- 1 1/4 cups gluten free self-raising flour
- 1 cup yoghurt (natural)
Martha Kight 12 Jul 2018
I like the texture and flavor - it’s like home-made biscuits I remember, only flat! I had to work with the recipe... I use a flour mix of 40/30/30 millet flour, sweet rice flour and potato starch. Added 2 tsp baking powder. 1/4 tsp baking soda... the dough was much too gooey - I added flour a little at a time up to maybe 1/2 cup more... first two flatbreads were a bit gooey inside... I added 1 tsp psyllium husks and turned up the heat to med low., and it helped. I may try a commercial flour mix for this (though my go-to works for most things gf, it’s tricky! ) But these are worth getting right - it’s really satisfying!
Rachel C. 15 Oct 2015
This worked quite well, sort of turns out like naan bread. I used greek yogurt. We used the bread like you would in a soft torilla fish taco. Got to watch it doesnt burn though. I will try again and add some flavour.... maybe garlic, herbs or chilli. Also will try cutting them into triangle slices once cooked and adding toppings as appertisers. Cool, simple recipe.