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Gluten Free Sesame & Kalonji Flatbreads - Recipe


Sesame & Kalonji Gluten-Free Flatbreads - shown here with Aubergine Dip

Gluten-free bread with a hint of the Middle East & India

These flatbreads are gluten-free, and flavoured with kalonji seeds for a naan-like flavour. This mix should make around 6 small, round flatbreads. You can bake or dry-fry in a heavy pan.

The sesame seeds and Kalonji seeds add a lovely savoury flavour, which make them ideal for dipping.

Ingredients:

- 110g Brown Rice flour
- 55g Tapioca Flour
- ½ tsp Xanthan Gum
- 1 tsp of Kalonji seeds (sometimes known as Nigella seeds - the seeds you find in Naan bread.)
- 2 Tbsp of Sesame seeds
- ½ tsp sugar or honey (N.B. Xylitol won't work with yeast)
- 125ml of warm water
- 1 small egg
- ½ tsp/2.5g of dried yeast

How to Make the Flatbreads

1) In a jug, mix the yeast with the warm water. Then stir in the sugar or honey until disssolved. Allow the yeast to bubble a little for around 10-15mins.

2) Combine all the dry ingredients in a large bowl.

3) Pour the yeast mixture and the egg into the flour and mix until the dough comes together. It should be soft and tacky but not sticky.

4) Leave in a covered bowl at room temperature for around 2-3 hours or until increased size.

5) Preheat the oven to 240°C/220°C for fan oven/ 410-420° F/ Gas Mark 9. Put a baking stone or baking sheet in to heat.

6) Divide the dough into 4 - 6 equal pieces. Form into rough balls, then roll each dough ball out in one direction on lightly floured surface (or roll into 15cm/6 inch circles) and bake immediately.

8) Bake in the oven until each pitta puffs up into a pillow shape and is slightly browned on top -ours took just over 10 minutes, but didn't rise much because we forgot the egg!

9) Remove carefully and eat or allow to cool if you prefer.

10) Store in an airtight container once baked.


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