Unleavened Turkish Flatbread
This recipe for Yufka, a Turkish-style flatbread, is a gluten-free version that is rolled thin and cooked on the stovetop. No yeast or baking required! Perfect for wraps or dessert crepes.
gluten free flour (about 1 ½ cups)
add ¼ teaspoon xanthan gum if not in your blend
plus more for pan
In a mixing bowl, add the dry ingredients and mix to combine.
Slowly add the warm water to form a dough. You can use a paddle attachment on a stand mixer or your hands.
Add the olive oil and start kneading the dough until it is very soft and smooth. Switch to a dough hook for your mixer or use your hands.
Cover the dough tightly in plastic wrap and let it rest in the fridge for a minimum of 5 hours and up to 24 hours.
Once the dough is rested, divide the dough into 10 equal pieces. Cover with a towel and let the dough balls rest on the counter for about 15 minutes.
Lightly dust the counter and each ball with gluten-free flour, start rolling the dough. Roll it as thin as possible without tearing the dough. Dust more flour on the counter between rollings.
Light brush the skillet or in a cast iron pan with oil. Cook the rolled flatbreads on medium-high heat until golden brown on both sides. About 2 minutes per side. Add more oil as needed.
Remove from heat and keep wrapped in a kitchen towel until ready to serve.
It is recommended that you allow this dough to sit overnight. Resting gluten-free flours makes it easier to roll out as they need to hydrate because they lack gluten.
If the dough resists rolling, rest it for longer and then try to roll again.
The flatbread tends to harden very quickly. It can be sprayed/sprinkled with warm water before serving to soften it.
Unleavened Turkish Flatbread https://www.peelwithzeal.com/unleavened-bread-recipe/