This gluten-free, grain-free, nut-free (and soy-free, too) flatbread is perfectly chewy on the inside, with just enough crisp on the outside from the shallow pan fry in extra-virgin olive oil. And it tastes like flatbread should — savory from the herbs and onion, a little sweet from the honey, and comforting.
- 1 cup cassava flour
- 1 tbsp. psyllium powder
- 1 tbsp. tapioca flour
- 1 tbsp. baking powder
- 1/4 tsp. gray sea salt
- 1/4 cup yogurt
- 2 tbsp. butter, melted
- 2 green onions, thinly sliced
- 1 tbsp. minced fresh rosemary
- 2 tbsp. honey, maple syrup, or sugar
- 1/2 tsp. apple cider vinegar
- 3/4 cup hot water
- 1/4 cup extra virgin olive oil (for pan frying)
- In a large bowl, whisk together cassava, psyllium, tapioca, baking powder, and salt until well combined.
- Stir in yogurt, butter, green onion, rosemary, honey, vinegar, and water. Knead with hands until a well-formed dough comes together; divide dough into 2-inch balls.
- Place a dough ball between two large pieces of parchment paper. Using a rolling pin, flatten ball into a 1/8-inch round or oval. Set aside on a separate piece of parchment until ready to pan fry. Repeat with remaining balls of dough.
- In a medium nonstick or cast iron skillet, heat olive oil over medium heat until shimmering.
- Place one or two flatbread rounds into pan, depending on size. Cook until golden brown and slightly charred around the edges, about 2 minutes. Using tongs, flip bread. Cook two minutes more or until second side is golden brown and slightly charred. Remove flatbread from oil and place on a plate covered with a kitchen towel to keep warm. Repeat with remaining rounds of dough.
- Serve warm or at room temperature, or tightly wrap and refrigerate up to 7 days. Freeze up to 1 month.
gluten-free, nut-free, soy-free
Keywords: gluten-free, nut-free, grain-free, flatbread, bread