Recipe

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).