Gluten Free Flatbread

1. 1

   Combine flours very well in med. size bowl. Make a well in the centre.

2. 2

   Drop egg into well.

3. 3

   Add milk to well. Use less than full amount until you are sure how much you need.

4. 4

   Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.

5. 5

   Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.

6. 6

   Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).

7. 7

   Flip and cook on second side about 30 seconds to one minute.

8. 8

   Remove and repeat. Makes about 3-4 flatbreads.

9. 9

   (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).

10. 10

    (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).

* Per serving · 4 servings · Values may vary.

No additional tips available.