadamia oil. I used nuttelex Buttery butter which is dairy free butter
• 1 cup of water. You can use milk if you like or homemade vegetable juice for a different flavour. Spinach works great for these
• Optional- add herbs like Italian mix, oregano and garlic. You could even add soaked chia seeds or flaxseeds

That’s it. Combine dry. Add fat and mix in then add water slowly. Mix should be a sticky but kneadable dough. Use extra flour to dust and roll thin. Because of the self raising it will thicken. But it will also be the softest and easiest to roll and wrap.

Don’t oil pan. Preheat pan.

It’s fragile so if you are rolling it out large then roll it on lightly floured baking paper and pick up the baking paper and transfer to the pan with the paper and cook on low to low medium until it is firm enough to flip and remove the baking paper. If your flat bread isn’t too small it will be easy enough to pick up and flop into the pan without baking paper. It takes some practice.

That’s it. It’s that simple. Mix thoroughly then knead. Make sure the dough isn’t too dry. Roll it out. Cook on low to medium low. Air pockets happen but it’s fragile. Keep warm like tortillas before use. Reheat gently in microwave or pan to soften next day.

If your gluten free flour doesn’t have any gum added to it you might need 1/2 a teaspoon of xanthum gum to strengthen it.