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My dear readers here is the gluten-free flatbread recipe I promised you to go along with that delicious chicken saag.
This recipe came about by accident. One day I was mixing up a batch of pancakes and I decided to add a bit of psyllium husk powder to the mix. The pancakes turned out really bread like, which I suppose isn’t a disaster except I prefer my pancakes fluffy. I later perfected the fluffiest gluten-free pancakes you have ever eaten but kept that experiment in mind. Over time I tweaked the recipe a bit, playing around with different combinations of flours and that experiment has now evolved into this yummy gluten-free flatbread.
My family loves Indian cuisine. In fact my husband and I could probably eat curry everyday of the week. What makes a better partner for curry than basmati rice and flatbread? Roti, naan, chapati, paratha any kind of flatbread will do. If you’re gluten-free and love flatbread as much as I do then you really need to make these. They’re really easy to whip up. If you can make pancakes then you can make these gluten free flatbread. I fry them in my mini cast iron skillet. I just love that thing! It’s the perfect size for any single serving type dish. I fry pancakes, eggs, flatbreads etc in it resulting in the perfect size and shape every time!
Serve with your favourite curry!
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Gluten Free Flatbread
- 1/2 cup garbanzo bean flour
- 1/4 cup gluten free white rice flour
- 1/2 cup gluten free oat flour
- 1/2 cup tapioca flour / starch
- 1/4 cup arrowroot flour / starch
- 1/2 cup natural yogurt
- 1/4 cup warm water
- 1 teaspoon baking powder
- ½ tsp baking soda
- ½ tsp whole psyllium husk
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cumin powder
- Sift the garbanzo bean flour twice.
- Mix all the flours together with salt, baking powder, baking soda, psyllium husk powder and spices. Stir in yogurt and water and mix to form a soft batter.
- Heat a lightly oiled skillet or frying pan over medium high heat.
- Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each flatbread.
- Brown on both sides and serve hot.