Thursday 22 August 2019

Indy Power: Going flat out for flat breads

Gluten-Free Flatbread

Gluten free flat breads
Gluten free flat breads
Gluten free flat breads: Step Two
Gluten free flat breads: Step Three
Gluten free flat breads by Indy Power for Weekend magazine, July 2019

Thin and crispy bread that will go with everything.

Gluten-free flatbread

Most gluten-free breads can be tough, literally, but these are thin and crisp and, drizzled with the garlic basil oil, they're gorgeous with pretty much anything.

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Gluten-free & vegan.

Serves 6

ingredients

350g of gluten-free flour

1 teaspoon of gluten-free baking powder

400g of coconut yoghurt

1-2 teaspoons water

2 cloves of garlic

5g of basil

3 tablespoons of olive oil

Method

Add the flour, baking powder and coconut yoghurt to a mixing bowl and mix together with your hands.

Add a teaspoon of water and keep going until it comes

together into a ball. You can add one more teaspoon

if needed.

Dust a clean work surface with a little more flour. Place the dough on the surface and knead it for a minute or two until pillowy and soft. Set it aside.

Mince the garlic, finely chop the basil and add them to a small bowl with the olive oil and a good pinch of sea salt and pepper.

Dust a clean work surface with flour. Divide the dough into balls, about the size of golf balls. Roll them in the flour.

Use your hands to flatten the dough a little, then use a dusted rolling pin to roll each piece out until very thin, about 2mm thick.

Place a griddle pan on high heat. Drizzle over a little olive oil and cook each one for a few minutes each side until you have dark char lines. The first batch might take up to 5 mins a side but as the pan continues to heat they will only need about a minute each side.

Slice and serve with the garlic herb oil drizzled over the top.

Indy loves

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Oatly crme fraiche
 

Speaking of breads and dips, my latest vegan find is the Oatly crème fraiche. Like all of its products, it's made from oats and completely dairy-free but you would never know it from the taste. The texture and taste are both exactly what you would expect from classic crème fraiche and it's just as versatile: I use it in sweet and savoury dishes for cooking, baking, dipping and dolloping. It's particularly good with hot dishes like chili and curries when you want something creamy and cooling. I get mine at Nourish but I've seen it popping up on more and more shelves. Keep an eye out for it and buy it when you can - it's become an essential in my fridge.

Classic combination

As part of a lunch spread, roasted or barbecued veg and hummus are a particularly good accompaniment with these flatbreads served in the middle of the table for sharing. When short on time there are some store -bought brands that will do the job but if you can spare a few minutes then making it from scratch will make all the difference. My 'next level' hummus recipe uses more tahini than most and skinned chickpeas for the silkiest, most flavourful hummus you'll ever dip in to. It takes a little more effort but will change the way you make and eat hummus forever, trust me. Search it on my website littlegreenspoon.ie 

On the rise

You can find gluten-free flour and baking powder in the free-from aisle of any supermarket and in all health shops.

www.littlegreenspoon.ie

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