Today we talk about flatbreads that are not quite traditional, as they are made with oil and, most importantly, gluten-free. I apologize to the purists; this is an alternative proposal, designed for those who, like me, cannot consume foods containing gluten. Gluten-free oil flatbreads are perfect for both sweet and savory dishes; try them for breakfast, brunch, with appetizers, or to accompany lunch and dinner. They are very easy and quick, ready in less than 20 minutes because, without gluten, the dough doesn’t need to rest. As specified in the procedure, I usually prefer to use a ready-to-use gluten-free flour mix suitable for all preparations. You can give the gluten-free oil flatbreads the size you prefer, according to your needs. For larger flatbreads, simply double or triple the doses.
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose gluten-free flour mix
- 1/3 cup water
- 2 tbsps extra-virgin olive oil
- 1/2 tsp fine salt
- as needed gluten-free flour for the table (or rice flour)
Preparation
I usually prefer to use, as in this case, a ready-to-use gluten-free flour mix suitable for all uses; the amount of water and oil refers to this type.
In a bowl, pour the gluten-free flour, oil, water, and salt. Knead until you get a well-compact dough ball.
Dust the table with very little gluten-free flour and shape the dough ball into a cylinder. Cut the dough into 8 pieces of about 1 oz each and shape them into balls.
Using a little flour when necessary, roll out each ball, trying to give our small gluten-free oil flatbreads an approximately round shape. The ideal thickness is about 1/16 inch. You can decide to pierce the formed flatbreads or not (as I usually do, to be honest).
Heat a non-stick griddle and as soon as it is hot, start cooking our flatbreads over medium heat, being careful not to burn them.
Cook the flatbreads for about 1 minute per side in total. During cooking, the flatbreads will tend to puff up; this is normal.
