Gluten-Free Flatbreads Made in a Frying Pan
Marie Skogström- 20
- 45 min
- 2 hours
Bake this thin, delicious, gluten-free bread right in the skillet. If you have any leftovers, you can freeze them and use them as pizza crusts.
3.53/5
394 VotesHere's how:
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1
Melt the butter and stir in the milk; the liquid should be about 25 °C. Crumble the yeast and mix it with some of the dough liquid.
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2
Add the rest of the dough liquid, sugar, salt, baking powder, and Laila's whole-grain flour mix. Knead the dough thoroughly and let it rise, covered, for 30 minutes.
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3
Place the dough on a floured work surface and knead until smooth. Divide it into 2 portions and shape them into logs; then cut each log into 10 pieces.
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4
Roll out each piece into a round patty; the size of the patty depends on the size of your skillet. Prick the patties with a fork and cook them directly in a hot, dry skillet for about 2 minutes on each side.
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5
Let the bread cool on a wire rack under a kitchen towel; stack them on top of each other so they stay soft.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 350 g (3.5 dl) milk
- 440 g (8 dl) Laila's coarse flour mix + extra for rolling out the dough
- 50 g butter
- 6.5 g (0.5 tbsp) granulated sugar
- 3 g (0.5 tsp) salt
- 5 g (1 tsp) baking powder
The recipe comes from
kronjast.se
