Manna

Sometimes we call it "non" bread (our play on the word naan.  Hahaha.).  Whatever you call it, this little staple has been our snack, our side dish, held our sandwiches, made pizza and been crumbled in our soup.   It contains no gluten, sugar or yeast and is easy to make.  I make a batch about every 2 days.  As it does not save well, if you want it to last longer than 2 days, either refrigerate the dough or freeze the bread.  Around here, though, we never have that problem!

Friendly Flatbread:

5 cups gluten free flour (Bob's Red Mill or any other mix works great.  I use a mix of brown rice and garbanzo bean flours.)

3 T. aluminum free baking powder

1 16 oz. container organic nonfat Greek yogurt

5 T. extra virgin olive oil (plus more for baking

1 T. sea salt

kosher salt for dusting top of bread before baking

Preheat oven to 475 degrees.  In a large bowl, mix together dry ingredients.  Add oil and mix until dough resembles large crumbs (above).

Add yogurt and with clean hands, mix together until even in consistency.  If dough is too dry, add up to 3 T. water, 1 T. at a time, until workable.  Keep in mind that you want the dough somewhat crumbly.  If you get a "normal" dough consistency you will not be able to flatten it, as it will be too sticky.  Add just enough liquid to be able to roll the dough into balls. 

Roll the dough into 12 evenly sized balls.  (They will be slightly larger than a raquetball.)  Flatten into discs, transferring 2 at a time to well oiled cookie trays.  Once on the tray, press down and shape into circles, until discs are about 1/4 in thick and about 7 inches in diameter.

Oil the tops of the bread lightly and sprinkle liberally with kosher salt.
Bake 5 minutes and remove from trays immediately with a large spatula.  Clean the cookie sheets well and re-oil them for your next batch.
When its time to serve the bread, cut into wedges with a pizza slicer for a side dish/snack or cut in half for a delicious sandwich!  (They're great with chicken salad!)  Enjoy!