Speedy seeded flatbreads recipe

Try these quick flatbreads, like pitta breads, but using gluten-free flour and buckwheat flour and a mixture of seeds. Grilled to serve straightaway.

Like this? You’re going to love our roti recipe!

Ingredients

• 100g (3½oz) gluten-free self-raising flour, plus extra for dusting (we used Doves Farm)
• 100g (3½oz) buckwheat flour (we used Doves Farm)
• 2 level tsp gluten-free baking powder
• 1 level tsp salt
• 3 tbsp mixed seeds (taken from a tub of Munchy Seeds Omega Sprinkle containing sunflower, pumpkin, hemp, sesame, rape and flax seeds)
• 150ml (¼ pint) natural yogurt
• Cheese, pickles, and lettuce, to serve
• 2 baking sheets, greased and floured

Method

1. Heat the grill until really hot. Put the flours into a bowl, add the baking powder, salt and 2 tbsp of the seeds. Stir in the yogurt and just enough water (3-4 tbsp) to make a soft dough.
2. Divide the dough into 8 equal pieces, then shape each piece into an oval about 5mm (¼in) thick and put them on to the baking sheets. Sprinkle with the rest of the seeds.
3. Grill them for 3-5 minutes each side, until golden brown and slightly puffed. Serve warm with cheese, pickles and crunchy leaves. The breads are best made and eaten as you need them.