Buckwheat and urid lentil flatbread

A very quick and easy flatbread that is soft and flexible even when it cools.  I added whole cumin seed to these when I was rolling them out  to give extra flavour, and served with a variety of curries.

Makes four small flatbreads - sufficient for two people

50g urid lentil flour
50g buckwheat
water to make a firm but pliable dough.


Add water gradually until you get a dough that holds together.
Knead briefly and wrap in cling film until ready to use.
Roll out using plenty of flour to stop sticking and tearing.
Cook on both sides in a hot-medium dry pan until you get small brownish patches.  You will probably get some puffing as they top and bottom separate, though probably not enough to use them as filled 'pockets'.

Wrap in a towel until ready to eat to keep them warm.

(You can see a small crack on the rolled flatbread in the picture with the curry.  I rolled and re-rolled this flatbread to see how pliable this was, and the this was the only cracking.)
 

Flexible gluten free flatbreads/wraps

These wraps are soft enough to fold around fillings and make ahead for a packed lunch. This quantity makes four seven inch wraps.

Ingredients

Tapioca gel – 100ml water and 5g of tapioca flour.  Mix tapioca into cold water and cook until a clear gel, stirring continuously

120g gf flour (40% urid, 40% tapioca, 20% cornmeal)

2 tsp oil

Mix flour into cooled tapioca gel and oil.  Knead until soft and smooth.  Wrap and leave to absorb water for ten minutes (you can use dough immediately but it is easier to handle if left to sit at room temperature).

Roll into circles that fit onto your griddle/pan. Use a floured board.

Heat pan – medium temperature.  Place flatbread on pan and leave to cook for a couple of minutes – it should form little air bubbles.  Turn over and cook second side.  You may want to press the edges down if they look like they are not cooking- just use a fish slice or equivalent.

Wrap in a clean tea towel to keep warm as you cook the rest.