- 169 calories
- 23g carbohydrates
- 5g fat
- 79 protein
guess these flatbreads are made without yeast or with flour that is naturally gluten-free. They
are soft and doughy on the inside, and lightly crispy on the outside. They are especially
simple to make as the lack of yeast and gluten minimises the kneading time and mitigates any proving: the
dough is not springy like conventional bread which makes rolling out to a
thin flat shape a lot easier. Use a wine bottle if you don’t have a rolling
with the types and combinations of flour; I’ve suggested buckwheat (from Tesco and Waitrose/Ocado) and rice flour as they were simply what I had to hand at the time and I wanted to
make sure my usual spelt flatbread recipe worked with wholly gluten-free flours. The
buckwheat and chia seeds are responsible for the dark brown/grey colour; if you
are after something more easy on the eye, consider introducing chickpea (gram) flour into the mix – see variations. The examples in the photo are served with a
Romesco-style dip to brighten them up a bit.
good recipe to give chia – the super food du jour – a go as you can’t detect
any of the seeds’ frog spawn-like texture that they are prone to when they come in
contact with moisture (although this is why they are hailed as a weight loss wonder and popular with athletes). Chia is
widely available at Tesco, Ocado, Holland and Barrett to name but a few
example: 185g buckwheat flour
- Simply mix the flours, chia seeds and salt together first in a large
bowl, then add the oil and water to form a stiff mixture. You may want to use
your hands to incorporate everything; add a tiny bit more water if it really is
too hard to stir. Alternatively, throw the flours, chia and liquids into a breadmaker on
a dough setting (I use the shortest cycle – no yeast means no waiting – which
is the pizza setting on my model).
- Flour a clean surface or a large chopping board. Using a sharp knife, divide
the mixture into 6-8 balls. Squash each one down with the ball of your hand and
then roll into a flat a shape as possible if you like your breads thin and crispy,
or maybe a little thicker if that’s your preference. Keep sprinkling the
chopping board and rolling pin liberally with flour to stop the dough sticking.
- Warm up a frying pan on a medium heat and then dry fry each flatbread until
browny-gold on each side – about 2-4 minutes in total.
spelt is not gluten free).