Flat Bread from Gluten Free Club

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Flat Bread

 

Makes a nice pizza dough.

 

Ingredients:

 

1/2 cup amaranth flour

1/2 cup tapioca flour

2 teaspoon arrowroot powder

2 teaspoon light, cold-pressed oil

1/2 cup water

1/3-2/3 cup extra flour for kneading

 

Directions:

 

Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and

water, then add to the flour mixture. Work the dough with a fork and then your

hands. Knead briefly and roll into a ball.

 

Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle

each bread with flour and roll between 2 sheets of waxed paper with a rolling

pin. Turn frequently while rolling, and lift the waxed paper occasionally to add

flour so the dough does not stick. The bread should be rounded and about 1/8

inch thick.

 

Preheat the oven to 400°F. Lightly oil a frying pan and heat to medium-high.

Put one flatbread in the pan and heat 15-20 seconds on each side.

 

Immediately put bread in oven and heat 3 minutes. Turn over and heat 1 1/2 - 2

more minutes. The bread will puff up a bit in the oven, but not as much as

traditional pita because it has no yeast.

 

Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each

flatbread.

 

Cool breads before storing in plastic bags. Makes 8 breads.