Gluten Free Flat Breads with Boursin Cheese and Dipping Oil
These flatbreads have a great taste and texture. A favorite to complete your favorite Mediterranean meal!
Equipment
- 1 Skillet or cast iron or griddle
Ingredients
- ½ cup Anthony's Brown Rice Flour
- ½ cup Anthony's White Rice Flour, gf
- ½ cup Bob's Red Mill Tapioca Flour, gf also know as tapioca starch
- 1 teaspoon baking powder, gf
- ½ teaspoon fine sea salt
- ¼ cup Greek yogurt or plain yogurt
- 6 tbsp almond milk, gf or whole milk
- ½ of 5.3 oz Boursin Cheese round
- 1 tbsp extra virgin olive oil
Dipping Oil
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- ½ teaspoon dried basil, gf or 1 teaspoon chopped fresh basil
- ½ teaspoon dried oregano, gf
- ½ teaspoon dried rosemary, gf, crushed or 1 teaspoon minced fresh rosemary
- 2 tbsp balsamic vinegar
- sprinkle of sea salt
Instructions
- Mix all the ingredients in a bowl, using clean hands to combine at the end. Add 1/2-1 tbsp more of milk if needed for a pliable dough. Form into a ball.
- Divide into 8 pieces, rolling each into a ball.
- Flatten between cellophane and roll to a round, keeping the others covered with a wet towel.
- Heat a skillet over medium heat. Add a spray of vegetable oil. Cook each flatbread for about 3 minutes, turning halfway. Add more oil as needed.
Dipping Oil
- Stir the oil with the herbs and garlic together in a small bowl. Microwave for 30 seconds or heat in a saucepan until aromatic. Pour into a bowl. Add the balsamic vinegar and a sprinkle of red pepper or Aleppo pepper if desired.