Super Soft Gluten-Free Sourdough Flatbread | Use Your Discard For This!

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: yeast

Whole wheat starter adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Combine water and psilium husk powder to make psilium gel, sifting the powder to avoid clumping.

Allow the psilium gel to thicken considerably for stretchiness and elasticity.

Add olive oil to the thickened psilium gel.

Add gluten-free sourdough starter when it's at its most active point or use fresh sourdough discard.

Mix together tapioca starch, potato starch, millet flour, and brown rice flour in a bowl.

Add the liquid ingredients (psilium gel and olive oil mixture) to the flour mixture and mix until a smooth dough forms, either by hand or using a stand mixer with a dough hook.

Transfer the dough to a greased bowl, cover, and let rise for 2 hours at room temperature or do an overnight fridge proof for additional fermentation.

After rising, divide the dough into four equal pieces and form each into a ball.

Roll each ball out to about half an inch of thickness and dimple with your fingers.

Cook each flatbread in a hot pan for a few minutes on each side until puffed and browned.

Repeat cooking for all flatbreads, letting them cool on a paper towel to absorb extra oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens