This recipe has been in the making for quite a while, with many disastrous attempts to get it right. The natural stretch in bread dough comes from the gluten, so simply substituting a gluten free flour isn’t going to work. Trust me, I know. The secret – xanthan gum. This isn’t something that is readily available in my local supermarket, but can be purchased from Amazon. It is suitable for anyone following a gluten free and vegan diet.

Makes 8 small flatbreads or 6 large

Ingredients:

250g rice flour – or you can use another gluten free flour.

Approximately 450g natural yogurt – if you are following a vegan diet just swap this for a non-dairy substitute.

2 tsp xanthan gum

½ tsp salt

Coconut oil for frying – you can use vegetable oil if you prefer

Method:

Measure the flour, salt and xanthan gum into a large mixing bowl, adding the yogurt a little at time and incorporating until you have a firm pliable dough.

Let the dough rest for ten minutes.

Divide the dough into six or eight equal portions, depending on the size of your desired flatbreads.

Dust the work surface with rice flour before rolling out into thin circles (as thin as you can get them without them breaking). You can leave them rustic if you prefer, or use a large round bowl to cut them out if you want them to be more precise.

Melt a little coconut in a large frying pan and cook each flatbread for a couple of minutes on each side, until golden and puffed up.

These will keep for a day or so in an airtight container, or wrapped in cling film.