Gluten-free flatbread – Pide

Ingredients for 1 servings:

• 900 g flour mix, gluten-free, e.g. flour mix B from Schär
• 1 tsp salt
• 1 cube of yeast, 42 g each
• 800 ml water, lukewarm
• 1 egg(s)
• 1 tsp sugar
• some olive oil
• sesame
• Black cumin
• Salt, coarse
• some flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

lactose-free

Sift the flour into a mixing bowl. Add the salt and the yeast dissolved in the lukewarm water and mix thoroughly with a dough hook until a smooth dough forms. Cover the dough and let it rise in a warm place for 30 minutes. After it has risen, knead the dough again vigorously on a floured work surface, divide it into 2 equal pieces, and form them into 2 balls. Line a baking tray with baking paper and flatten each ball to form flatbreads with a diameter of approximately 25 cm. Let the flatbreads rise for another 10 minutes in a warm place. This rising time is very important for the breads to be nice and fluffy. Preheat the oven to 250°C (gas mark 5). After it has risen, press a diamond pattern into the dough with your fingers or a ruler. Mix the egg with the sugar and a little olive oil and brush the flatbreads with it, including the edges. Sprinkle the bread with sesame and black cumin seeds and add a few coarse grains of salt to each loaf for seasoning. Bake the flatbreads in the hot oven for about 15-20 minutes until golden brown. After about 7 minutes, pour a small cup of cold water onto the hot oven floor and immediately close the door to keep the steam in the oven. This creates a nice crust. For my son, the worst thing was going without his beloved kebab after being diagnosed with celiac disease. He doesn’t have to do that anymore: I freeze the bread in quarters, wrapped in aluminum foil and a freezer bag, and when needed, he can thaw the bread and have it filled at his favorite kebab shop. The flatbreads also taste delicious with grilled food.