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Homemade unleavened Turkish flatbread ready to serve

Unleavened Turkish Flatbread

A quick and easy recipe for soft and chewy flatbreads that transport you to a bustling marketplace in Istanbul. Perfect for pairing with dips or wraps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 5 hours
Servings: 10 pieces
Course: Appetizer, Side Dish
Cuisine: Turkish
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces gluten-free flour blend (about 1 ½ cups, add ¼ tsp xanthan gum if not in your blend)
  • 1 teaspoon kosher salt
  • 2/3 cup warm water
  • 2 tablespoons olive oil (plus more for pan)

Method
 

Preparation
  1. In a mixing bowl, add the dry ingredients: gluten-free flour blend and kosher salt. Mix to combine.
  2. Slowly pour in the warm water to form a dough.
  3. Knead the dough until it's very soft and smooth.
  4. Cover tightly in plastic wrap and let it rest in the fridge for a minimum of 5 hours, or up to 24 hours for best results.
  5. Once rested, divide the dough into 10 equal pieces.
  6. Let the pieces rest for 15 minutes, then roll out each piece into a circle.
Cooking
  1. Brush a skillet with oil and cook the rolled flatbreads on medium-high heat until golden brown, about 2 minutes per side.
  2. Keep wrapped in a kitchen towel until ready to serve.

Notes

Let the dough rest for optimal texture. Use sufficient olive oil for a crispy finish. Experiment with different gluten-free flours for best results. Can add herbs or garlic powder for extra flavor.