Gluten-free rosemary flatbreads
Prep:
15 mins
Cook:
20 mins
Flatbreads are incredibly versatile and delicious, this one is budget friendly and packs a flavourful punch.
500g gluten free flour
7g dried yeast
1tsp salt
2 tbsp vegetable oil
250ml warm water
2 garlic cloves
2 tbsp fresh rosemary, finely chopped (dried is fine also)
1 red onion, thinly sliced.
Preheat the oven to 220°C / 425°F / Gas mark 7.
Prepare a bread tin lined with greaseproof paper.
In a large bowl, mix together the flour, salt and the yeast.
Stir in the oil, half the garlic and half the rosemary and gradually add the water to form a soft non-sticky dough.
Knead on a lightly dusted with more flour until smooth.
Place the mixture into the bread tin.
Smooth the surface then coat lightly and evenly with half of the olive oil and top with red onion and the remaining garlic and rosemary.
Cover loosely with cling film and put in a warm place until the batter has doubled in size (around 20 minutes).
Bake in the oven for 15-20 minutes until golden brown.
Allow to cool slightly before sprinkling over the remaining olive oil.
Serves
Makes 8
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Vegetables, Oil, Spice
Recipe Type
Bread
Special Info
Gluten free
Level of Difficulty
Easy
