serves / makes 8 flatbreads


  • 2 teaspoons dried active yeast
  • 500g gluten free plain flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 400ml water, warmed
  • 2 teaspoons sage


  1. Heat the water in the microwave for 30 seconds and then stir in the yeast
  2. In a large bowl combine the flour, salt and sage
  3. Add the olive oil and water/yeast mix and combine until the dough forms a ball
  4. Either knead on a well floured surface for 5 minutes
  5. Cover the bowl with lightly oiled cling film and leave for 1 hour in a warm, draft free environment
  6. Preheat the oven to 200C
  7. Remove the dough from the bowl and place on a well floured surface
  8. Divide the dough into 8 pieces and shape into flatbreads about half a centimetre thick
  9. Bake in the oven on a pizza stone or preheated baking sheet for 20-25 minutes

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