These flatbreads can go from pita to naan in 1.5 seconds flat.
That doesn’t mean they aren’t still well worth a try, especially given their versatility. There’s a huge upside to skipping the yeast (including: tons of time and energy saved, no finicky yeast to mess with, and I know some of you are sensitive), but the downside is that the flatbreads will be a touch more dense and less airy than a yeasted bread. The major difference between this and the original wheat-y version that inspired it is that this version is also yeast free. So I decided to make it up to you by figuring out how to make equally thick, equally pliable, equally satisfying-to-sink-your-teeth-into grain free flatbread. Several weeks back, I posted a picture of my husband’s dinner on Instagram (we’re trying to meal plan more and eat out less, so I am posting pictures to keep myself accountable!) that included a piece of flatbread that, unfortunately, wasn’t gluten or grain free. It’s clear that we’ve all needed this recipe for a lot longer than I realized. I wouldn’t use these flatbreads for a taco and a gyro sandwich – or whatever you put in your flatbreads – would be way too much for a tortilla to handle. It’s true these flatbreads do look like the grain free tortillas I posted here a while back, and they should, because that’s where I adapted the recipe from.
I know what you’re thinking: “haven’t I seen these before?” Well, yes and no.
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