We decided to have bread and Greek dippy things for supper and make our own flatbread. The breads started from the same idea:

• 6 cups of flour
• 1 3/4 cup of water
• 1/2 cup of milk
• 1 tbs of olive oil
• 2 tsp of salt
• 2 tsp of yeast
• 1 tsp of sugar.

The regular flour one got thrown into thrown into the stand mixer for five minutes. While it was kneading, mix up the gluten-free flour mix (we use the stuff from cost-co). Laugh at the idea that all that flour will only need 2 1/4 cup of liquid total. Add another cup of water and then add enough to bring all the flour together. It should be a thick texture but with no dry flour on the back.

Both rose for an hour. The gluten one got punched down and divided in half, half and half again to make eight balls. They rested for another hour rose for an hour, divided into eight, then let rest for another hour).

Shaping the gluten ones is pretty simple. Flatten them by hand or with a rolling pin. The gluten-free ones need to be rolled out between two greased parchment papers. It flattens nicely. Leave the bottom  paper on to manoeuvre into the hot frying pan, then peel sheet off. You can use and reuse the sheets, just spray with oil if it starts to stick.

With two frying pans going at the same time, cook the flatbread. The gluten ones took about half the time as the gluten-free ones. On Medium-medium low heat (as the crow flies) they took two minutes a side. If the pan was too hot, I turned down to a four. If it didn’t brown, I upped it to five. I also swapped the pans around if one was too hot and the other was too cold. Our burners have very different heat settings.

The gluten-free ones turned out really well. They’d make perfect flatbread, sandwich bread or pizza crust. I kept them in a 250 degree oven while I cooked up the whole batch. The Cloud-9 flour mix works really well for bread.