Eosinophilic Esophagitis Friendly Classic Flatbread
Total time1 hr 1 min
Prep time15 min
Cook time16 min
5.0(15)
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Learn more →Ingredients
4 servings
- 2 cups all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ tsp fine salt
- ½ tsp baking powder
- 2 tbsp olive oil
- ½ cup warm water, plus more as needed
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Whisk together the flour, fine salt, and baking powder in a large mixing bowl until evenly combined.
- 2
Add the olive oil and warm water to the flour mixture and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 2–3 minutes until smooth and no longer sticky, adding water 1 tsp at a time if the dough feels dry or flour if it feels tacky.
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