Nutrient Dense Flatbread Recipe
Perfect for Flatbread, Pitas, and Chapati
Yield: 7 pitas
Materials
- 1 bag Fox Hill Kitchens Gluten Free All Purpose Bread Mix
- 1¼ cups Cool Water
- 3 tbsp Apple Cider Vinegar
- ¼ cup Avocado Oil
- ¾ cup Boiling Water
Instructions
- Add mix, cool water, vinegar and oil in a medium bowl and mix well.
- Add boiling water and mix well to incorporate thoroughly, & continue to mix a bit more.
- At this point, the dough can rest in a covered bowl for four hours (for zero sugars) or if mixed in the afternoon it can rest covered (in cloth) overnight.
- Measure out a ¼ cup of (packed) dough and roll into a ball.
- Put wax paper on each side of your tortilla press and brush lightly with your favorite oil, we recommend olive or avocado oil.
- Press down to create a perfect disc with even thickness.
- Repeat with the rest of the dough or for as many you would like to make.
- Heat a lightly greased skillet on medium-low (any higher and it will burn before done).
- Place flatbread dough onto the skillet and cook for 2 minutes per side (You will know it’s done when each side is golden brown)
- Directly place in the oven for 2 minutes to finishes off the flatbread. If rolled correctly it should puff while in the oven, otherwise, it will make a nice wrap.
- Enjoy!
Notes
Note: Your flatbread can be made into a variety of sizes, shapes, and thicknesses. Add a few extra minutes to your cooking time if you make them thicker.
For Air Fryer: Use an air fryer/toaster oven at 400℉. It will puff open quickly. Keep an eye on it to prevent burning.
No tortilla press, no problem: Here’s a great video that works around that problem: “No Tortilla Press? No Problem!”