Gluten-free flatbread

I made these to go with the chicken tikka masala. It’s a gluten-free recipe and was very easy to make. I put everything in a food processor and whizzed it up in one then left it to rest for 5 minutes. The rolling out into a thin oval shape was easy between two pieces of greaseproof paper. The cooking time was accurate and the finished flatbreads were perfect for scooping up curry. I would recommend this recipe.

Prep time: 10 mins | Cook time: 10 mins | Servings: 6

Ingredients:

1 cup light coconut milk (canned), plus more as needed (adds fat and moisture, but the flavour is not prominent)
1 tbsp olive oil
1 tsp apple cider vinegar
2 tsp baking powder
1/2 heaping tsp sea salt
3/4 tsp garlic powder
3/4 tsp dried oregano
1/2 cup coconut flour
3/4 cup oat flour (I used gluten-free whole grain oat flour)
3/4 cup potato starch (I used potato fibre instead)

For rolling, optional

1/4 cup gluten-free all purpose flour (needed very little with using greaseproof paper to roll out)

Method:

In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
Next, add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal!
Then, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine, until a dough is formed. Let rest 5 minutes uncovered.
Note: I placed all the dough ingredients in a food processor and mixed until a dough formed. I found this to be easier and quicker.

The dough should be malleable and slightly tacky, it shouldn’t be crumbly at all.
I then formed my dough into one round ball, and then sectioned into 6 equal triangles. Roll each section of dough into a thin oval shape, for a thicker flatbread roll slightly thicker and cook for a bit longer.

Heat a skillet over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands.
Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it’s cooking. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn’t burn, until both sides are golden brown. Repeat this process until all dough is used.
Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month.
To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.
I served my flatbreads with chicken tikka masala.