Gluten-free small flatbreads made with sourdough starter. Soft and sticky dough, proofed at room temperature and baked in the oven or air fryer. Recipe also suitable for a low FODMAP diet; the fiber can be omitted or replaced with starch.
In a bowl, mix the gluten-free flour, the fiber (or starch), salt and sugar.
Dissolve the sourdough starter in the lukewarm water and add it to the dough.
Add the extra virgin olive oil and mix until you get a soft, sticky dough.
Cover and let rise for 4–6 hours at room temperature or until the dough doubles in size.
On parchment paper, with oiled hands, shape 4 round small flatbreads and flatten them slightly.
Brush the small flatbreads with oil and add mixed seeds to taste.
Bake in a preheated static oven at 200°C for 18–20 minutes, until golden.
Alternative: in the air fryer, cook at 190°C for 10–12 minutes, turning halfway through.
Bowl
Parchment paper
Static oven
Air fryer (optional)
The chef recommends: you can omit the fiber or the starch if you prefer.
Italia
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