While browsing a new gluten-free cookbook last week I found a lovely recipe for crispy flatbreads. I couldn’t resist using it as inspiration and adapting it to my pantry and tastes. The result is a simple, quick and versatile flatbread that crisps nicely in the oven and works brilliantly with dips, spreads or as a snack on its own.
The children weren’t overly keen — my daughter rarely goes for anything bread-like — but the adults in the house loved them. They are light, crisp and surprisingly easy to make, so I’ll definitely be adding these to my list of easy party bites for the holidays. For this batch I served them with an aubergine dip, but hummus, tzatziki or a herby yogurt dip would be equally good.
Crispy Flatbreads
Dietary: Gluten-free, dairy-free, nut-free, soya-free, yeast-free, low FODMAP-friendly (depending on toppings)
Author: Vicki Montague, The Free From Fairy
Servings: 6 flatbreads
Ingredients
- 150 g Free From Fairy gluten-free plain flour OR 120 g Doves Farm gluten-free plain flour plus more for rolling and 30 g sorghum flour (or additional gluten-free plain flour)
- 1 tsp psyllium powder or 2 tsp xanthan gum
- Pinch of salt
- 1 egg
- 15 ml olive oil
- 70 ml water (use 90 ml if using Doves Farm flour)
- 3 tbsp sesame seeds or other seeds of your choice (optional)
Instructions
- In a mixing bowl combine the chosen flour(s), psyllium powder or xanthan gum and a pinch of salt. Whisk briefly to distribute the dry ingredients evenly.
- Crack the egg into a small bowl and whisk. Remove roughly half the beaten egg into a separate dish — you will use that to glaze the flatbreads before baking.
- Add the olive oil and the water to the remaining half-egg, mix lightly with a fork and then pour this liquid into the bowl with the dry ingredients. Stir until the mixture comes together into a dough.
- Turn the dough out and ‘knead’ it lightly until smooth. This will be a relatively soft dough; handle gently. Divide the dough into six equal pieces and roll each into a ball.
- Working with one ball at a time, place it on a well-floured surface. Sprinkle a little flour over the dough and roll out as thinly as you can. Move the dough frequently to prevent sticking and use extra flour if needed. Aim for a thin, even disc.
- Place each rolled flatbread on a baking tray. Brush the surface with the reserved beaten egg, and scatter sesame seeds or other seeds if using. Repeat with the remaining dough, using two or three trays if necessary so the breads have room to crisp.
- Preheat the oven to 200°C (180°C fan). Bake the flatbreads for 10–15 minutes or until they are golden and crisp. Keep an eye on them as baking time will vary by oven and thickness.
- Remove from the oven and let cool briefly on a wire rack — they will crisp up a little more as they cool. Serve warm or at room temperature with your favourite dips or as part of a platter.
Tips, Variations and Serving Suggestions
- Seeds: Sesame seeds add a pleasant crunch and a nutty flavour — pumpkin, sunflower or poppy seeds are great alternatives.
- Flour blends: If you don’t have the exact flours listed, use a reliable gluten-free plain flour blend and adjust the water slightly until you have a workable dough. The dough should be soft but not sticky.
- Glazing: The egg glaze gives a glossy finish and helps the seeds adhere. For an egg-free glaze, try brushing with a little olive oil or a light dairy-free milk alternative.
- Storage: Store cooled flatbreads in an airtight container for 2–3 days. To refresh and re-crisp, heat briefly in a low oven or toaster oven.
- Serving: These flatbreads are excellent with dips such as baba ganoush, hummus, or a simple herby oil. They also work as a crisp base for canapés or alongside salads and mezze.
These flatbreads are a handy, adaptable recipe for anyone following a gluten-free lifestyle or looking for a quick party snack. They are forgiving, quick to make and lend themselves well to different flavours and toppings, making them a useful addition to your recipe collection.
