Gluten-free "Popcorn" Flatbread

Gluten-free | Corn-free | Dairy-free | Sugar-free

No corn was harmed in the making of these flatbreads! I have nicknamed them popcorn flatbread because of their delicious popcorn flavour. 

This recipe makes eight small flatbreads perfect for curries, pulled pork, and slow-cooked stews. Alternatively, you can make four larger ones that are great for portable wraps and rolls. You will love the versatility of this flatbread, along with the delicious popcorn taste.

These corn-free flatbreads are naturally free from gluten, sugar, and dairy. They're simple to throw together and turn any meal into a feast. 

This recipe is best served hot from the pan or grill plate. 

You can find more gluten-free bread recipes in my eBook, Bridget's Healthy Bread and Pastries. 

Hints, Tips & Tricks

I use psyllium husk as a binding agent to ensure the ingredients hold together nicely. As psyllium husk is a soluble fibre and prebiotic, it also helps add more fibre to our diets. The recommended daily fibre intake is between 25 grams to 30 grams[1], and just one tablespoon of psyllium husk contains around 5 grams of fibre.

RECIPE

Ingredients

• 150 g (5.2 oz) all-purpose gluten-free flour + extra for dusting
• 2 tsp baking powder
• ½ tsp Himalayan or mineral salt 
• 1 tsp psyllium husks
• 250 g (8.8 oz) unsweetened coconut yoghurt
• 1-2 tsp coconut oil, melted for brushing

Method

1. Place the flour, baking powder, salt, psyllium husks and coconut yoghurt into a small food processor and blend for a few seconds until a dough begins to form. 
2. Lightly dust a clean bench with flour, turn the dough onto the bench, and knead gently until a smooth dough forms. If the dough is crumbly, add a tablespoon of warm water at a time until it becomes smooth. If the dough is wet and sticks to your hands or the bench, add a small amount of flour until the dough becomes smooth and does not stick. 
3. Roll the dough into a thick sausage shape and divide it into eight even pieces. Roll each piece into a round ball with your hands, and then using a rolling pin, flatten the ball into a small oblong or round flatbread about 2 mm thick. 
4. Heat a heavy frying pan or flat grill pan on medium to high heat and brush with a small amount of coconut oil. Lay a flatbread into the pan and brush the top side with a little more coconut oil. 
5. Cook the flatbread on one side for 1-2 minutes and then flip and cook on the opposite side for a further minute. 
6. Remove from the pan and wrap in a clean tea towel and repeat the process until all the bread is cooked, stacking in the tea towel as you go. 
7. Eat hot or cooled, and store in the tea towel in the fridge for up to 3 days or freeze the bread well wrapped in cling film for up to 1 month.