Indian Flatbread
A delicious gluten-free Indian-style flatbread that is perfect for dipping and becomes crispy upon cooling.
10
Prep (min)
24
Cook (min)
34
Total (min)
Servings
Salt was excluded from calculations per instructions.
Generic values used for 'Gluten-free flour mix A'.
Amounts for cornstarch dusting and olive oil brushing were estimated as 1 tbsp and 2 tsp respectively.
Spices and leavening agents were treated as negligible contributors to macronutrients.
Ingredients
Instructions
- 1
Put the flour mix with xanthan gum, salt, cumin seeds, pepper, and baking powder in a mixing bowl and stir everything together.
- 2
Add the oil and three-quarters of the warm water and knead into a smooth dough. A little more water may be needed – it should still be a slightly loose mixture. Knead it on the work surface and use a little cornstarch to prevent sticking.
- 3
Cut the dough into 6 equal pieces. Roll each piece out into a round sheet of approximately 15 cm in diameter, as thin as possible – the thinner the better. Brush each circle with olive oil, then carefully fold them in half and press the dough together so that it forms a half circle.
- 4
Heat a grill pan or a 23 cm diameter frying pan with a non-stick coating over medium-high heat. Place the first flatbread in the pan without greasing it. Bake it for 2-3 minutes on each side until the bread is lightly scorched on both sides.
- 5
Remove it from the pan, place it on a cooling rack, and brush it lightly with olive oil. Bake all flatbreads in this manner and serve immediately.
Recipe by Jille van der Togt