½ cup gluten-free cornflour
1 cup gluten-free plain flour
½ cup gluten substitute
1 teaspoon himalayan salt
½ teaspoon gf baking powder
2½ teaspoons light olive oil
Sift flours, gluten substitute, salt and baking powder into a bowl and make a well in the centre. Add the oil and 225 ml lukewarm water and mix to a soft, but not sticky dough. Remove from the bowl and knead on a lightly floured surface for 2 - 3 minutes. Roll into a sausage shape.
For chapatis and rotis cut into eight pieces and roll or press out into thin rounds.
For pita and wraps cut into six pieces. Roll or press pita into rounds about 8 mm thick and for wraps roll out as thin as possible.
Heat a heavy-based pan over medium heat. Cook one or two pieces at a time, without oil, until the surface becomes lightly browned and bubbly. Encourage the bread to puff by gently pressing in the centre with a balled-up paper towel. Turn and cook the other side. Layer cooked bread with paper towels and put in glass casserole with lid to keep warm and pliable while the remainder are cooked. Fill with the filling of your choice.
Makes: 6 - 8