This is a great versatile dough recipe for flat breads, lunch time wraps, or even as a pizza base. The light risen bubbly texture gives the perfect flexibility to stuff them full of rich sauces or rip them and dip them into a generous portion of oil.
Ingredients
- 7 grams dried yeast
- 1tsp sugar
- 200ml of milk
- 25g of butter
- 200g of plain gluten free flour plus extra to knead
- 100g of potato flour
- 70g of corn flour
- 10g of Xanthan gum
- 1tsp of salt
- Rapeseed oil
Method
- Warm the milk with the butter in a sauce pan until all of the butter is melted then stir until the milk cools to body temperature, just dip a finger in to check the temperature is not hot or cold. Add the yeast then set aside for about 10 minutes to form a foam.
- Place the flours, xanthan gum and salt in a large bowl then pour in the milk mixture slowly stirring with a knife.
- Knead the dough for 15 minutes then place in an oiled bowl and cover with cling film, leave in a warm place to prove for at least an hour or until needed.
- Knead the dough on a lightly floured surface then split the mixture into 8 equal portions, rolling them into smooth balls before rolling out to the thickness of a 10p coin with a rolling pin.
- Fry each on both sides in a hot dry pan until golden brown on both sides.
Serve plain or add some fresh rosemary to the dough before frying and serve with some balsamic and olive oil. This recipe is also my go to for alternative to naan breads. By just adding a couple of teaspoons of black onion seeds you can create the perfect flavour to go with any curry or dhal.
Hattie x
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