120gDoves Farm gluten-free plain flour - plus more for rolling out and 30g sorghum flour (or more gluten-free plain flour)
1tsppsyllium powder or 2tsp xanthum gum
Pinchsalt
1egg
15mlolive oil
70mlwater - 90ml if using Doves flour
3tbspseseme 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