Garlic & Basil Gluten Free Flatbreads
- 350g of Gluten Free Flour
- 1 Teaspoon of Gluten Free Baking Powder
- 400g of Coconut Yoghurt
- 1-2 Teaspoons of Water
- 2 Cloves of Garlic
- 5g of Basil
- 3 Tablespoons of Olive Oil
Most gluten free breads can be tough, literally, but these are thin and crisp and drizzled with the garlic basil oil they’re gorgeous with pretty much anything.
Add the flour, baking powder and coconut yoghurt to a mixing bowl and mix together with your hands. Add a teaspoon of water and keep going until it comes together into a ball. You can add one more teaspoon if needed.
Dust a clean work surface with a little more flour. Place the dough on the surface and knead it for a minute or two until pillowy and soft.
Place the dough in a large bowl, cover it with a tea towel and set it aside.
Mince the garlic, finely chop the basil and add them to a small bowl with the olive oil and a good pinch of sea salt and pepper.
Dust a clean work surface with flour again and a rolling pin. Divide the dough into about 9 balls, about the size of golf balls. Roll them in the flour.
Use your hands to flatten the dough a little, then use a dusted rolling pin to roll each piece out until very thin, about 2mm thick.
Place a griddle pan on high heat. When it’s hot, drizzle over a little olive oil and cook each flatbread for a few minutes each side until you have dark char lines. The first batch might take up to 5 minutes a side but as the pan continues to heat they will only need about a minute each side.
Serve the flatbreads with the garlic herb oil drizzled over the top. Slice into triangles and serve.