Harissa Flatbreads

Now when it comes to gluten free breads it’s very hard to get the texture the same as a normal bread. There’s been many a time that I have made a gluten free recipe and it’s come out harder than a boot! We’ve all been there ... we aren’t miracle workers,

However I think I may have cracked it in the flatbread department. The main objective for me was packing a lot of flavour into the bread and creating a texture that rivals normal flatbreads. It was so good that even my partner ate them too and believe me thats a great sign :)

Makes 5 gorgeous flatbread

Ingredients

245g gluten free strong bread flour ( I used doves)

285g greek yoghurt ( I used 0% fage greek yoghurt)

2 tsps Baking Powder

Big pinch of sea salt flakes and a good grind of Black Pepper

Heaped tsp harissa paste

Method

In a large bowl combine the flour, baking powder, salt and pepper and yoghurt and mix altogether until a dough forms. Add the harissa and lightly push the paste into the dough. Don’t worry if it’s not mixed altogether it looks nice when it’s marbled and gives you a nice kick when your eating it.

Chill for half an hour until it’s a little firm.

Roll the dough out into 5 balls and roll each ball out in between two bits of parchment paper to stop it sticking. Roll it out into a round flatbread shape.

Heat a non stick pan and carefully take the bread off the parchment paper and cook the flatbread on one side until it lifts off the bottom (when you shake the pan it will be loose) and then turn over. Be careful not to turn it over too quickly as it will stick. Cook for a couple of minutes on each side and then transfer to a warm oven if eating straight away or reheat if needed later.

Perfect to dunk in a Moroccan lamb tagine which I made at the weekend and you guessed it recipe will be coming soon for that :)