Cooking Instructor and Chef Sophia Worgan showed Tra'Renee how to make gluten free flat breads and seasonal toppings. Click here for more information about Sophia.
Gluten-free yogurt flatbread
By Sophia Worgan
I love these simple and easy flatbreads- they can be whipped up in minutes and are great as an appetizer or main course!
• 1.5 cups 1:1 Bob’s Red Mill gluten free baking flour (plus extra for dusting)
• 1.5 tsp. baking powder
• 1 tsp. salt
• ½ tsp. baking soda
• 1 tsp. garlic powder
• ¾ cup Greek yogurt
• Olive oil
1. In a bowl, combine all your dry ingredients and sift to ensure they’re well mixed then add in the Greek yogurt and begin mixing together. The dough will be really shaggy, continue bringing the dough together- it will be slightly wet (like dry clay). Separate the dough into 8 portions.
2. Take one portion of the dough and roll it into a ball. Smash the ball in your palms, then dip in extra flour. Roll the dough out to about 1/8 inch thick.
3. Heat a pan to medium high heat, once the pan has reached the desired heat, drizzle about a teaspoon of olive oil on the pan and add the rolled out flatbread. Let the flatbread cook for 3 minutes or so and flip. Once you’ve flipped the dough, add your cheese and toppings. Let the dough continue to cook for another 3 minutes then remove from heat and enjoy!