Ingredients
1 cup (140 g) gluten-free flour
⅓ cup (80 g) dairy-free yogurt
¼ scant cup (50 ml) warm water
1 tsp baking powder
1 tbsp rice bran oil
¼ tsp SIDS CRAZY SALT
2 tsp Aquafaba liquid in canned chickpeas
Minced garlic, oil, and fresh herbs to garnish
Directions
Add flour, baking powder, and SIDS CRAZY SALT to a medium-sized bowl, and stir to combine.
Pour in warm water, yoghurt, oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
Preheat a frypan on the stove to HIGH. Meanwhile, roll out each dough ball with a rolling pin, (or a glass) adding more tapioca flour if needed, to avoid sticking.
Once the pan is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. Bubbles form after less than 3 minutes. Flip the flatbread and cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
Serve warm, drizzle with some oil, add minced fresh garlic, (and/or garlic powder) salt, and fresh herbs. Enjoy.
