These easy flatbreads are one of our favorites because they can be made plain or with a variety of cheesy additions. A few of our favorites are listed in the recipe. The plain flatbreads are a favorite with my kids to use as pizza crusts. These are similar to my favorite naan bread, but these give you a fluffier end result. Almost like something in between a naan bread and focaccia bread. Once cooled, they freeze really well and can be easily heated up in a toaster oven or regular oven. Enjoy!
Preheat oven to 400 F convection or 425 F regular. Line 3 cookie sheets with parchment paper.
In a large mixer, combine dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 Tbsp rapid-rise yeast (quick yeast)
1 tsp salt
1 tsp garlic powder
1 tsp baking powder
Add and let beat 3-5 minutes, until well combined and light and fluffy:
2 1/4 cup milk, warmed (not hot)
2 eggs
These flat breads can be made plain, or you can add in extras of your choice, mixing into batter until well combined:
Cheddar-green onion
2 cups grated sharp cheddar cheese
1/2 - 2/3 cup green onions, sliced into small pieces
Italian-style
2 cups Italian Blend grated cheese OR 1 1/2 grated Mozzarella and 1/2 cup Parmesan
1 tsp dried basil OR 1 - 2 Tbsp fresh basil, minced
1/2 tsp dried oregano
Parmesan and sun-dried tomato
2 cups grated Parmesan cheese
1/3 cup finely diced sun-dried tomato
1/2 tsp oregano (optional)
Scoop 2 blobs of dough onto each of the 3 pans. Use wet hands to spread and flatten the dough, as desired. You can keep wetting your hands so the dough doesn't stick to them. Let the dough rise 10 - 20 minutes in a warm location.
Yummy cheesy gluten-free flatbread filled with green onions and sharp cheddar cheese.
Fresh from the oven! The extra cheese creates a bubbly texture. Without the addition of cheese, these will look like nice, smooth flat breads.
Delicious, Versatile Flatbread
Makes 6 oval flatbreadsPreheat oven to 400 F convection or 425 F regular. Line 3 cookie sheets with parchment paper.
In a large mixer, combine dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 Tbsp rapid-rise yeast (quick yeast)
1 tsp salt
1 tsp garlic powder
1 tsp baking powder
Add and let beat 3-5 minutes, until well combined and light and fluffy:
2 1/4 cup milk, warmed (not hot)
2 eggs
These flat breads can be made plain, or you can add in extras of your choice, mixing into batter until well combined:
Cheddar-green onion
2 cups grated sharp cheddar cheese
1/2 - 2/3 cup green onions, sliced into small pieces
Italian-style
2 cups Italian Blend grated cheese OR 1 1/2 grated Mozzarella and 1/2 cup Parmesan
1 tsp dried basil OR 1 - 2 Tbsp fresh basil, minced
1/2 tsp dried oregano
Parmesan and sun-dried tomato
2 cups grated Parmesan cheese
1/3 cup finely diced sun-dried tomato
1/2 tsp oregano (optional)
Scoop 2 blobs of dough onto each of the 3 pans. Use wet hands to spread and flatten the dough, as desired. You can keep wetting your hands so the dough doesn't stick to them. Let the dough rise 10 - 20 minutes in a warm location.
Divide and spread/flatten with wet hands. You can add melted butter before or after rising. Either works. Two different varieties shown here. They never quite look the same, but all end up delicous!
Before baking, melt in a small bowl (for brushing tops of bread before baking):
3 Tbsp butter
Brush each flat bread with 1/2 Tbsp melted butter prior to baking.
Example from before and after rising. In this case, I brushed the melted butter on at the beginning of the rise.
Bake flatbreads for 15 - 20 minutes at 400 convection, rotating regularly and checking every few minutes after the first 5-7 minutes of baking. (If baking your flat breads one at a time at 425 F, then leave the other pans in a slightly cooler place so that they rise slower.)
Remove baked flat breads from pans and parchment onto cooling racks. Wonderful served immediately, but delicious cooled and served as desired. We've used leftover flatbreads for quick pizza crusts, sliced and served with pasta, pull off pieces and served with soup or stew, or just eaten them plain as a snack. Enjoy!
Fresh from the oven - yum!
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