Project bread is my attempt to come up with very easy gluten free bread that is cheaper than the supermarket stuff and quick to make. It's not been going well. As I've explained before most of my loaves come out more like a weapon than a food stuff. (Those that share my love of Terry Pratchett books will recognise the term 'dwarf bread') Sooner or later I'm going to have to beg a friend to give me lessons. But more than that, once I've factored in the time and expense they are a very similar cost to the ready made stuff (though obviously they are fresher and have less additives). However this recipe is quick, easy and as cheap as they get.
Anyway this recipe is born out of desperation on my part and a very basic knowledge of Indian cooking. It makes 8 small flat breads in about half an hour (faster if you are a better cook than me) which are suitable for use as a 'wrap' or for dunking into your soup or curry.
Who can eat it?
Pretty much anyone. But if the eater is coeliac or dairy intolerant do use olive oil instead of butter.Who can't eat it?
Pretty much no one.Ingredients
1 cup of corn flour (I don't mean 'traditional English cornflour' which is often made from wheat, make sure this is maize flour)about 125ml of water
salt (to taste)
and either some melted butter or olive oil
Fill your cup measure with flour and turn it upside down onto your work space. Lift the cup and admire your
I then divided the dough into 8 equal portions (very conveniently these were 40g each) and rolled them out into saucer sized disks (about 15cms), I chose this size because it fits in my frying pan nicely, do whatever suits you.
Next pop your non-stick frying-pan (or griddle or flat-iron or hot plate etc) on to a high heat until it gets to temperature then turn it down to low. Next take your dry, rolled out dough and place it flat in the middle, it will only take a minute or so to cook one side but while it cooks press it down gently with either your finger tips or a wide spatula or fish slice (it's well known in this family that Mummy has no feeling in the ends of her fingers after years of work on the press in an industrial laundry so can do this hot stuff). Then flip it over and do the same while brushing the top side with melted butter.
The crispier wraps are thinner and cooked for longer, if you prefer something a little softer try making them slightly thicker and cooking them on a lower heat. (You could also add a little more water when mixing but this knowledge comes from experience.)
When the underneath is done flip it over onto a plate or cooling rack (I use the grill pan) and brush the other side with melted butter too while you then get on cooking the next.
These breads are best served warm but if you need to keep them for later pop them all inside a bit of tin foil, wrap it up and warm them in the oven later.
Ringing the changes
You should have worked out by now that I'll never settle for one recipe when I could have 2 or 3 slightly different ones. For something a little different add a few nigella seeds (the black bits you get in a nan bread) or chia seeds, even a few fennel seeds or cumin, perhaps a little celery salt if you are not sensitive to it. And if you want something a little more 'springy' add some ground flaxseed.
I admit this bread is nothing ground-breaking, anyone from an Asian heritage will recognise them as a VERY basic roti but I'm putting them in here because they are quick, cheap, very easy and suitable for so many people, all you need is a little gluten free flour (and to be honest almost any flour will do) and half an hour - quicker and cheaper than a trip to the shop!
And now I have to go and decide what to put in mine for lunch.....
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