Gluten-free flatbreads
Potatoes, zucchini, but what about flatbreads? A very quick attachment, e.g. also with mushroom sauce.
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- 200 g Bread mix white Liana
- 250 g of white creamy yogurt
- ½ teaspoon Liana baking powder
Next we need
- salt, flax and sesame seeds, parsley, oregano to taste
- Liana rice flour for sprinkling
- melted butter or olive oil for greasing
- We make a non-sticky dough from all the ingredients.
- Place on a board sprinkled with rice flour and divide into 6 parts. We make a loaf from each part and roll it into a pancake (with a diameter of 15 cm). Salt both sides.
- Fry the pancakes on a hot, dry pan from both sides. We can spread the finished product with melted butter or olive oil.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 200 g Bread mix white Liana
- 250 g of white creamy yogurt
- ½ teaspoon Liana baking powder
Next we need
- salt, flax and sesame seeds, parsley, oregano to taste
- Liana rice flour for sprinkling
- melted butter or olive oil for greasing
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