Made quickly in a hot skillet, these flavorful flatbreads are an easy way to enjoy bread without waiting for it to rise. Although they may resemble "wraps," they're best eaten out of hand.
Lacking a gluten structure, this dough is a little delicate to work with. To prevent it from sticking, generously flour your countertop and don't press down too hard on the dough with the rolling pin. A gentle touch is all it takes to roll out the dough.
Note: Any gluten-free whole grain flour can be used in this recipe. Sorghum flour, teff, quinoa, or millet all work well and bring different flavors to the bread. Experiment and find the flour you enjoy most.
Recipe adapted from King Arthur Flour blog.
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- Yield:Makes 10 small breads
- Active time: 30 minutes
- Total time:30 minutes
- 2 1/4 cups (9 1/4 ounces) sorghum flour (see ingredient note above)
- 3/4 cup (3 ounces) tapioca starch
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon xanthan gum
- 3/4 cup water, plus additional as needed
- 1 large egg
- 3 tablespoons olive oil, plus additional for frying
In large bowl, whisk together sorghum flour, tapioca starch, baking powder, salt, and xanthan gum. Add water, egg, and olive oil. Stir with a wooden spoon until a stiff, but not dry, dough forms. If dough is dry, add an additional teaspoon water. Turn dough out onto a lightly floured countertop and pat dough into a ball.
Cut dough into ten pieces. Round into balls (lightly flour your hands to prevent dough from sticking). Generously flour your countertop and roll dough into small rounds, about five inches across.
Heat one teaspoon olive oil in a ten-inch cast iron skillet over high heat until lightly smoking. Two at a time, cook the bread until golden brown, about four minutes per side. Cool bread on a wire rack. This bread is best enjoyed the day it's made.