Gluten-free Flat Bread

Schwarma on a wrap with quinoa salad

These are a good tortilla or pita (the kind you wrap, but don't stuff). I always make a double batch. For flour, I used a half and half mixture of millet and buckwheat, but millet and sorghum would have worked. I know you can use all of one grain, and in some places millet is the choice, but the millet I buy is too bitter for me to eat as a single grain. I have also done this with brown rice in the mix and that works as well. Emily has made it without the boiling water and said it is dryer.


1 cup water
1 cup gf flour
1/2  teaspoon salt

Start heating your favorite cast iron pan on medium heat. Boil the water in a pot and then add the flour and salt. Mix thoroughly and let sit with lid on to cool. Lightly knead on floured board to pull dough together, but so not make the dough too dry. Break off sections and roll out tortilla thin. I get about 5-6 per cup of flour, but this depends on how large you want your wraps to be. Roll out all of the dough, setting aside the flattened dough. Cook the dough about 30-45 seconds on one side and then flip. The wraps should puff nicely. Cook about 30-45 seconds longer and then put the wrap on a plate. Continue until all are cooked.  

Cooking on my cast iron

Two balls of dough from a double batch.