Sunday, February 6, 2011

GF Flat Bread (cooked stovetop)

     This flat bread dough is made in the bread machine and then rolled flat and cooked stove top.  It's perfect for dipping into hummus or making pinwheel sandwiches.  I gotta admit I like this recipe better than my oven recipe.  The dough is easier to work with and less messy.  It is a bit sweeter than the oven version but it is Super Yummy!!

Wet Ingredients:

  • 1 cup rice milk (warm)
  • 1/4 cup water (warm)
  • 1/4 cup honey
  • 1/4 cup oil ( use your favorite)
  • Ener-G Egg Replacer  egg made (1-1/2 tsp egg replacer +2 Tbsp warm water)
Dry Ingredients:
  1. Place the wet ingredients in the pan first.
  2. Mix together all the dry ingredients.  Pour a top wet ingredients.
  3. Set to the dough cycle.
  4. Roll the dough into 12-15 equal pieces.
  5. Roll each piece into about a 10 inch circle and about 1/8 inch thick.  (Use your best judgement.)
  6. Note here:  I rolled out my dough on a flexible plastic cutting sheet.  When I was ready to transfer the circle to the pan, I turned it upside down and peeled it off into the pan.  If you don't have a flexible surface, try wax paper and flipping it directly into the pan and peel away the wax paper.  Be sure not to let the wax paper touch the pan.  A Silpat Nonstick Silicone Baking Mat might work here too.
  7. Preheat a skillet over medium heat.  Do not grease skillet.  Cook one circle of bread over medium heat, until nicely toasted.  About 30-45 seconds per side.  (My first ones took longer to brown, about 1 minute per side, but after that they browned more quickly.
Cook's Notes:
  • I made all my dough balls and they would dry out a little while I was cooking.  By the time I got to my last dough balls, though dry, they still cooked up well.
  • If you make them thinner, they remind me of flour tortillas.  I am thinking about trying out as such. 

No comments:

Post a Comment