These flatbreads are based on the common flour and yogurt flatbread combination, which I have seen in both gluten free and glutenous versions and have no idea where it originates. I was after a flatbread with a coconutty flavour to complement the tamarind and turmeric lentils that I posted last week. This is what I eventually came up with!
The recipe below is based on a 250 ml cup as equal to 1 cup. I have made this with two different brands of gluten free flour from the supermarket – each yielded a different consistency dough when uncooked and browned to different degrees, but both were similar in texture once cooked. This makes 4 flatbreads – if you need more than that, just scale the recipe up according to the number you need. These are best eaten fresh and warm from the oven.
What you need:
1 cup of gluten free plain flour, plus extra for dusting the work surface
1/3 cup of coconut flour
1 tablespoon of nigella seeds
1 tablespoon of baking powder
½ teaspoon of salt
¾ cup of thick yogurt
What to do:
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Place the plain flour, coconut flour, nigella seeds, baking powder and salt together in a large bowl and mix together well.
3. Add the yogurt to the bowl and mix well into the dry ingredients to form a dough. The consistency of the dough will depend partly on the brand of gluten free flour used – some result in a much wetter dough, whilst others give a more firm dough. I start with a wooden spoon or whisk but generally just use my hands towards the end of the mixing process.
4. Divide the dough into four roughly equal-sized pieces. Generously flour a work surface and shape each piece into a flat oval shape.
5. Place each oval of dough on the lined baking tray and place into the oven to bake for 15 minutes. Flip each piece over and place back into the oven for a further 5 mins to brown the other side.
6. Remove the flatbreads from the oven and serve warm.