- 150g GF plain flour
- 50g Gram flour
- 50g Guar gum or xanthan
- 5g baking powder
- 5g salt
- 10g nigella seed (optional)
- 20g olive oil or rapeseed oil
- 100g of milk or coconut milk
- 20g white wine or cider vinegar
Mix the milk and vinegar in a bowl and set aside. This makes a type of buttermilk that will interact with the baking powder to give it a bit of a rise.
Put the flours and dry ingredients into a bowl and mix well.
Add the nigella seed and mix in.
Form a well in the flour mix and pour in the buttermilk. Add the olive oil then combine the ingredients by folding in with a spatula or spoon
Once the liquid has been absorbed you will be left with a loose mix. With your hands bring this loose mix together into a dough. Make sure you get all the loose bits in the bottom of the bowl combined in.
Once a ball of bough has been formed in the bowl tip onto a work surface and continue to work it to make sure everything is combined and a smooth texture achieved. Bit like kneading a wheat based bread dough.
Cover in a bowl and leave to stand for 15 mins. Longer if you have time.
Form the flatbreads – plenty of flour on your work surface. Pinch off a piece of dough 35g is a small one, 50g makes a big one. Roll out with a rolling pin until 5 MM thick. Turn it as you roll out and turn it over. I use a long broad bladed knife to slide underneath to flick it over. A pallet knife works to. You can form a stack of the flat breads if you make sure they are well floured.
You will need a hot, dry frying pan or flat griddle. Lay the flat bread in the pan and wait for bubbles to form. Takes a few minutes. Flick it over to brown off the other side. Don’t worry if you get some burnt bits.
Serve immediately with whatever you are eating them with. Or keep warm wrapped in a cloth.
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