Super easy and quick recipe for gluten free yeast free flatbread! Crunchy and tasty, it's perfect as a snack and with sauces, hummus and soups!
Pre-heat the oven 200° F / 390 C
In a bowl mix well the rice flour, the starch and the salt then add the hot water and quickly start mixing everything with a spoon until big crumbs form
Now start squeezing the dough with your hand, to incorporate all the ingredients, then move the dough to a flat, floured surface and knead with your hands until you get a firm, uniform dough
Shape it into a ball, cover it with a towel and let it rest for 10 minutes
Cut the dough into 4 parts, flatten them with your hands and dust them with rice flour
Roll the dough out with a rolling pin until it's a couple millimeter thick (keep dusting with the rice flour, to prevent the dough from sticking to the surface)
Grease a baking sheet with olive oil and lay the rolled out dough on it
Just before putting the flatbread into the oven, season the dough pieces as you like: brush with olive oil and sprinkle ground rosemary and salt on top.
Or brush with tomato sauce and sprinkle oregano and salt on top.
Or add seeds on top (that you will have to roll on the dough with the rolling pin, so that they stick to the dough) and brush with olive oil + sprinkle of salt.
Switch the oven to grilling mode and put the baking sheet in the upper part of the oven (but not too close to the oven grill)
This gluten free flatbread bakes VERY QUICKLY, like 8-10 minutes, so KEEP CHECKING IT, because it can burn easily (sorry for the capital letters, but it really is important, or you will quickly go from "Oh, it's baking nicely" to "Ok. It's carbonized" )