Gluten Free Flatbread with Dipping Oil
Servings 4
Ingredients
Gluten Free Flatbread:
- ½ cup Almond Flour buy here
- ½ cup Cassava Flour buy here
- 1 teaspoon baking soda buy here
- ½ teaspoon unrefined salt buy here
- ¼ cup yogurt
- ¼ cup warm water
Dipping Oil:
- 2 tablespoons Olea Blue EVOO buy here
- 1 ½ tablespoons lead-free balsamic vinegar buy here
- 2 fresh garlic cloves minced
- 1 teaspoon dried oregano buy here
- 1 teaspoon dried basil buy here
- 1 teaspoon Celtic salt buy here
- ½ teaspoon freshly cracked pepper buy here
Instructions
Gluten Free Flatbread:
- Combine dry ingredients, set aside.
- In a small mixing bowl, whisk yogurt and water together. Add dry ingredients and combine everything with a wooden spoon. Using hands, work the dough until fully combined and is soft and play-dough consistency.
- Note: If the dough is too dry, (not forming a ball and is flakey), add water by a tablespoon until the ball comes together. If it is too sticky (dough sticking to your hands), add cassava flour by a tablespoon until the ball comes together. It should be fairly easy and pliable to work with.
- Turn the ball of dough onto a cutting board. Using your palm, gently press into the ball to form a thick disk. Cut the disk of dough in half and crosswise in half to form 4 similar size pieces.
- Working with one piece at a time, roll the dough between 2 pieces of parchment paper until you form a circular shape with slightly less than ¼" thickness. You may need to flip the dough (keeping it between the paper) and roll on the other side.
- Carefully pull away the parchment paper from one side of the dough round.
- Shape the edges with fingers to form uniform rounds.
- Heat a medium cast iron skillet over medium heat.
- Place each flattened dough round on hot skillet and cook for about 3-4 minutes. Flip and continue to cook on the other side for another 2-3 minutes or until golden and cooked through.
- Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining 3 balls of dough.
- Enjoy with dipping oil immediately or keep stored in airtight container for up to 5 days.
Dipping Oil:
- Combine all ingredients and give a quick stir.