Easy Gluten Free Pita or Naan Flatbread
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 291.5
- Total Fat: 25.6 g
- Cholesterol: 0.8 mg
- Sodium: 673.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 5.0 g
- Protein: 10.9 g
View full nutritional breakdown of Easy Gluten Free Pita or Naan Flatbread calories by ingredient
Introduction
Gluten free - Recipe shows almond flour, but you can use all purpose gluten free flour Gluten free - Recipe shows almond flour, but you can use all purpose gluten free flourNumber of Servings: 5
Ingredients
-
2 tsp Baking Powder
.50 tsp Coarse sea salt (by DKW001)
0.50 tsp MORTON Sea Salt, Fine Salt (by ABSAARI84)
6 oz Almond Breeze Almond Milk, Unsweetened Vanilla
.25 cup Dannon - Greek Yogurt - Plain
1 tbsp Coconut oil
8 serving Bob's Red Mill Almond Flour - per 1/4 Cup ( You may use any gluten free flour)
Directions
Preheat oven to 425 F
Whisk the dry ingredients in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend just until integrated. Do not over-mix or the breads may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.
Sprinkle add'l gluten free flour onto parchment lined baking sheet.
Using a large spoon or ice cream scoop, place six balls of dough onto the prepared lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5 - inch circle, flattening with your palms, add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.
Bake for 10 minutes or until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. (You may also pan sauté the breads lightly to brown the high points like traditional naan baked in a tandoor oven.
If you tear open one of the breads, it should be fully cooked and have some pockets of air; it shouldn't be gummy or look uncooked inside. If gummy - return to the oven and monitor until fully cooked.
Bread may appear gummy until cooled. Cool at least 5 minutes before tearing or cutting so the structure of the breads will set first.
Make notes of time and temperature for the next time you bake these flatbreads.
Serving Size: Makes 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user FTAFOYA13.
Whisk the dry ingredients in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend just until integrated. Do not over-mix or the breads may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.
Sprinkle add'l gluten free flour onto parchment lined baking sheet.
Using a large spoon or ice cream scoop, place six balls of dough onto the prepared lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5 - inch circle, flattening with your palms, add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.
Bake for 10 minutes or until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. (You may also pan sauté the breads lightly to brown the high points like traditional naan baked in a tandoor oven.
If you tear open one of the breads, it should be fully cooked and have some pockets of air; it shouldn't be gummy or look uncooked inside. If gummy - return to the oven and monitor until fully cooked.
Bread may appear gummy until cooled. Cool at least 5 minutes before tearing or cutting so the structure of the breads will set first.
Make notes of time and temperature for the next time you bake these flatbreads.
Serving Size: Makes 6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user FTAFOYA13.