Flatbreads

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Flatbreads

Source: Vegan Delights

 

*if gluten-free, choose the flours that do not contain gluten

 

1/2 cup flour: whole wheat, kamut, spelt, buckwheat, millet or amaranth

1/2 cup light flour: unbleached white, brown rice or tapioca

2 tsp. arrowroot powder

2 tsp. natural light oil

1/2 cup water

1/3 - 2/3 cup extra flour (choose from list) for kneading

 

Stir 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 wax paper with a rolling pin. Turn frequently while rolling, and lift the wax paper occasionally to add flour so the dough does not stick. The bread should be somewhat rounded and about 1/8" thick. (Wax paper may not be needed if whole wheat and/or unbleached white flours are used.)

 

Preheat teh oven to 400° F. Lightly oil in 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 the ove, on the wire racks, and heat 3 minutes. Turn over and heat 1 1/2 - 2 minutes longer. The bread will puff up a bit in the oven, but not as much as a traditional pita because there is no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat the procedure for each flatbread. Cool breads before storing or eat them hot from the oven.

 

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