Thursday, May 12, 2011

Teff Stovetop Flatbread

Several weeks ago, I came across a recipe for 30-minute flatbread on the Gluten-free Cooking School's website, and I've been meaning to share my modification of it with you ever since.  I decided to experiment with making it more whole-grain with teff and sorghum flour, and because I had also been talking with a friend about her recent experiments with stovetop flatbread pizzas, opted to cook it in a skillet instead of in the oven.

It was so. good.  This had one of the best tastes I've ever had in a gluten-free bread, and the texture is amazing, with a perfect balance between the dense whole grains and the fluffy starch.  And it bends.  You know, without crumbling to pieces.  It is a very quick and easy way to put bread on the table that, well, tastes like real bread (as if that is too much to ask).  I have used this to make stovetop pizzas, as a bread to scoop up stew, and wrapped around a hot dog as a sort of bun.  You can definitely make this in the oven instead of on the stove if you want.  It's fantastic either way!

Teff Stovetop Flatbread (Adapted from this recipe from the Gluten-free Cooking School)

1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup cornstarch
2 tbsp. brown sugar
2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. salt
3/4 cup water
1 tsp. apple cider vinegar
2 tbsp. olive oil
2 eggs

Combine the dry ingredients in a small bowl and mix well.  In a separate bowl, combine the wet ingredients and mix.  Add the wet ingredients to the dry ones and mix to combine.

Spray a nonstick cooking skillet with cooking spray and put over medium heat.  To make each flatbread:  scoop out about 1/3 - 1/2 cup of dough and spread it evenly around the pan to make a flatbread.  Cover the skillet with a lid to make a sort of makeshift stovetop oven and cook for 4 - 5 minutes (until browned).  Flip, then cook for another 4 - 5 minutes or until cooked completely through.  Remove from pan.  Serve immediately if desired.

To bake in oven:  Preheat oven to 350 F.  Spray two 8x8 pans with cooking spray and divide the dough into two halves.  Spread each half of the dough evenly across the bottom of the pans.  Bake at 350 F for 15 minutes or until the edges start to pull away from the sides of the pan.  Remove from the oven and slice to serve immediately.

Store in an airtight container in the fridge for up to 4 days or in the freezer for several months.

Serving suggestions:
-Eat plain!  It's delicious.
-Top with your favorite pizza toppings and melt some Daiya cheese on top for a stovetop pizza.
-Fold in half to make a hot dog or hamburger bun.
-Fold in half to make a lavash-style wrap.
-Top with peanut butter and jelly.

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