I was contemplating gluten-free tortillas originally, but after chewing it over along with my breakfast I listed toward pita bread.
The logical solution was to do both.
Further, it was logical to invent my own recipe. Creation was my point.
Certainly I have recipes on file. I need something to actively ignore to get the creative wires burning and I needed some clue regarding proportions.
I was also curious as to how little of each ingredient I could use and still make a product that was
Flax was ground followed by almonds. When I saw how much I had I added rice flour, potato starch, and soy flour along with two tablespoons of psyllium fibre for the chewy stretchiness missing from gluten free goodies.
It was maybe two cups. I have issues with exact measures. Further, I prefer to throw things together and see what happens.
I'd mixed some warm water and a teaspoon of sugar along with two teaspoons of yeast a few minutes earlier. It was pleasingly frothy when I returned to it.
I tossed everything together and let it sit for a bit. It didn't rise much and neither had I expected it to. More yeast would have been necessary and this experiment was all about minimalism.
The dough was rolled into a cylinder and cut into nine pieces. Each piece was flattened and rolled into something either pita-worthy or tortilla-esque.
For the sake of simplicity and more hands-on work I did them in a frying pan.
Here's one of my favourites:
It was reasonably uniform and it browned well.
I ate a few of them. They were tasty enough and served their purpose, and really, that's all one can ask of a flatbread.