Gluten free garlic flatbread is the best for when you are craving a quick and tasty breakfast, lunch, or dinner. It’s my everything dough! This gluten-free garlic flatbread hits the spot for both savoury and sweet fillings. Just omit the garlic for the sweeter doughs.
Whip up the dough in advance, and fry it fresh whenever you’re in the mood. It just lives in the fridge, to be rolled out and fried for an easy meal in just 10 minutes! The flavours are amazing!
This gluten-free flatbread is incredibly versatile and can be enjoyed in countless ways! Personally, I think that it’s perfect when topped with some protein, a variety of fresh salad ingredients and a really good dressing. Although this bread does pair well with both sweet and savory accompaniments, so you can indulge in a wide range of flavors.
This dough has lately been my EVERYTHING dough to have on hand and it makes a great pizza base too.
TO MAKE GLUTEN FREE GARLIC FLATBREAD YOU WILL NEED:
You will need some gluten free, sourdough starter. I prefer to use active starter for this recipe. Alternatively, you could use some discard!
Gluten Free flours – brown rice flour, quinoa flour and tapioca starch
Sour cream and an egg. Alternatively use a flax egg and non dairy sour cream for any dietary preferences
Whole psyllium husk, and not the powder.
A little sugar, salt, garlic cloves and some olive oil for frying
STEP BY STEP INSTRUCTIONS:
1. Preparing the Dough:
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free flour blend, and salt
In a medium bowl combine the 80 g of brown rice flour and add the hot water. Mix the flour and water well to create a soft paste. Let this paste cool
Cover the bowl with a clean kitchen towel and let it rest for 10 to 20 minutes to ferment. This is dependent upon the temperature in your house. Cover the dough and place it into the fridge to develop the best flavour.
The best way to use the dough is to just keep it covered and stored in the fridge. Fry it up as needed.
2. Shaping and Frying the Gluten Free Garlic Flat Bread:
Remove the dough from the fridge and lightly dust a clean surface with gluten-free brown rice flour.
Remove a large tablespoon of dough and roll it into a ball.
Using a rolling pin and a generous amount of flour, flatten the ball into a disc, ensuring it is not too thick.
This recipe does make quite a sticky dough. Therefore, it will easily tear and it is necessary to use a generourous amount of flour when rolling it out. Because the dough is so delicate, it is best practise to use a thin spatula to lift it off the work surface, and to place the dough into the pan.
Heat a cast iron pan on medium to high heat, add the oil and heat that too.
Next, carefully place the dough into the hot oil and fry until it turns a beautiful golden brown on both sides. Once the flatbread is cooked through, then place it on a plate to cool off for a few minutes, before filling it.
UPDATED – New and even better way to cook this dough is with filling inside it. Shape the dough and put the filling on one side and fold the top over the filling, seal the edges and you have a mini hand pie or calzone. They are soooo good this way!
3. Serving and Enjoying:
If you are looking for a special savoury twist, serve the flat bread with hummus, tzatziki, or a flavourful dip or dressing of your choice.
If you have a sweet tooth, try topping the flat bread with a drizzle of honey, a sprinkle of cinnamon, or your favourite jam
Gluten Free Garlic Flatbread
Build the levain
- 30 g active starter
- 60 g warm water
- 20 g light buckwheat flour
- 40 g brown rice flour
Make a paste
- 80 g brown rice flour
- 120 g nearly boiling water
Mix the dough
- 85 g tapioca starch
- 30 g quinoa flour
- 90 g brown rice flour
- 65 g sour cream, room temperature dairy or non-dairy
- 60 g warm water
- 9 g whole psyllium husk
- 1 large egg, room temperature or make a flax egg
- 1 tsp sugar
- 1 tsp salt two cloves, grated garlic.
- 2 cloves garlic
- In a medium mixing bowl, add the brown rice flour and gradually add the hot water, stir and combine to make a paste. Keep working the dough with a spoon until it is smooth. Set it aside to cool.
- In a small bowl add the psyllium husk, pour in the water and immediately whisk the psyllium, to prevent lumps forming. Let the gel sit for 5 minutes before adding it to the brown rice flour paste.
- Add the sour cream to the brown rice flour paste and the psyllium gel, then beat in the egg until just combined.
- Add the brown rice flour, tapioca starch and quinoa flour to the wet ingredients and mix well with a kitchen mixer with a dough hook, or with your hands, until there is no loose flour.
- Leave the dough on the counter at room temperature for 20 minutes and then place it in a covered bowl in the fridge. Let it rest for a few hours or preferably overnight before using.
- Divide the dough into equal portions or just leave it in one large lump, and spoon out the required amount for use. Shape the dough into a ball.
- Using a rolling pin, flatten each ball into a round disc, on a surface that is well dusted with brown rice flour. Make sure to roll out each disk as thin a possible, but not too thin that it tears. If you do make a small hole just squash a little dough into the area and smooth it out.
- Heat oil in a cast iron pan over medium heat.
- Gently place the flattened dough discs into the hot oil and fry until golden brown on both sides. About 3 to 4 minutes per side. (Alternatively fill one side, fold the top over the filling, seal the edges and fry)
- Remove the fried bread from the pan and place them on a plate to add your favourite fillings
- The flatbread dough keeps well in the fridge, but the cooked flatbread is best eaten within 1 day.