Flat Bread

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Flat bread

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

 

Sift the flours with 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 oven to 400degrees. 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 minutes more. The bread will puff up a bit in the

oven, but not 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.

 

* note from me* Depending how long you fry the bread first will depend

on how crunch or soft the bread is. When we like to use it for dips, we

fry it longer.. for a nice sandwhich bread we fry shorter. But this is

a favorite of ours. I think it would even freeze well.. but have not

tryed it yet.. I am thinking about it because this is time consuming.

 

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