Gluten-free Italian Flat Bread
Italian Flatbread for the Gluten-free members.
Servings: 8 yield(s)
Prep Time: 110 mins
Cook Time: 30 mins
Total Time: 140 mins
Ingredients
    INGREDIENTS:
  • 375 g Mix it! Universal
  • 1 1/2 tsp Dried Yeast
  • 1/2 tsp Salt
  • 1 tbsp Skimmed Milk Powder
  • 1 tbsp Olive Oil
  • 350 ml Lukewarm Water
    • INGREDIENTS FOR FILLING:
  • 1 tbsp Olive Oil
  • 1 Medium Onion
  • 1/2 Red Bell Pepper and Yellow Bell Pepper
  • 6 Tomatoes
  • 8 Green Olives ((Chopped))
  • 4 Oregano Leaves
Instructions
    METHOD:
  1. 1. Lightly fry the peeled and sliced Red Onion and Peppers in a frying pan to soften.
  2. 2. Combine the Flour, Yeast, Salt and Skimmed Milk Powder together in a bowl.
  3. 3. Add the oil and tepid water (1/3 boiling, 2/3rds cold) and stir to make a smooth, stiff batter.
  4. 4. Place half the bread batter into the tin and layer on the Red Onion and Peppers and sprinkle over half the Oregano.
  5. 5. Spoon over the remaining bread batter and top with the remaining filling ingredients. Cover with oiled cling film.
  6. 6. Leave to prove in a warm place for 45 minutes or until mixture has risen by half.
  7. 7. Remove film drizzle with a little more Olive Oil and bake in a preheated oven for 25 to 30 minutes.
  8. 8. Serve warm in wedges. Once cool store in an airtight container in a cool place for up to 3 days.
  9. 9. Warm before eating for best results.