Gluten-Free Five-Minute Flatbreads
Attention everyone! Gather around! I’d like to share my new favorite recipe with you all! ::Drumroll:: Gluten-Free Five-Minute Flatbreads! They’re delicious, they’re versatile, they’re easy as can be … and best of all, they take 5 minutes to whip up (hence the name).
These little flatbreads are made with a few simple ingredients – gluten-free flour (I use my own flour blend), baking powder, salt, yogurt (you can use any kind, such as Greek, regular, or dairy-free), honey, and olive oil. I haven’t tried making these with non-fat yogurt but I don’t see why it wouldn’t work.
What I love most about these is their versatility. You can serve them as a side to chili or soup, use them as a vessel for hummus and other spreads, or top them with any ingredients you like. A few fun ideas include:
- Yogurt and berries with a drizzle of honey.
- Pesto, arugula, and Parmesan cheese with a drizzle of olive oil and a sprinkle of salt and pepper.
- Fresh tomato, chopped basil, and chunks of mozzarella cheese, drizzled with a balsamic glaze.
Give these a try and let me know what you top them with. The options are endless!
- ¾ cup gluten-free flour blend , plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 5 tablespoons yogurt
- 1 tablespoon honey
- 1 tablespoon olive oil
Heat a non-stick skillet over medium-high heat until hot. While the skillet is heating, prepare the flatbread dough.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the yogurt, honey, and olive oil. Mix until it forms into a dough. Divide the dough into two equal portions. Lightly flour a surface and roll into an oval about 8 by 5 inches and slightly less than ¼-inch thick. Cook for about 2 minutes per side or until golden on both sides.
Serve as is or topped with your favorite toppings.
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