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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Crispy flatbreads, no chat!

18th November 2013 ·

Crispy flatbreads, no chat!

Dairy-free Recipes· Free From Recipes· Gluten Free Bread Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Low FODMAP Recipes· Nut Free Recipes· Recipes Using Free From Fairy Gluten Free Flour· Soya Free Recipes· Yeast Free Recipes

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Flicking through a new gluten-free cookbook last week, I came across a rather nice looking recipe for crispy flatbreads.  Me being me, couldn’t possibly follow the recipe, but rather, used it as inspiration for my own version.  I teased many of you with pictures of it so thought I would share the recipe.

It wasn’t a great hit with the kids though…not quite sure why?  Mainly because my daughter doesn’t seem to like anything ‘bread-like’ which is why there isn’t much of that kind of thing on this blog!

The adults of the house thought they were great though and I will certainly be making them again…they are so simple, quick and tasty!  They will be on my list of things to make this Christmas when entertaining because they are fabulous with dips.  I made an aubergine dip to go with this batch.  Next time it will be humous!

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Crispy Flatbreads

Gluten-free, Dairy-free, Nut-free, Soya-free, Yeast-free, Low FODMAP
5 from 2 votes
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Servings 6
Author Vicki Montague, The Free From Fairy

Ingredients
  

  • Ingredients
  • 150 g Free From Fairy gluten-free plain flour
  • OR
  • 120 g Doves Farm gluten-free plain flour - plus more for rolling out and 30g sorghum flour (or more gluten-free plain flour)
  • 1 tsp psyllium powder or 2tsp xanthum gum
  • Pinch salt
  • 1 egg
  • 15 ml olive oil
  • 70 ml water - 90ml if using Doves flour
  • 3 tbsp seseme seeds or other seeds of choice - I chose seseme because they are high in calcium - optional

Instructions
 

  • Method
  • Place the flour(s), salt and xanthum gum in a bowl and mix well
  • Whisk the egg, then remove half into a separate bowl (you will use this to glaze the flatbreads) before adding the oil and water to the remaining half an egg, and combining with a fork
  • Pour the liquid ingredients into the dry ingredients and bring together to form a dough
  • 'Knead' the dough until it is smooth then divide into 6 balls
  • Remove one ball at a time onto a clean well floured surface. Sprinkle a little flour on the ball and roll out as thinly as possible, moving it around all the time so it doesn't get stuck on the surface
  • Place onto a baking tray, brush with the remaining egg and scatter with seeds if using. Repeat with the rest of the dough, using 2 or 3 baking trays
  • Bake in a pre-heated oven at 200 degrees, 180 degrees fan for 10-15 minutes or until crispy and golden
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Reader Interactions

Comments

  1. Angel says

    16th January 2017 at 10:23 am

    5 stars
    That makes sense. Thanks!

  2. Angel says

    14th January 2017 at 1:18 pm

    Hi.

    Can these be made / prepared ahead of time i.e. The day before cooking?

    Thanks.

    • Vicki Montague says

      16th January 2017 at 10:04 am

      Hi Angel, if you bake them and store them in an airtight container they will be fine made in advance. I don’t think you could make them and not bake them though as the dough would get very dry. Just make sure they are good and crisp and cold before storing…cool in the cooling oven if unsure.

5 from 2 votes (1 rating without comment)

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Vicki Montague, the Free From Fairy

Welcome!

Hi. I'm Vicki Montague, scientist and mum to 'Roo' (16) and 'Sunshine' (14). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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