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These gluten-free flatbreads with sesame seeds are extremely easy to make and very versatile! You can eat them just as they are or serve them with hummus or any other spread or dip.
I just fell in love with baking and cooking with gluten-free flour! I never thought I would ever say this, but ever since going gluten-free, baking has become such a joy! I just can’t wait for the weekend to come so I can have enough time to try new recipes.
Yesterday, I had some extra free time and decided to make these gluten-free flatbreads with sesame. I didn’t have anything to serve them with, but I wanted to make them anyway. I saw Meg’s recipe a few weeks ago and saved it on Pinterest.
It sounded so simple and easy to make! It was. However, I modified the recipe a bit. I used less water and less flour. I also added black and white sesame seeds and skipped the cumin. I think this gluten-free flatbread recipe is more similar to the Indian parathas, rather than naans. So, I changed its name too. 🙂
These gluten-free flatbreads with sesame turned out just perfect! The taste, crunchy texture, everything was just like I wanted. I will try to bake them next time I make them, instead of cooking them in a skillet. This way I may save some time as I won’t have to stay in the kitchen until they’re ready. I’ll keep you posted. 😉
So, hurry up and make these gluten-free flatbreads/vegan parathas today! Flour, water and salt, that’s what you need! Enjoy! 🙂
Gluten-Free Flatbreads with Sesame | Vegan Parathas
- 1 cup gluten-free flour mix I used Dr. Schar Mix B flour
- 4 + Tbsps water more if needed, see instructions below
- 1/2 tsp sea salt
- black and white sesame seeds
- 1 Tbsp olive oil + some ore cooking oil for lightly frying the flatbreads
- Put gluten-free flour and salt in a medium bowl.
- Start adding water, one tablespoon at a time, while stirring continuously with a spoon.
- The dough has to be elastic and not sticky at all. If it's too wet and sticky, add some more flour (1 Tbsp at a time). If it's too dry and crumbly, add some more water (again, one Tbsp at a time).
- When the dough has the right consistency, start kneading it with your hands.
- Divide the dough into 6 small balls. Each ball will become a flatbread.
- Dust your work surface with some flour.
- Take one dough ball and using a bread roller, start rolling it and giving it a round shape. The dough has to be around 3-4mm thick.
- Set aside and roll the other dough balls too.
- When finished, lightly grease each flatbread with some olive oil and sprinkle some sesame seeds on top.
- Spray some oil on a large, non-stick skillet. Let it heat over low-medium heat.
- Cook each flatbread 1-2 minutes on each side, or until it gets a nice golden-brown color.
- Serve warm! 🙂