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–+ servings

Fluffy Flatbread

Nicole Blair
Are you looking for a gluten-free flatbread recipe that is just as fluffy as the one you can buy at the Turkish shops? Then this one is the prefect fit for you! Enjoy with some homemade dips and spreads or salad!
5 from 1 vote
Print Recipe
Prep Time 2 hours 30 minutes
Baking Time 25 minutes
Total Time 2 hours 55 minutes
Course Bread
Cuisine Turkish
Servings 8 servings
Calories 267 kcal

Equipment

  • 1 blender
  • 1 plastic bowl with lid
  • 1 Baking paper
  • 1 Baking grid
  • 1 Oil spray (optional)
  • 1 Oven
  • 1 Cooling grid

Ingredients
 
 

For the yeast mixture:

  • 30 ml water lukewarm
  • 7 g dry yeast or 3x as much fresh yeast
  • 1 tbsp agave syrup or other fruit sweetener

For the dough:

  • 500 g gluten-free flour mix see basic recipe
  • 550 ml water carbonated
  • 1 tbsp salt
  • 1 tbsp agave syrup or other fruit sweetener
  • 4 tbsp olive oil mild

To sprinkle:

  • 1 tsp sesame seeds light
  • 1 tsp black cumin seeds whole

Instructions
 

  • Put the 7 g dry yeast in a cup with the 30 ml water and 1 tbsp agave syrup and stir. Let stand for about 10 minutes until bubbles appear on the surface and the mixture foams. Don't leave it too long.
  • Place the yeast mixture, 500 g gluten-free flour mix, 550 ml water, 1 tbsp salt, 1 tbsp agave syrup and 4 tbsp olive oil in a stand mixer and knead on the dough function for about 10 minutes. Alternatively, knead all the ingredients in a bowl by hand. The dough is very sticky, so grease your hands beforehand.
  • Line a bowl with baking paper, sprinkle some semolina or grease with oil and place the dough on the baking paper. Close the lid.
  • Leave the yeast dough to rise in the fridge for 1-2 hours until a nice, round flatbread has formed and you can lift it out of the bowl on the baking paper.
  • Preheat the oven to 180°C (356°F) top and bottom heat.
  • Place the dough with the parchment paper on a baking rack. Brush or spray (if you have an oil spray) the dough with oil and sprinkle with 1 tsp sesame seeds and 1 tsp black cumin seeds.
  • Bake in the preheated oven for 25 minutes until the crust is golden brown. After 25 minutes, poke with a toothpick. If the toothpick comes out dry, the bread is done. Otherwise bake a little longer.
  • Allow to cool slightly and enjoy while still warm.

Nutrition

Calories: 267kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 877mgPotassium: 14mgFiber: 6gSugar: 5gVitamin A: 3IUVitamin B1: 0.1mgVitamin B2: 0.04mgVitamin B3: 0.4mgVitamin B5: 0.1mgVitamin B6: 0.03mgVitamin C: 1mgVitamin E: 1mgVitamin K: 5µgCalcium: 45mgCopper: 0.03mgFolate: 22µgIron: 2mgManganese: 0.02mgMagnesium: 3mgPhosphorus: 8mgSelenium: 0.3µgZinc: 0.1mgCholine: 1mgNet Carbohydrates: 39g
Keyword gluten-free, low in histamine, skin-friendly, vegan, vegetarian