Gluten-free yoghurt flatbread
A little dough, a quick roll, a fast sizzle – that’s all it takes for these gluten-free yoghurt flatbreads to steal the show
Ingredients
- Chickpea flour
- Lupin flour
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 tsp psyllium powder
- 1 tbsp nigella seeds
- 120g low-fat natural yoghurt
- 2 tbsp butter, melted
- 1 tsp garlic powder
| Per | 100g | Serving (36.1g) |
|---|---|---|
| Energy (Kj) | 1124 kJ | 406 kJ |
| Energy (kcal) | 269 kcal | 97 kcal |
| Fat | 12g | 4.5g |
| of which saturates | 5.9g | 2.1g |
| Carbohydrates | 16g | 5.9g |
| of which sugars | 3.1g | 1.1g |
| Fibre | 10g | 3.8g |
| Protein | 18g | 6.4g |
| Salt | 1.3g | 0.46g |
Step 1
Combine all the dry ingredients in a large bowl. Add the yoghurt and melted butter, then gently knead until the dough comes together and feels smooth. Avoid overworking. Rest for 10 minutes.
Step 2
Divide the dough into eight equal portions. Lightly dust the work surface with lupin flour or roll each piece between two sheets of baking paper to prevent sticking. Shape each portion into a flat disk about 3mm thick.
Step 3
Heat a non-stick frying pan over medium-high heat. Cook each flatbread for two to three minutes on each side until golden with brown spots. Brush with extra melted butter if desired.
Step 4
Wrap the cooked flatbreads in a clean kitchen towel to keep them soft and warm. Serve immediately.
