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Cynthia's Favorite Flatbread




Source of Recipe


Cynthia Santoro


Recipe Introduction


Origins Unknown


List of Ingredients




2 Tbsp olive oil
1 cup all purpose gluten free flour
1/2 cup cornmeal
1/2 tsp xanthan gum
1/2 tsp salt
1 14 oz can light coconut milk


Recipe



Heat oven to 400 degrees.

Pour olive oil in an approximately 10"; ovenproof skillet or pan (I use a medium sized Le Creuset cast iron pan, with the top off).

Place skillet/pan in hot oven for 3 minutes, until oil is hot.

In medium bowl, whisk together all ingredients except the coconut milk.

Make a well in dry ingredients and pour in the coconut milk.

Whisk to combine. (The mixture should be the consistency of pancake batter.)

Remove the skillet/pan from the oven, pour the mixture into the bottom of the hot skillet/pan & return it to the oven.

Bake at 400 degrees for 45 minutes to 1 hour, until the flatbread is browned and firm to the touch.

Remove from oven & allow the flatbread to chill out in the pan for a few.

Then slide it on out, cut it into wedges & serve.

Cynthia's Notes: I served it up alongside a crustless broccoli quiche (recipe to follow one of these days). It was simply lovely. I will be playing with this recipe quite a lot. It's in the "Ratio" tradition, since you just need a flour of some sort and just a bit more water than you have flour (about a 1:1.25 ratio of flour:liquid), and then you can add whatever you like, really. I bet it would be wonderful and lightly sweet if the liquid was apple juice. I would use a lighter oil, like canola, instead of olive oil in that case.