Gluten-free flatbread
Quick to make, incredibly versatile, and always a hit
This flatbread is always a winner. It's quick to prepare, wonderfully soft on the inside, slightly crispy on the outside—and goes with practically everything: antipasti platters, soups, salads, chili, stews, or simply for breakfast.
This gluten-free flatbread is a real game changer, especially when you're planning to serve cold cuts or mezze. It doesn't taste like a “substitute,” but like real, good bread – and is a hit with everyone.
Preparation time: 35 minutes (excluding resting time)
Preparation
- 1
Activate the yeast
Put the milk (or water), yeast, and sugar in a bowl, mix well, and let rest for about 2 minutes at approx. 37°C until the yeast becomes active. (This works particularly well in a Thermomix.) - 2
Make the dough
Add the flour, 15 g olive oil, and salt, and knead into a smooth, supple dough.
Cover the dough in a lightly oiled bowl and leave to rise in a warm place for 1 hour until it has risen significantly. - 3
Shape the flatbreads
Knead the dough briefly, divide into two portions and shape into two flatbreads.
Place on greased baking paper and press typical indentations into the surface with your fingers. - 4
Brush & top
Mix the remaining olive oil with the egg yolk and brush the flatbreads with it.
Sprinkle sesame and black cumin seeds evenly over the top. - 5
Bake
Preheat the oven to 220 °C top/bottom heat.
Bake the flatbreads for about 15 minutes until they are golden brown and slightly crispy. - 6
Cool & enjoy
Allow to cool briefly, then serve, tear, dip, top, and enjoy.
For a vegan version: Simply use almond milk instead of regular milk. In this case, brush the flatbreads with olive oil only and omit the egg yolk—the bread will still be moist, flavorful, and wonderfully golden brown.