You may be wondering why I would choose to make a flatbread on the stove top. The most frustrating thing I found when I first moved in to my current place, back in May, is that the oven is so small that none of my nice stoneware pans fit in there. The only thing that seems to fit is those disposable grocery store aluminum pans, but in nutrition school, we’ve been taught that it’s unhealthy to cook on aluminum.
I love to eat bread. I get tons of bread cravings, but when that happens, I try to make my own bread as much as possible. However, when I don’t want to take the time to let a loaf of yeast bread rise, I usually opt for flatbread. Thanks to my tiny oven, this has been a bit more difficult to manage.
On Monday, I decided I’d had enough of letting this tiny oven run my life (well, so to speak). I decided I was going to make bread on my stove top, but I couldn’t really find a recipe I liked. I’ve recently noticed that I’ve become so familiar with the vegan/gluten free chemistry that I can invent recipes and get them right on the first try. My only complaint the first time I made this flatbread is that it didn’t look pretty enough to photograph, so I made it again on Wednesday and made sure to “roll” it out in a slightly more attractive manner.
Stove Top Flatbread (vegan, refined sugar free)
1/2 cup brown rice flour
2 tbsp tapioca starch
1 tbsp potato starch
3/4 tsp xanthan gum
1/2 tsp baking soda
sprinkle of salt
3-5 tbsp water (start with 3 and add more, 1 tbsp at a time until everything sticks together)
1/2 tsp apple cider vinegar or lemon juice
1 tbsp maple syrup, honey, or agave (optional)
Oil for cooking
Mix the dry ingredients together. Add in the wet ingredients and mix well. You may need to go in with your hands.
Spread a bit of oil in a frying pan. Spread the dough in the pan until it’s about 1/4 inch thick, or just over 1/2 cm.
Once the dough is shaped how you like it, turn on the heat to medium low. Check the bottom every few minutes. When it looks nice and golden brown, flip the bread and continue cooking until the other side is also nicely coloured.
This recipe makes one medium flatbread so multiply as needed, or split the dough into two smaller breads.