Makes about 4 ovals of flatbread. Difficulty
2 cups gf flour 1/2 teaspoon salt 1 packet yeast (2-1/4 Tablespoons yeast) 3-4 Tablespoons melted butter, divided 3/4 cup buttermilk 1/4 cup warm water Optional toppings: 2 tablespoons minced scallions or 2 teaspoons sesame seeds, poppy seeds, or 2 teaspoons fresh herbs
In the bowl of a heavy-duty stand mixer combine the gf flour, salt and yeast. Add 2 tablespoons melted butter and buttermilk. Using the dough hook, knead the dough on low to medium speed until the dough is smooth, about 8-10 minutes. Add about a quarter cup warm water (or more) during the kneading process to get the dough to the right smooth consistency. Transfer the dough to an oiled bowl and turn it over once to coat. Cover with plastic wrap and let rise at room temperature for about 1-1/2 hours.
Divide the dough into 4 equal parts. Roll into balls, cover and let rest for 10 minutes. Place a baking stone or an inverted baking sheet in the oven and preheat the oven to 475°F. Roll out each ball of dough into an oval 8-10 inches long and 1/4 inch thick. Brush the tops with the remaining melted butter. If desired sprinkle with the optional ingredients. Place the dough, topping side up, with as many ovals as will fit without touching directly, onto the baking stone or sheet and bake until each oval gets puffy and just begins to turn golden, about 6-7 minutes. Remove from the oven and bake the remaining dough. Place the flatbread in a cloth-lined basket. Keep covered and sere warm.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.