Ingredients
Scale
- 2 cups (260 g) gluten-free all-purpose flour
- 1 tsp xanthan gum (omit if your blend contains it)
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 tsp fine salt
- 1 cup (240 ml) warm water (105–110°F / 40–43°C)
- 2 tbsp olive oil
Instructions
- Mix gluten-free flour, xanthan gum, sugar, yeast, and salt in a bowl.
- Stir in warm water and olive oil until a soft, slightly tacky dough forms.
- Cover the dough and let it rest for 45–60 minutes for hydration and light rise.
- Divide the dough into 8 pieces and shape them into balls; let rest for 10–15 minutes.
- Flatten each ball into a 6–7 inch circle (about 1/8–1/4 inch thick).
- Preheat a baking stone or skillet to 500°F (260°C).
- Bake for 3–4 minutes on the stone or cook in the skillet for 1–2 minutes per side until puffed.
- Cool briefly under a cloth to keep them soft.
Notes
Use a very hot surface for best puffing, and ensure the dough is slightly tacky. For storage, keep in an airtight container or freeze for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free