Gluten-Free Skillet Flatbread

Ingredients

• 2 1/4 cups sorghum flour
• 3/4 cup tapioca starch
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon xanthan gum
• 3/4 cup water, plus additional as needed
• 1 large egg
• 3 tablespoons olive oil, plus additional for frying

Directions

1. In a large bowl, whisk the sorghum flour, tapioca starch, baking powder, salt, and xanthan gum until evenly combined. Pour in the water, egg, and olive oil, then mix with a wooden spoon until the dough is firm but not crumbly. If it seems too dry, stir in an additional 1 teaspoon water. Transfer the dough to a lightly floured countertop and gently pat it into a ball.
2. Divide the dough into 10 pieces. Shape each piece into a ball, flouring your hands lightly if the dough wants to cling to them. Add plenty of flour to the countertop, then roll the balls into small rounds, about 5 inches across.
3. Warm 1 teaspoon olive oil in a 10-inch cast iron skillet over high heat until it just begins to smoke. Cook the flatbreads 2 at a time until each side is golden brown, about 4 minutes per side. Move the bread to a wire rack to cool. This bread is best enjoyed the day it is made.