Gluten-free flatbread

Ingredients for 1 servings:

• 500 g flour mix, gluten-free (Schär, Mix it)
• 1 tsp, levelled sugar
• ¼ tsp salt
• 2 tbsp olive oil
• 150 g Greek yogurt
• 300 ml water
• 7 g dry yeast
• 20 g flour mix, gluten-free (Schär, Mix it)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

4 – 6 flatbreads for filling CAUTION: Gluten-free baking takes some practice. Gluten-free flour behaves differently than wheat flour. I recommend Schär Mix It flour (NOT the Bread Mix It!!!). Alternatively, Lidl’s own brand is also suitable for this recipe. Put all the ingredients in a mixing bowl and mix thoroughly. The result should be a creamy dough (similar to that of a sponge cake). Gluten-free flour needs a little longer to bind all the ingredients into a dough. Therefore, mix on a low speed for 5 – 10 minutes. Let the dough rise for at least an hour at room temperature. Now cover the bowl with a damp cloth. A tall bowl is advantageous so that the dough does not stick to the cloth. Prepare a baking tray lined with baking paper. Avoid shaking the bowl with the yeast dough. The dough may collapse. After the dough has risen, take a ladle/soup ladle, flour/dust it and also the surface of the dough. Now carefully and generously scoop out the dough. Carefully place the ball of dough on the baking tray lined with baking paper, dust with light flour and carefully shape the dough into a flatbread. Depending on the size of the flatbreads, the dough will make 4-6 loaves. Brush with a little olive oil if desired (focaccia). Let it rise for about 30 minutes. Preheat the oven to 200°C top/bottom heat. If the oven has steam injection, set it to a low heat. Alternatively, place a heatproof bowl of water on the bottom. The bread is baked after 10 minutes; bake for a maximum of 15-20 minutes depending on the desired browning. Ovens can heat/bake at different times. In my oven, the flatbreads are perfect after 15 minutes. Cut them open to form a pocket and top them as you like: as a doner kebab, Italian style with arugula and ham or gyro, or as a vegetarian version with feta and salad.