The gluten-free flatbreads made in a pan with instant yeast and scented with oregano, prepared with natural flours, are delicious. Usually, when talking about gluten-free, we think of ready-made mixes that contain many ingredients, sometimes too many, and I prefer simpler, more genuine things. But it’s not always easy to achieve decent results, especially with leavened products when the elasticity of gluten is missing. That’s why I always turn to those who know more than I do, those who are practical, who have already experimented and succeeded. This way, I am sure not to make mistakes, not to have to throw everything away (also because gluten-free flours are not cheap), and I am also sure to obtain a product, yes different from the classic, but equally good. Just like these gluten-free flatbreads: good, soft, fragrant, perfect to use instead of bread. And as I taste them, I hope this intolerance goes away.
Recipe source: Monica Bellin.
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- Difficulty: Very Easy
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups rice flour
- 1/3 cup quinoa flour
- 1 tbsp instant yeast for gluten-free savory preparations
- 1/2 tsp xanthan gum
- 3/4 cup water
- 1 1/2 tbsp extra-virgin olive oil
- to taste salt
- to taste dried oregano
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Lid reusable fabric
- 1 Pan with lid
Steps
In the mixer’s bowl, but you can also do this by hand, add the rice flour, quinoa flour, xanthan gum, and yeast. Pour in the water and start mixing with the paddle attachment. Add the salt, oregano, and oil, and continue kneading until you get a soft dough. Transfer it to a bowl, cover, and let it rest for thirty minutes. After the rest time, return the dough to a work surface lightly dusted with rice flour and divide it into six equal parts (if you want to be precise, weigh it): you should get six balls of approximately 80 grams each. Gently flatten them with your hands to make the flatbreads. Cook them in a pan greased with a little oil, two at a time, for about three minutes per side, keeping the pan covered. They should be nice and golden and cooked inside. You can enjoy them hot or warm.
