2 cups (260 grams) all purpose gluten free flour, and a bit more for rolling out
1 tsp kosher salt
1 tsp baking powder
1/4 tsp xanthan gum, if your gluten-free flour doesn’t contain it
1 cup yogurt (250 grams), plain, Greek or non-dairy, low-fat or regular
Olive oil for brushing on top
Spices like zatar, basil, oregano or garlic powder
Add all ingredients to a large bowl and mix with a spatula. Using your hands, push into a ball, pour out onto parchment paper dusted with a bit of flour on counter and knead a few times.
Place bowl over ball of dough and let rest for about 20 mins.
Cut dough in 4 pieces, roll each into a ball again and roll out on parchment dusted with some flour to about 1/2″ thick (0.5 cm). The goal is as thin as you can while still being able to remove from the counter in one piece.
Heat a cast iron skillet over medium-high heat, add about 1 tsp of olive oil to cover the bottom.
Add flatbread dough, one at a time and cook for approximately 3-5 mins per side or until deeply browned and crispy, flip over and repeat. Place cooked flatbreads on pan in warmed oven until done with all four. Drizzle with olive oil and spices, if desired.
To reheat leftover flatbreads, put in 300 degree oven for 10 minutes.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.