![]() ![]() 300g of gluten-free flour will need around 250g of yogurt. You can make flatbreads using gluten-free flour but it will need more liquid. Storing cooked flatbreads: After cooking each flatbread, stack and keep wrapped in a tea towel – the trapped moisture will help keep them soft and pliable whilst the rest of the flatbreads are cooking. ![]() For a more luxurious finish, brush the dough with a little melted ghee or butter, and scatter over cumin seeds, garlic, coriander or chillies, before folding and rolling out the dough again into ovals for cooking.
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