Vickys Flatbread, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with Flour, onion, water, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat your grill to high and oil a baking tray with the olive oil
2
Add the warm water to the flour & garlic powder until you have a batter the consistency of creamed sugar & butter, you may need a little more
3
Spoon the mixture onto the greased tray and smooth down with greased hands to form a thin rectangle
4
Sprinkle the top with salt and put under the grill.
5
When it starts to bubble and char carefully turn it over
6
At this point before putting back under the grill you can sprinkle with black onion seeds, fennel, cumin seeds or whatever you prefer
7
Grill until lightly charred then cut into 4 pieces or smaller
8
Serve immediately.
9
Great for soups and dips
10
You can add any other herbs or spices to the batter and this makes a fast thin pizza base too
358
kcal
Calories
25
g
Fat
29
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 150 grams Vickys GF Flour Mix 3 for bread, 1/2 tsp onion or garlic powder, 120 ml warm water, 1 olive oil, and more.
Yes, Vickys Flatbread, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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