Gluten-Free Coconut Milk Flatbread

These flatbreads are SO good with a curry, a dip, as the base for a pizza, with scrambled eggs, or wrapped around some falafel or shawarma.  Life is easy because they utilize a readily available flour mix - and it really shines in this recipe. Gild the lily by brushing on some garlic oil and sprinkling with parsley or chives.  In fact just go ahead and make a giant pile and tear into chunks to swoop through hummus. You’re welcome!

Coconut Milk Flatbread

2 cups (480g) coconut milk
3 ¾ cups(450g) Bob’s Red Mill 1 to 1 Gluten-free flour
1 ½ Tb (18g) baking powder
2 tsp (10g) salt
2 Tb (28g) coconut oil or butter

Pour the coconut milk into a bowl and add the flour, salt and baking powder to create a soft dough. Let rest 10 minutes. On a clean gluten free flour-dusted surface, divide into 8 balls, then flatten each into an oval with your fingers.

Working in batches, drizzle a little oil into a large heavy pan, cast iron, seasoned steel or nonstick is ideal over medium heat with some of the coconut oil or butter. Once melted, cook a few d for 2 to 3 minutes on each side, or until golden and puffed up, then repeat adding more oil or butter as needed.

Happy Baking!