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+ servings

Crispy Flatbreads

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


  • 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


  • 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