Flat Bread and Pastry Recipe

This recipe can be used for flat bread and pastry.  I like to make it using my hands, you can use a kitchen wiz or a mixer.

Ingredients:

• 2 cups Gluten Free plain flour
• 2 table spoons ‘Nutetlex
• 2 medium eggs
• half a teaspoon baking powder
• pinch of salt

Method for Flat Bread:

• place flour, salt and baking powder in a mixing bowl and mix together.
• add the Nuttelex and rub through.
• lightly beat the eggs and mix through the flour mixture.
• if the mixture is crumbly add a little lactose free milk, the mixture should be soft and hold together add extra milk until this consistency is reached.
• if your mixture is to moist add a little extra flour.
• lightly kneed mixture and roll into a ball, wrap in cling wrap and place in the refrigerate for 30 mins before using.

Cooking Method for Flat Bread:

• remove your dough from the fridge and pull off a piece the size of a large egg and roll into a ball.
• on a lightly floured board use the palm of your hand to gently flatten the dough till it is about a quarter of a centimetre thick .
• heat a cast iron griddle till a small dusting of flour starts to brown.
• place your flat on the griddle until golden brown on the bottom and then turn to finish the other side.

Cooking Method for Pastry:

• prepare your dough using the same method as for the flat bread.
• remove your dough from the fridge and cut into eighths .
• on a lightly floured board use the palm of your hand to gently flatten the dough till it is about a quarter of a centimetre thick .
• place on the bottom of oiled pie dish.
• continue with this process slightly over lapping your dough to make a continuous base.

This pastry base is very soft, so using the palm of your hand with small amounts of dough each time works better than using a rolling pin, if you try to use a large piece of dough, the pastry will fall apart when you try to line the pie tray. If you have problems because you need a thin pastry, kneed the dough straight onto the pie dish or baking tray.

If you do not use all of your dough, it will keep in the refrigerator for a few days in an airtight container.