We cooked our standard comfort food yesterday: green chile enchiladas and beans. Tonight we had pulled pork, sweet potatoes, and ratatouille over at Grandma's. It's cold here. At 50 degrees, our thoughts turn to all-day oven dishes.However, the real purpose of this post is to share that flatbread recipe you asked for.
Brown Rice Flour Flatbread
3/4 cup brown rice flour
1/2 cup blanched almonds
3/4 cup mixed gluten-free flour mix
1/2 teaspoon anise seed
2 tablespoons sesame seed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xantham gum
Process above ingredients in a food processor until finely ground.
1/2 cup plain yogurt
1 tablespoon olive oil
1 egg
1/2 cup water
Mix yogurt, olive oil, egg, and water in a measuring cup. Add to processor bowl and process for about 30 seconds to make a sticky batter.
Spray a baking sheet with non-stick spray, or line with parchment paper.
Scoop the dough out onto the baking sheet into two lumps. Pat into flat round cakes with the help of a little additional rice flour. Slash the tops of the cakes in a grid pattern, 1/4 inch deep. Bake at 400 degrees for about 25 minutes. Cool on wire rack.
I made this bread with wheat flours instead -- part white, part whole wheat, but nothing with very much gluten -- and it wasn't quite right. Too bready, not light and biscuity enough. I may work the anise flavor into a more crackery flatbread.
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