Also known as Flatbread
3 cups gluten free flour
1 tsp sugar
2 1/2 tsp yeast
1 1/2 warm water
Combine yeast with warm water (not over 120 degrees) and sugar (feeds the yeast). Set aside until it becomes frothy. Usually 10-15 minutes.
Mix flour with yeast mixture and stir until well mixed. Cover and set aside in a warm place until dough rises.
Allow to rise 10-15 minutes, grease hands well and grease a griddle or flat pan. Heat pan to temperature where it will cook bread quickly.
Pinch off small rounds of dough and roll in greased hands. Flatten dough in hands and add to pan pressing down flat in the pan.
Flatbread will begin to cook quickly and start to grow air pockets and bubbles.
I cook mine until it had seared markings.
Once it begins to turn more tan or light brown the flatbread will be ready to use.
This dough can be refrigerated and used for several days. This bread is always best freshly cooked and if the dough is ready it only takes a few minutes.
Check my blog for my own mix of Gluten free flour blend for bread.