Best Ever Gluten-free Flatbreads

Measure out 250ml warm water in a jug then add the yeast and sugar. Stir, then cover with clingfilm – don’t worry if the water mixture is a little lumpy after stirring, it doesn’t matter. Leave for 15 minutes until the yeast forms a foamy head on top of the water.

In a clean bowl, measure out approximately 200g of your gluten-free plain flour and add the tapioca starch, xanthan gum and salt.

Mix well then pour over the yeast water. Stir roughly with a spoon until the water has covered all of the flour. Cover with oiled clingfilm and set aside for 1–2 hours until the mix has doubled in size – mine took 1 hour.

Add remaining flour (approximately 80g) and mix in with your hand. Bring together to form a dough—it will be quite sticky. Tip out on to a floured surface and continue to bring the dough together until you have a soft, manageable dough, but be careful not to overwork it as it can become quite tough and dense.

Now you’re ready to make your flatbreads. Divide your dough into six equal pieces. One at a time, roll them out to around 7 inches in diameter.

Preheat a dry pan and brush the top of your flatbread with a little olive oil. Put the flatbread into the pan, oil-side-down, and cook for 3–4 minutes until starting to puff up. Brush with olive oil then flip and cook for another 3 minutes. Repeat until all the flatbreads are cooked. You can keep them warm under some foil or a tea towel or reheat in the oven later on.