Hi everyone, welcome back to the kitchen and today we’re gonna be making some gluten-free flatbread I make this for my church, but you can also make this regular and not gluten-free by using all-purpose flour and it’s a delicious option for a sandwich a wrap a pizza or Anything in between I can’t wait to show you how these all come together All the ingredients today, we’re gonna be making a super simple flatbread we’re gonna be making it on a hot griddle and these are perfect for really it’s like naan, or chapati or even pita it’s also a great substitute for fried bread if you like to make a Quick Navajo taco at home, but you don’t want to go through the process of frying it These are yeast free.
They’re gonna be made super fast there’s no rising involved and you can also use these a really great flatbread sandwich or Even make a quick pizza and you can make these in advance You can freeze them and then you can just saw them out and enjoy them.
They’re really delicious and Amazingly simple to make today. We’re making a gluten-free version, but I’m using a gluten-free flour blend This is a cup 4 cup gluten-free flour blend. It does not contain any chickpea flour it does not contain any quinoa flour because I find those to be very gritty and unpleasant in the final product you Can find a really great recipe for a gluten-free flour blend that is fluffy and light and delicious I have a recipe for it that I developed myself and I will put a link down below in an I card on the screen here You can link over to that when you’re done watching this but we have 4 cups of cup 4 cup gluten-free flour blend 2 cups a full flat full fat Plain Greek yogurt I also have about 1/4 of a cup of buttermilk here because I find that once I mix everything up if it’s a little bit Dry you want to add some liquid so you can either add water or I have buttermilk on hand So I’m gonna add that because it’s most closely related to the yogurt And if you have extra Gilbert you can add that as well but sometimes you need to loosen it up just a little bit and I find the buttermilk to be perfect for that a tablespoon of kosher salt and two tablespoons of baking powder And all you have to do is blend it all together So what we’re gonna do first is we’re gonna get all of our dry ingredients in here Baking powder and salt and I’m just gonna give this a whisk together So all these dry ingredients can blend up well Then in with our plain yogurt and just put it all in there and then we’re gonna get our hands in here This is super simple because making this for others I’m wearing pair of gloves Just get your hands in here and blend this all together until it forms a dough Now you can see that this is starting to come together But because I pretty much have all of this incorporated and it’s still very dry I’m gonna go ahead and add the rest of the buttermilk And then I’m just gonna continue blending until we have a dough Okay, I got all of our Joe’s mixed up and it’s come together nicely No, it’s really dry here where we live right now and we’ve got a lot of pollen in the air and we’ve got a lot of Wind blowing so I did have to add about a quarter of a cup of water to this dough in in Addition to the buttermilk that I have it just because it was really really dry So what I’m gonna do now is I’m gonna just form it into a log and we’re going to divide this into 16 pieces So I’m gonna cut it in half and then each half I’m gonna cut into four And then each of these pieces I’m going to cut into two so we have 16 pieces I’ve gone ahead and I’ve rolled all of these out I saved the last two to do with you guys What I’m doing because the gluten-free dough does tend to be a little bit stickier.
I Like to roll it out on a piece of parchment now I have a little bit of coconut oil over here off to the side and I just dip the tip of my finger in that and I’m just giving it a little smear and then I also have a rolling pin.
It’s cut from a closet rod It’s very clean and it was made with the intent to use for rolling things out. It’s just a smaller Rolling pin and it’s a lot easier to do Things like flat bread and tortillas with a smaller rolling pin otherwise, I’d use my French pin and then all you’re gonna do is kind of flatten that dough ball and Then the parchment paper gives you the opportunity to just turn it instead of lifting it and turning it you can just turn it and Then roll it as thin as you like, I do not recommend that you roll it too thin if you’re using gluten-free flour Because it will turn into a cracker Only because it just tends to dry out a lot more quickly.
So we’ll do one more The coconut oil just helps it to not Totally stick to the paper once you put it on the skillet, so we’re gonna be doing this on a a Flat griddle on my induction burner and these go pretty fast So, that’s our last one and they don’t have to be perfectly round don’t sweat it, you know, it’s flatbread You’re just gonna enjoy it you can eat it like a like I said so many different ways but I’m gonna go ahead it set up the induction burner heat up the griddle and then it Will be back and we’ll cook a few of these off Okay, I’ve been working on cooking off some of these flat brims.
You see how beautiful they are. They’re nice and soft and they’re delicious Super easy now we Got all of our flat breads rolled out and the one thing that I cannot stress enough is you want to make sure your pan? griddle skillet whatever is screaming hot I have this on seer which is 500 degrees and Then it makes it super easy when you have it on this parchment You just flop it down on there and gently peel it away And then what’s gonna happen is you’re gonna start to see the surface of this bubble It’s not going to puff up like a PITA This is a different animal especially since we have not used yeast and we have not used Regular flour, you can see the bubbles are starting to form on the top and when you get a few all around Then you know it’s time to flip it over and I am using this nonstick griddle So I know that it’s not gonna stick you want to make sure you have a super thin Spatula because you’re not gonna want to get your fingers anywhere near this.
It’s so hot You will burn yourself, but you can see it’s starting to puff up just a little but it’s not gonna like balloon like a pita bread simply because different recipe But do not discount these because they’re so simple and have so few ingredients.
They are really really amazing and when I make these for the family they disappear and if I make If I make a 2 cup batch if I just use 2 cups of flour and 1 cup of yogurt They disappear inside of a day.
So they’re great for lunch. I love to put tuna on these Like I said, you could make a pizza out of them You can just cut them into triangles and make like chips and then dip them in hummus they’re great that way and you can just use them as whenever your daily dinner bread and Then over you go and then when this pops a little you can tell it’s puffing up a little bit there give it a press and Then you can go ahead and check the other side The second side doesn’t take nearly as long to cook But you want to make sure you keep it on the griddle so that all the Jo becomes completely cooked so really? 30 seconds on the first side and maybe 10 or 15 seconds on the second side and you’re good to go So what I’m gonna do is I’m gonna go ahead and finish up the flatbreads off-camera and then I’ll come back I’ll show you what they look like.
We’ll give them a taste test and we’ll show you just how Delicious they look so we’ll be back in just a few. Our flat breads are all done I place them out here just so you can see the recipe that I am giving you today made 16 flat breads and of course you can make them larger and that will make less But I find this to be the perfect size Especially if you’re making them with gluten-free flour because if you’re rolling it out on the parchment, which is a huge help Anything bigger than this? It’s gonna be a little too unwieldy and then you tend to get Unevenness in your cook so you can see how beautiful and soft These are I folded three and a half over here.
You can use these for soft tacos. You can use them as a base for like I said earlier if You’re from the southwest and you’re familiar with fried Navajo tacos If you want to whip some taco meat together and put it on top of one of these it’s really kind of like a gordita And it’s delicious I’ll show you the texture if you rip one apart and I’ll keep in mind these are gluten free, but these are not crispy They’re beautiful.
They’re soft and they’re supple and they’re yummy you want to taste one. Oh You can’t even tell I’m they stay fresh really nice Now at this point you want to let them cool completely And then when I take them to church, I put them in a foil pan and I layer Parchment in between each one.
We keep them in the refrigerator You can keep them in the freezer and then you can take them out to thaw they’ll last up to a month in your refrigerator They’ll last up three months in your freezer. As long as you seal them Well, so they don’t dry out but they’re really delicious Please take my hint when you buy a gluten-free flour blend if you’re not making your own make sure that it doesn’t have any chickpea flour in it Make sure that doesn’t have any quinoa flour in it because those two ingredients make the flour super gritty and it’s very unpleasant to me Personally if that’s something you enjoy I say go for it That’s how you make delicious gluten-free flatbread or quick flatbread.
Regardless. I hope that you give it a try I hope that you enjoy today’s video and if you did Please consider giving me a thumbs up If you are new to my kitchen and you wandered on over to see what was going on welcome always a pleasure to have you join me always love inviting new friends in please be sure and hit the subscribe button and If you are a tried inch remember of the Noreen’s kitchen family I thank you and make sure that you hit the bell notification button so that you will get notified via a push Notification on your smart device or an email in your inbox every time we upload a new video Because we don’t want you to miss out on all the real food for real people Real easy recipes that we present all the time right here on our YouTube channel and straight from our kitchen I hope that you give these quick and easy flat breads a try whether you make them gluten free or regular Sometimes soon and I hope you love them and until next time I’ll see ya