Ingredients:

  • 2 cups (280g) Gluten-Free All-Purpose Flour with Xanthan Gum
  • 1.5 cups (340g) Plain Full-Fat Greek Yogurt
  • 1 tbsp baking powder
  • 0.5 tsp sea salt
  • 1 tsp garlic powder

Instructions:

  1. Combine the dry. Whisk 2 cups (280g) GF flour, 1 tbsp baking powder, 0.5 tsp sea salt, and 1 tsp garlic powder in your bowl.
  2. Add the yogurt. Fold in 1.5 cups (340g) Greek yogurt until a shaggy dough forms.
  3. Knead briefly. Turn dough onto a floured surface and knead 1-2 minutes until smooth and slightly tacky.
  4. Divide the dough. Cut the ball into 4 equal portions for medium sized breads.
  5. Roll it out. Roll each portion to 1/4 inch thickness until it's thin enough to be flexible.
  6. Preheat the pan. Get your skillet hot over medium high heat until a drop of water dances on the surface.
  7. Sear the bread. Place dough in the dry pan.
  8. Cook side one. Heat for 2-3 minutes until large bubbles form and the bottom is charred.
  9. Flip and finish. Cook the second side for another 2 minutes until it puffs up and feels light.
  10. Steam hug. Stack cooked breads in a clean kitchen towel to keep them soft.