Tasty and delicious, these gluten-free flatbreads are made with super easy and convenient skillet cooking. They are perfect for pairing with sweet or savory fillings for breakfast or a quick lunch. The flatbreads are also lactose-free, milk protein-free, and egg-free, and they remain soft even over time thanks to double proofing and the presence of potatoes in the dough. With these gluten-free skillet flatbreads, we can also prepare some appetizing appetizers.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 3/4 cups universal gluten-free flour
- 1 tsp fresh yeast
- 1 cup mashed potatoes
- 3/4 cup water
- 2 tbsps seed oil
- 2 tbsps dry white wine
- 1 tsp fine salt
- as needed seed oil or gluten-free flour for utensils
Steps
Boil the potatoes with their skins on. When cooked, peel them and press them through a potato ricer. Let the mash cool slightly before adding it to the dough.
Dissolve the fresh yeast in a large bowl with a tablespoon of water taken from the 3/4 cup required in this recipe.
Add the rest of the water, the wine (which will flavor our flatbreads), and the oil (which will provide greater elasticity).
Mix well, and finally, add the mashed potatoes, flour, and fine salt.
Knead directly in the bowl just until all ingredients are completely absorbed. The dough will be soft but firm and compact.
Shape the dough into a ball, place it in the bowl, cover with plastic wrap, and let it rise.
Once risen, transfer the dough onto a well-floured or well-oiled cutting board.
Both flour and oil will help manage this gluten-free dough, which, despite being firm and compact, tends to break because it lacks elasticity and gluten. These precautions will help avoid these issues.
We can create the flatbreads in two ways:
Start by lining a baking sheet with parchment paper.
1- Roll out the dough with a rolling pin (also well-floured or oiled) without pressing too hard and with care, to a thickness of about 0.4 inches, and cut circles using a 4-inch cookie cutter (or larger, as needed) or a glass or cup. Place the dough circles on the baking sheet, cover with plastic wrap, and let them rise.
Re-knead the dough scraps and continue cutting circles until the dough is finished.
2- Shape the dough into a log and cut equal-weight balls. Gently press each ball with your hands to form a sphere, maintaining a thickness of about half a finger. Let them rise as described above.
Once the flatbreads have risen again, heat a non-stick skillet on a medium flame over high heat.
When the skillet is hot, begin cooking two or three flatbreads at a time, depending on the size of the skillet.
Cover immediately and let cook for at least 5 minutes, then flip them over, cover again, and let cook for another minute.
If necessary, lower the flame slightly.
Transfer the ready flatbreads to a cutting board or plate. They are ready to be filled and enjoyed, either hot or cold.
