Gluten-free flatbread for doner kebabs

Ingredients for 1 servings:

• 300 g flour, gluten-free, e.g. Lidl house brand
• 90 g Greek yogurt
• 180 ml water, lukewarm
• 4 g dry yeast
• 2 g baking powder
• 12 g olive oil
• 1 tbsp sugar
• ½ tsp xanthan gum
• some salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

First of all: All ingredients must be measured precisely. Very important: Xanthan gum is an important aid in gluten-free baking – it binds the dough and gives it stability. Mix all ingredients thoroughly for about 6-7 minutes. Place two equal portions on a baking sheet lined with baking paper and cover with a damp cloth. Let rise in a warm place for about 1-2 hours. Keep an eye on the temperature, but the dough will rise. When it’s the right size, dust with gluten-free flour. Bake in a preheated oven at 200°C (top/bottom heat) for about 10-15 minutes on the middle rack. Tip: It turns out even better if you place an ovenproof dish filled with water in the oven. Gluten-free baking takes a lot of practice and trial and error, but eventually you’ll get it.