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Flat Bread (Gluten-Free)
This recipe comes to us from Ayesha Iqbal.
Use in equal measures:
-Chick pea flour (also known as gram flour and basin in Indian shops)
-Pounded yam flour
Mix the two flours together (50:50) with some water and a little oil to produce dough. Leave the dough in the refrigerator to rest (1 hour).
Make small balls and shape into flat bread and cook in a flat pan / griddle/ frying pan. It can be cooked with or without oil. The dough can stay in the fridge for a few days. The flat bread can be frozen and reheated in the toaster.
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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