My flat breads are based on a recipe I found on the BBD forum and altered it to suit me.
250 grams flour (I use Dove Farm GF blue flower and include 100 grams of Bob redmill GF flour)
(I don't bother with raising agents but depending on flour used you may need too)
145ml rice milk
1/2 teaspoon honey (optional but I add this)
1 x egg replacer use a stick blender to get it good and frothy with the rice milk)
2-4 garlic cloves chopped/crushed + 5-10 grams chopped coriander (a small handful)
1. Mix flour, (and baking powder and soda if not using self raising flour) in bowl
2. Separately mix the milk, honey, egg (or egg replacer), garlic and coriander in a jug, onion seeds are nice in this too and sun dried tomato pieces
3. Add wet mixture to flour in bowl, I use a table knife to start mixing and I just pour the lot on top of the flour and mix from there
4. I kneed it directly in the bowl adding flour sprinkled over hand in bowl as needed to get a nice not over worked dough
5. Roll the dough in your hands to make a sausage shape and then break off into balls, press out into a nann shape on a floured surface to approximately 4mm thick, set aside on a baking sheet to rest for 15 mins, I get about 14 small breads from this about 3 inches across in size
6. Heat the griddle to good and hot, I don’t use any oil on it, solid anodised pan
7. Cook nanns until golden brown and puffed up, approx 5 mins a side
Can be frozen and toasted from frozen or used straight away say for mini pizza bases or just eaten. they are not flexible to roll as a wrap but when freshly cooked can be sliced open to make mini pitta shaped breads. If 1 tablespoon of evoo is used in the wet mix the dough is more elastic and is passable for a pizza base.
250 grams flour (I use Dove Farm GF blue flower and include 100 grams of Bob redmill GF flour)
(I don't bother with raising agents but depending on flour used you may need too)
145ml rice milk
1/2 teaspoon honey (optional but I add this)
1 x egg replacer use a stick blender to get it good and frothy with the rice milk)
2-4 garlic cloves chopped/crushed + 5-10 grams chopped coriander (a small handful)
1. Mix flour, (and baking powder and soda if not using self raising flour) in bowl
2. Separately mix the milk, honey, egg (or egg replacer), garlic and coriander in a jug, onion seeds are nice in this too and sun dried tomato pieces
3. Add wet mixture to flour in bowl, I use a table knife to start mixing and I just pour the lot on top of the flour and mix from there
4. I kneed it directly in the bowl adding flour sprinkled over hand in bowl as needed to get a nice not over worked dough
5. Roll the dough in your hands to make a sausage shape and then break off into balls, press out into a nann shape on a floured surface to approximately 4mm thick, set aside on a baking sheet to rest for 15 mins, I get about 14 small breads from this about 3 inches across in size
6. Heat the griddle to good and hot, I don’t use any oil on it, solid anodised pan
7. Cook nanns until golden brown and puffed up, approx 5 mins a side
Can be frozen and toasted from frozen or used straight away say for mini pizza bases or just eaten. they are not flexible to roll as a wrap but when freshly cooked can be sliced open to make mini pitta shaped breads. If 1 tablespoon of evoo is used in the wet mix the dough is more elastic and is passable for a pizza base.