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Thursday, November 13, 2014

Yogurt flat-breads with caraway (gluten free)

A quick recipe for delicious and crisp flat-breads that uses wholemeal rice flour for its healthy and delicate properties and lots of un-ground caraway for flavor crunches. It's not at all complicated to make and the resulting breads go wonderfully with almost any kind of soup. Enjoy :)
Recipe adapted from: here.

Last year: Smoked trout quiche Provencal (French).
Two years ago: Cream of wild mushroom soup (American).
Three years ago: White chocolate and blueberry cupcakes.

Ingredients (makes 10):
  • 400 g wholemeal rice flour (gluten-free), plus extra to sprinkle
  • 5 teaspoons baking powder
  • 1 and 1/2 teaspoon salt
  • 1 tablespoon toasted caraway
  • 300 ml natural yogurt
  • 100 ml water

Put the flour, baking powder and salt in a large bowl.

Then add the caraway.

Mix well, then make a well in the center and add the water and the yogurt:

Using your hands, mix it gently with circular motions until you obtain an evenly mixed dough:

Preheat the oven to 200 degrees C. Sprinkle a baking tray with some extra flour, then shape a handful of dough into a disk.  Repeat and put the resulting disks onto the flour-sprinkled tray.

Bake them in the preheated oven for 5 minutes, then turn them on the other side and bake for another 5 minutes. Take them out and allow them to cool. Repeat for the rest of the dough, baking 5 minutes per side.
It's done, dig in! :)

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