Cooking Instructions
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Step 1
Set oven to 475 degrees F (250 degrees C).
Step 2
Place
Gluten-Free All-Purpose Flour (470 g)
,
Baking Powder (4 g)
,
Salt (3 g)
,
Whole Grain Mustard (15 g)
,
Hot English Mustard (4 g)
and
Coconut Milk (360 mL)
in a large mixing bowl and stir together with a wooden spoon, eventually using your hands to bring the dough together into a ball.
Step 3
On a clean, floured surface, knead the dough for about a minute.
Step 4
Now divide the dough in half, then each half into 5 equal pieces and roll them into balls. On the floured surface, roll the dough balls out with a floured rolling pin until they are about 3-mm thick and 10-cm round.
Step 5
Using a sharp knife, cut 5 lines into each flatbread, leaving about 3 centimeters on the edges.
Step 6
Bake the flatbreads on a baking tray for about 6 minutes on each side, they should be going golden and puffing up. Don’t bake them for too long or they will become very crunchy.
Step 7
Mix the
Olive Oil (30 mL)
and
Dried Mixed Herbs (1 g)
together in a small bowl, and brush over the flatbreads when they come out the oven.
