Is gluten-free???”… Yes, indeed, it looks rather miraculous and I would love to take full credit for this creation, but the truth is, this impeccable result is the combination of a specialty Gluten Free flour designed for bread baking and a few old tricks of mine. If you are familiar with my gluten free bread recipes, this is no surprise to you, however if this is the first time we meet, I suggest you have look at THIS post and also at THIS one.
This wondrous flour (Caputo Fiore Glut, available in Australia via Basile Imports) combined with extra-virgin olive oil and buttermilk are the hidden secrets of this dough, which is well suited to create Turkish style bread, but I would not hesitate and give this a go for pizza and focaccia as well.
2. In a large bowl mix in flour, buttermilk, oil, yeasted water. Mix well with your hands and if it feels too dry add the remaining water. When you first start mixing this type of flour, it feels very sticky and powdery at the same time. Start kneading and after a few minutes it will almost resemble wheat flour. Add salt and knead until smooth.
Millet And Buckwheat Bread {vegan + Gluten Free}
3. Place back into the bowl. Cover with plastic film and allow to rise for 3-4 hours in a warm spot, until doubled in size.
4. Line an oven tray with baking paper. Lift the dough out of the bowl and, using your hands, stretch it to cover the tray, so that it’s about 3 cm thick. Cover with a tea towel and let it rise for 1 hour. In the meantime, turn the oven on to 200 C
5. Create dimples with your fingers, then drizzle with oil and season with extra salt and sesame seeds. Bake for 30-35 minutes or until golden brown.
Gluten Free Japanese Milk Bread
Did you know I have launched a brand new YouTube channel? Click here and subscribe to get all my new recipes! It’s free and easy! xxxThis gluten-free Turkish bread is soft, flexible, and very easy to make! This Turkish pide is so moist and fluffy, I could hardly tell its difference from the 'regular' Turkish bread. If you can't have yeast, check out my unleavened gluten-free lavash bread instead.
This bread is made with yeast, yet, it is very similar to flatbread which is normally made without yeast. Another popular yeasted Middle Eastern bread is called gyro or pita which is baked or fried and then separated into pockets to be stuffed with fillings.
This Turkish pide is often eaten in a company as a pull-apart bread along with salads, soups, and stews. It is soft, stretchy, flexible, and can be kept for a few days at room temperature!
Easy Fluffy Flatbread Recipe (no Yeast)
Gluten-free flour - I used my homemade millet mix but any other gluten-free flour blend will work! If you can't have starches, check out my no-starch whole grain millet gluten-free loaf , 100% almond flour bread, or this sorghum flour loaf.
Psyllium husk - you can use whole husks or coarsely ground powder, I don't recommend using super fine flour as it behaves differently. Read my 'psyllium husk in baking' guide for more details.
Yeast - I always use fresh yeast but dry active or instant yeast will work, too! I find fresh yeast works the best.
Lagana Flat Bread Thermomix Recipe
For vegan Turkish bread use plant-based milk and maple syrup egg wash (2 tablespoon of milk + 1 teaspoon of maple syrup).
Flour - if you can't have starches, I have a few bread recipes without them. Here is a low-carb bread with almond flour, millet flour sandwich loaf, and rice flour bread.
If your milk and water are cold, warm them up in a microwave until slightly warm, Then, add water, oil, milk, psyllium husk, sugar, and yeast to a medium bowl and whisk to combine. Leave for 1-2 minutes to let psyllium gel form.
Homemade Turkish Bread
Once the psyllium mixture has thickened into a gel, add it to a large mixing bowl along with the flour and salt. Bring the dough together by hand (you can also use a mixer if you prefer), then scrape the sides to bring the dough into a ball.
Leave the dough to rise for about an hour. It should rise significantly, if your dough is not rising, that might mean that your yeast is expired or you need more yeast to raise the dough. The effectiveness of the yeast also varies from brand to brand.
Start preheating the oven to 350F/175C. Transfer the dough onto a floured piece of parchment paper, dust it with flour, and shape it into a ball. If the dough sticks to your hands, flour it more. Then, press the ball into a 9-10 inch (25-26cm) flat circle with your hands. You can use a rolling pin if you prefer.
Thermomix Turkish Pide
Using your finger, poke the dough in a circle and then diagonally to create the traditional Turkish bread pattern. Finally, brush the bread with oil or an egg wash and top with sesame seeds. Let the dough rest for a few minutes until the oven is done heating. While the first bread is baking, shape the second one.
Place a baking dish with water in the bottom of the oven to create extra steam that will allow for a better rise. Bake the bread for 25-30 minutes until lightly brown and the toothpick comes out without much raw dough sticking to it. Let the bread cool for 10-15 minutes and enjoy fresh! You can store the bread at room temperature for 2 days, in the refrigerator for 3-4 days, and in the freezer for up to 3 months. Keep the bread covered or in an air-tight container/bag.
Don't add extra flour if you think the dough is too sticky. You will be able to work with it and the dough needs to be this sticky for the soft and fluffy texture.
Pide (turkish Flatbread Pizza)
Did you add more flour than the recipe called for? If so, the bread will turn out harder. The dough should be very sticky but you will be able to work with it by flouring your hands and the working surface.
Make sure your yeast is active and not expired. Some brands will work better than others, so if your yeast is active but doesn't work well, try another brand or increase the amount of yeast next time.
Did you like this gluten-free Turkish flatbread recipe? Please, leave a 5-star🌟🌟🌟🌟🌟 rating in the recipe card below! And if you REALLY liked this recipe, consider supporting it by
Gluten Free Pita Bread
– Don’t add extra flour if you think the dough is too sticky. You will be able to work with it and the dough needs to be this sticky for the soft and fluffy texture.
Serving: 1 bread Calories: 847 kcal Carbohydrates: 160 g Protein: 14.1 g Fat: 18.4 g Saturated Fat: 4.1 g Cholesterol: 8 mg Sodium: 2933 mg Potassium: 60 mg Fiber: 25.7 g Sugar: 13 g Calcium: 123 mg
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