This gluten-free bread uses just 6 ingredients and around 20 minutes. Not only is this Indian flatbread incredibly simple to make, but as it’s yeast-free, it’s also super quick. Plus, this recipe is dairy-free, egg-free, and can be made low-FODMAP too!
INGREDIENTS
- 1 cup (140 g) gluten-free flour (see notes)
- 1/3 cup (80 g) dairy-free yogurt (see notes)
- 1/4 scant cup (50 ml) warm water (see notes)
- 1 tsp baking powder
- 1 tbsp olive oil or any other oil
- 1/4 tsp salt
- 2 tsp Aquafaba liquid in canned chickpeas (see notes)
- Minced garlic, oil, and fresh herbs to garnish
INSTRUCTIONS
- Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
- Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
- Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
- Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
- Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
- Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!
