This bread looks a bit like a biscuit; however in this case, looks can be deceiving. The texture is actually a combination of crispy and chewy (without any of the gums traditionally found in many gluten-free breads).
It’s a wonderful choice for my Sweet Potato Bean Burger with Roasted Pepper and Caramelized Onion or the Spicy Black Bean and Sweet Potato Patties – or try it with your favorite sandwich fixins’. It’s also quite delicious served fresh out of the oven with a bowl or soup, salad, or really anything you like!
Gluten-Free Flat Bread
- 2 cups GF flour mix
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/4 cup coconut oil or shortening (gently melted)
- 1 1/2 cups Greek Yogurt
- 1/4 cup milk (of your choice)
Preheat the oven to 450 degrees Fahrenheit. Spray cookie sheet.
Measure and mix the dry ingredients together in one bowl. In a separate bowl measure and mix the Greek yogurt and milk. Add the melted oil and stir well. Blend together with the dry ingredients. Sprinkle your hands and a smooth counter top or *sheet of wax paper/parchment paper with a little bit of gluten-free flour mix and press the dough into a ball. Lay it out on the prepared paper (see below) and press the ball to the desired thickness (approximately 3/4 – 1 inch thick).
If making individual flat breads a biscuit or English muffin cutter works well. The difference is only the size. Biscuit cutters are usually about 3″ across while the English muffin cutter is 4 – 4 1/2″. This will give you approximately 8 – 12 (mini) individual flat breads. Or you may shape the dough by hand if you prefer. Just watch the thickness so it bakes all the way through.
Place on your prepared baking sheet and lightly brush a little oil or butter across the top only. This will give the bread a nice golden color as it bakes. Putting too much on the sides will cause the bread to spread more. Bake for 15 – 16 minutes. Remove and place the cookie sheet on a rack. When it’s cooled slightly, it’s ready to enjoy. Slice it in half to hold the veggie burgers (or anything else you might like), or slather a little of your favorite spread and enjoy it that way too!
Store in an airtight container. The bread may also be warmed slightly in the microwave the next day, if you like.
* Tip for working with wax paper or parchment paper: To keep the wax paper or parchment paper from slipping and sliding, sprinkle the area of your countertop lightly with water BEFORE laying the paper on top. It will hold the paper in place while you work on the dough.