This recipe is adapted from our famous Oat and Leek Flatbread recipe from the Healthy Skin Kitchen book—we have made a gluten free version.
Flatbread is a favourite recipe of ours as it is a great alternative to bread—(as breads are often not suitable as they can contain itch promoting ingredients!).
Fill these wraps with your favourite skin friendly ingredients such as chicken, beans, hummus, cashew cream and salad for a yummy lunch or dinner.
Leeks are low in salicylates, anti-inflammatory and alkalising which can be beneficial for those with eczema, as inflammation and excess acidity in the body can contribute to skin rashes (along with other causes including genetics and gut health issues). Leeks are a rich source of vitamin K, folate and manganese which is vital for healthy skin.
In this recipe, you cant taste the leeks so it'a great way to get fussy family members enjoying this potent inflammatory vegetable.
We have also tested oat flour, millet flour, and a blend of brown rice flour, sweet white rice flour and arrowroot flour for this recipe. The texture will vary slightly, but most flours should work well, so have a play around using the flours that work best for you.
A gluten free flour blend such as Bob Mills 1-1 baking flour is a great option for this recipe.
The oat flour flatbread calls for 1 1/4 cup of flour to 1 cup of leek water, however, when using a gluten free flour blend, we found 1 cup of flour to 1 cup of leek water was a better ratio to ensure the flatbreads did not get too rubbery. If you are using a different gluten free flour, additional flour may be needed.
Makes: 10-12 medium sized flatbreads
Prep time: 20 minutes
Cooking time: 20 minutes
1/4 cup finely chopped leek (white part only)
1 cup filtered or spring water
1 cup gluten free flour blend (such as Bob Mills 1-1 baking flour)
1/4 teaspoon of good quality salt
Wash the leek to remove any dirt, finely chop and place in a high speed blender along with the water. Blend until smooth.
Place the flour and salt in a medium sized bowl and place the bowl and a spatula beside your cooktop for an easy reach.
Place a medium sized non stick pan on medium - high heat and pour in the leek mixture. Pour in the flour mixture and mix well. Continue to mix and scrape down the sides as the dough forms and thickens. The mixture is ready when it resembles a dough ball.
Flour a chopping board, pastry mat or clean bench top with a little bit of flour and place the dough on it to slightly cool (or use food prep gloves). Once the dough is cool enough to touch, kneed the dough, adding a little extra flour as needed (if the dough is too sticky). Roll the dough into a log and cut into 8 equal portions.
NOTE: The original oat recipe calls for baking paper to roll out each ball, however this is not as needed with a gluten free blend, so you can choose between which option you prefer. In the video above we have demonstrated how to roll out each flatbread without baking paper, however, the choice is yours. Using baking paper means you can use a little less four.
Add a little extra flour to the bench, chopping board or baking mat and using a lightly floured rolling pin, roll out the first dough ball to make a roundish flatbread, as thin as possible without splitting the dough, a little additional flour can be used throughout this process.
Once the flatbread is as round and thin as you can make it, place a small round bowl or lid over the flatbread and using a knife cut around it to make a round flatbread. The size of the bowl you choose can depend on how big you wish to make your flatbreads. More flatbreads can be made with any leftover dough.
Set aside your first flatbread and continue the process, or to save time you can cook them as you make them. Preheat a medium sized non stick pan on moderate - high heat, let the pan warm up then cook your first flatbread, cook on one side for about 1 -1 1/2 minutes, or until brown spots appear underneath. Flip the flatbread over and continue cooking on the other side, as seen in the video, the flatbread should puff up, use the spatula to push it back down as you cook. Cook for another 1 - 1 1/2 minutes or until brown spots appear. If you are using your flatbreads straight away, keeping them covered under a bowl or in a some baking paper to keep them warm and soft ready to fill with your favourite ingredients.
Continue the same process until all of your flatbreads are cooked. Store in an airtight container in the refrigerator and heat as needed.