Here is a twist on the basic flatbread or naan, delicious with all sorts of food, and great for dipping. It’s best to leave them to cool completely to crisp up, then reheat them on a hot griddle or in a nonstick skillet for 30 seconds before eating.
1-1/8 cups Gluten-Free Flour Mix (see below)
1/2 tsp xanthan gum
3-4 pinches of salt (optional)
1/2 tsp whole cumin seeds
1/4 tsp freshly ground black pepper
1/2 tsp baking powder
4 tbsp olive oil
About 1/2 cup warm water
Cornstarch, for dusting
Olive oil, for brushing
Gluten-Free Flour Mix (makes 7-1/4 cups)*
5-1/4 fine white rice flour
1 cup potato flour
1 cup tapioca flour
* Mix all the flours together and store in an airtight container. This mix works well for cookies and cakes.
Step 1: Place the flour, xanthan gum, salt, cumin seeds, pepper, and baking powder in a bowl, and mix well. Add the oil and three-quarters of the warm water, and mix to form a wet dough. You may need to add a little more water to achieve this — aim for a slightly loose mix. Knead well on a board, using a little cornstarch to prevent the dough from sticking.
Step 2: Cut the dough into 6 equal pieces. Roll out each piece into a circle, approximately 6" in diameter, as thin as you can — the thinner the better. Brush half of each circle with olive oil, then carefully fold in half, and press together to form a semicircle.
Step 3: Heat a griddle pan or a 9" nonstick skillet over medium-high heat, then place the first bread in the pan with no oil. Cook for 2-3 minutes on each side, until the bread is slightly scorched on both sides. Remove from the pan, place on a wire rack, and brush lightly with olive oil. Repeat the process until all the breads are cooked, and serve immediately.
Reprinted with permission from Phil Vickery's Gluten-Free Baking (2011 Firefly Books).