proof
1 tsp dry yeast
1/4 cup warm water
1 tsp sugar
dry
75 g tapioca starch
70 g rice flour
50 g sorghum flour
1/2 tsp xanthan gum
1/2 tsp salt
wet
1/2 cup greek yogurt
2 tsp olive oil
make
Proof yeast: 113ºF water, yeast and sugar. Let stand until bubbly.
Mix Dry Ingredients: In a large bowl, whisk together the sorghum, tapioca, rice flours, salt, and xanthan gum.
Add Wet Ingredients: Add the yogurt and olive oil, to the flour mixture.
Mix with a spoonuntil it forms a crumbly, sticky texture.
Knead: Slowly add yeast water while kneading to form a soft, smooth dough.
The dough should be soft but not overly sticky.
Rest: Cover the dough with a damp cloth or bowl and let it rest for 15-20 minutes.
This helps the flour absorb the water, making it easier to roll.
Shape: Divide the dough into 2-3 equal portions and shape them into balls.
Using a rolling pin and extra flour for dusting, roll each ball between two sheets of parchment paper or plastic wrap into a circle about ¼-inch thick.
Cook: Heat a cast-iron skillet or tava over medium-high heat.
Place the rolled dough onto the hot skillet.
Cook for 1-2 minutes until bubbles appear, then flip.
Cook the other side for 1-2 minutes, pressing gently with a clean cloth
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