gluten free Potato ‘Flat Bread’

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October 9, 2012 by Tamika

Flat Bread. Naan. I particularly love Indian bread, all the fillings and chutnies. Been a long time since I’ve eaten either. I used to make Middle Eastern flat bread, griddle them, and fill with grilled veggies and meats, or I’d make Kefte to go along. I really miss that. My bread attempts have ranged from door-stop to magnificent, the most delicious being pizza dough baked in a wood burning oven ( the 800* temp really helps!) Pizza dough isn’t quite like flat bread though. Great for toppings, but not malleable enough to wrap around food, soak up juices and be all that I imagine.

I discovered Meg over at Gluten Free Boulangerie, she has some solid, delicious bread and pizza dough recipes, she has the science behind gf bread making down that is very impressive. Meg created this version of Norwegian Potato Lefse, something she points out that many people outside the Midwest states have never heard of, me included. This is a cross between a tortilla and flat bread. It’s unleavened, simple and quick to make, griddled, a surprising and very good substitute. Definitely wraps around food.

I made Meg’s recipe, omitting the buckwheat flour, and using a bit more rice flour, I also use powdered apple pectin instead of Pomona’s. I divided the dough into eighths, it was tricky keeping the dough from tearing (as she points out), I ended up making 6 instead of 8, making the last few thicker, like flat bread. Even though it has no leavening, it puffs up while cooking, it’s light. It has a potato flavour that easily lends itself to being spiced up (curry perhaps?)

 

 

 

Potato ‘flat bread’ Lefse

(Adapted from Potato Lefse by Gluten Free Boulangerie )

70 g Potato flour (not starch)

80 g White rice flour

55 g Potato starch, plus more for rolling dough

2 tsp Psyllium husk powder

1/4 tsp Powdered Apple pectin

1/2 tsp salt

1 tsp sugar

2 Tbsp melted butter

35 g cream

190 g water

Whisk dry ingredients together in a bowl, blend wet ingredients and add to dry. Mix and then knead dough until a nice soft ball forms. Meg recommends letting it rest in the fridge for a half hour, I left mine on the counter (I got distracted), in general I think gluten free breads need a rest time, to allow the dry flours to soak up moisture.

Heat a griddle or cast iron skillet over medium heat.

Divide dough into 6 (or 8 ) even pieces. Using potato starch, flour a work surface, and your rolling pin, as Meg explains “gently roll as thin as you can without tearing. Picture yourself using the rolling pin to stretch the dough outwards, rather than pressing downwards on it. (If it does tear, use damp fingers to repair it – just make sure to dust extra starch on that spot so it doesn’t stick to the rolling pin. Also, don’t worry if they’re not perfect – it takes practice, and they’ll still taste just as good!)” Use the rolling pin to transfer the rolled dough to the hot griddle, cooking a few minutes each side. Remove to a plate and cover with a dishtowel while you work on the rest. Monitor the flame under your griddle, to avoid smoke and burning the flat bread.

Meg says these are best kept frozen rather than in the refrigerator. I wouldn’t know, they’re all gone. Eaten hot off the griddle with butter.

I’m going to try these with spice added to the dry ingredients next. I think this will be a staple around here. Quesadillas.. hummus, a real sandwich.. endless possibilities.

Thank you Meg at Gluten Free Boulangerie!

 

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