The Butler's Table

Gluten Free Flatbread

Pan-cooked gluten-free flatbreads with Schar Mix B, olive oil, and a soft, flexible texture.

General General Gluten-free Gluten-free Vegetarian Vegetarian Pan Pan Bread Bread Bread Bread

Ingredients

Method

  1. Mix the dough

    Mix the flour and salt, then stir in the oil. Add hot water and mix until no dry patches remain.

  2. Hydrate and adjust

    Let sit for 5 minutes so the psyllium hydrates. If crumbly, add more water 1 tablespoon at a time. The dough should feel soft and pliable, not sticky.

  3. Divide and shape

    Divide into 6 to 8 balls. Press each ball between two sheets of baking paper or plastic into a 2 to 3 mm disc.

  4. Cook and stack

    Cook on a dry, very hot pan for 60 seconds on the first side and 45 seconds on the second side. Stack under a towel immediately to keep them flexible.

Notes

The rough outline had a water discrepancy. This first version keeps 125 g water as the canonical source and records extra water as an adjustment in the method.