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Bendy Tasty Flatbread

Source of Recipe

Meredith Nunn


List of Ingredients

1/4 c garfava flour
1/4 c ground flax seed
1 cup rice flour
1/3 c corn starch
1/3 c sorghum flour
2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1 tsp sugar (optional)
1 package flavourless gelatin
3 TB oil
1 cup water (I added a couple of tsp's extra)

Oil
marinade brush
rolling pin
non-stick pan (I use cast iron)



Recipe

Mix all dry ingredients together well with a wisk, then start stirring in the water.

After a while you will need to mix this by hand.

Folding and squishing the dough over itself.

Add more water a tsp at a time, if you need some more elasticity. (If you add a bit too much water, add in some cornstarch and that will work well)

When the dough is to a good elastic consistency.

Preheat your pan, on medium.

Now take your marinade brush and dip it in some oil.

Brush it lightly over your surface to be used in rolling out the dough.

Then brush it over the rolling pin.

Now break off a 2-3 inch piece, smash it rather flat between your hands.

Put it on your surface and get to rolling.

You want it about 1/8th to 1/4 of an in thick.

If your surface is oiled well enough, it should just
peel right up and you can transfer it to the preheated pan.

(You can cut the odd edges off of it that you will get if you aren't using a tortilla press and make them rectangular)

Cook on both sides for about a minute.
Remove from pan.

No need to dust them with cornstarch or place parchment
paper between them.

Meredith's Note:We ate all of ours and never GOT to storing them, so watch them and let me know?)