Gluten-Free Flatbreads with Sesame | Vegan Parathas
These gluten-free sesame flatbreads, also known as vegan parathas, are wonderfully soft, easy to make, and endlessly versatile. Ready in about 40 minutes, they pair perfectly with curries, dips, or a simple soup.
Ingredients
- 250 g gluten-free flour mix I used Dr. Schar Mix B flour
- 100 ml water more if needed, see instructions below
- ½ tsp salt
- black and white sesame seeds
- 1 Tbsp olive oil plus some more cooking oil for lightly frying the flatbreads
Instructions
- Put the gluten-free flour and salt in a medium bowl.
- Start adding the water, one tablespoon at a time, while stirring continuously with a spoon.
- The dough should be elastic and not sticky at all. If it's too wet and sticky, add a little more flour (1 Tbsp at a time). If it's too dry and crumbly, add a little more water (again, one Tbsp at a time).
- Once 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 rolling pin, roll it out into a round shape. The dough should be around 3-4 mm thick.
- Set aside and roll out the other dough balls too.
- When finished, lightly brush each flatbread with olive oil and sprinkle some sesame seeds on top.
- Spray some oil on a large, non-stick skillet and let it heat over low-medium heat.
- Cook each flatbread for 1-2 minutes on each side, or until it turns a nice golden-brown color.
- Serve warm and enjoy!
Notes
Gluten-free flours vary in absorbency, so adjust the water and flour one tablespoon at a time until the dough is elastic but not sticky. Best served warm, but they keep for a day or two in an airtight container and can be reheated in a dry skillet.