Easy, Homemade, Yeast-Free, Vegan & Gluten-Free Flatbread

• Refrigerated

  • 1/2 cup Non dairy milk, Unsweetened

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 1 Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 Olive oil spray

• Liquids

  • 3/4 cup Water

• Other

  • 1/2 cup Aquafaba (brine from a can of chickpeas
  • 3 1/2 cups Bob's red mill gluten-free 1-to-1 baking blend flour (or gluten-free flour blend of your choice

Found on keepinitkind.com

Ingredients

• 3 1/2 cups Bobs Red Mill Gluten-Free 1-to-1 Baking Blend Flour (or gluten-free flour blend of your choice)
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup aquafaba (brine from a can of chickpeas)
• 1/2 cup unsweetened non-dairy milk
• 3 tablespoons olive oil
• extra flour for dusting the work surface (any gluten-free flour will do- I use oat flour)
• olive oil spray

Directions

• Combine the flour, baking powder, and salt in a large bowl and whisk together until combined.
• Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. You should have a soft, slightly sticky ball of dough. If it is too dry (flaky and not forming a ball), add water by the tablespoon full until the ball comes together. If it is too sticky (dough sticking to your fingers), add 1/4 cup of flour and work until combined.
• Heat a large frying pan, preferable a cast-iron pan, over medium heat. Line a baking sheet with parchment paper.
• Turn the ball of dough out onto a generously floured surface. Lightly roll the ball in the flour and then use a bread knife to cut the ball in half. Roll one half into a ball and then cut it in half as well. Cut the two halves into halves and roll all four pieces into balls. Repeat with the remaining half so that there are a total of 8 balls.
• Take one ball and squeeze and kneed it with your hands until it is soft, tough, and pliable. If you fold the ball in half, it should not tear easily. Place the ball on the floured surface and pat into a disc. Flip the disc and pat until flattened a little more. Flip and pat some more. Keep flipping and patting/flattening until you have a 6 to 7-inch round. Pick up the round and gently brush off the flour. Transfer to the prepared baking sheet and lightly spray each side with olive oil (or lightly brush with olive oil). Gently place in the heated pan and let it cook until slightly puffy, about 30 to 60 seconds. Use a spatula to flip the flatbread over and cook for another 30 to 45 seconds. Transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining balls of dough. Serve immediately (or let rest for about 5 to 10 minutes for more pliable flatbreads). Enjoy!