Made quickly in a hot skillet, these flavorful flatbreads are an easy way to enjoy bread without waiting for it to rise. Although they may resemble "wraps," they're best eaten out of hand.
Lacking a gluten structure, this dough is a little delicate to work with. To prevent it from sticking, generously flour your countertop and don't press down too hard on the dough with the rolling pin. A gentle touch is all it takes to roll out the dough.
Note: Any gluten-free whole grain flour can be used in this recipe. Sorghum flour, teff, quinoa, or millet all work well and bring different flavors to the bread. Experiment and find the flour you enjoy most.
2 1/4 cups (9 1/4 ounces) sorghum flour (see ingredient note above)
3/4 cup (3 ounces) tapioca starch
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon xanthan gum
3/4 cup water, plus additional as needed
1 large egg
3 tablespoons olive oil, plus additional for frying