What a coincidence that only the other day I was talking about rarely, if ever, making bread myself. The last time I tried it did not end well. I was following a recipe for focaccia from The Gluten-Free Baker written by Hannah Miles (who I believe to be a MasterChef finalist.) This is a beautiful book with gorgeous photographs of delicious-looking, drool-worthy treats (available on Amazon!). When I first came across it in the library, I actually had to stop myself from licking the pages. Just flicking through it made me realise that gluten-free food can still be so delicious that everyone, whether you have a gluten-sensitivity or not, can enjoy it.

But I digress. As I said, I was following a focaccia recipe… Actually, I’m being slightly disingenuous here. I did go off-piste somewhat: I didn’t have fresh yeast, only the fast-action dried variety so I had to try to work out how much less I needed and, what with me only wanting to make a half-batch of bread in the first place, the mental arithmetic got the better of me so I just bunged a full packet in; I didn’t have the prerequisite honey or buttermilk so used sugar and yoghurt instead; I also think I forgot to halve the salt, too much of which annihilates yeast…but I carried on regardless. How badly could it turn out, after all!!!???! Ah hubris! Lurking in the shadows with a banana-skin to chuck under my feet when I wasn’t looking. And down I went, squarely on my backside.  A salty, yeasty-smelling cowpat of a loaf. And nothing like the scrumptious-looking offering in the book. Which isn’t surprising really and is absolutely no reflection on Hannah Miles’s recipe. I let it go stale in a bowl and whizzed it up for breadcrumbs. But even these were a bit odd. This all goes to show that you mustn’t play fast and loose with recipes that others have sweated blood and tears over to get right in the first place.

So, imagine my chagrin when I discovered that I had forgotten to put my customary loaf of Genius multiseeded on the Tesco delivery order. Desperate measures were called for. I knew I needed to make some bread but the memory of the focaccia filled my nostrils with a somewhat yeasty stench. I decided to make some flatbread wraps. A lot less to go wrong… and thankfully I was right. The recipe below is actually 3-for-1: there is a basic wrap recipe (not pictured) but I’m never happy unless I’m tinkering (I never learn), so there is also the option to make garlic and herb ones or multiseeded ones as well. I discovered, as I was making them, that I’m not a huge fan of millet so I’ve drastically reduced the amount I put in at first but, if you like it, feel free to up the quantity. The garlic and herb ones are beautifully soft and flavoursome.

Gluten-free garlic and herb/multiseeded flatbread wraps

Makes 6 wraps

For the basic wrap recipe:

375g gluten-free plain (all-purpose) flour
75g tapioca flour
1 tsp fast-action dried yeast
2 tsp caster sugar
1 tsp gluten-free baking powder
1 tsp xanthan gum
½ tsp salt
150ml tepid milk
2 tbsp olive oil
160g Greek yoghurt, 0% fat (I used Total which comes in a 170g tub but when I weighed it, it only came to 160g)
1 egg, lightly beaten

To make garlic and herb wraps, in addition to the basic recipe you will need:

1 tsp garlic granules
1 tsp dried oregano
1 tsp dried thyme

Or to make multiseed wraps, in addition to the basic recipe you will need:

2 tsp millet seeds
2 tbsp sesame seeds
1 tbsp poppy seeds

Sift the flours, yeast, caster sugar, baking powder and xanthan gum into a large bowl. Add the garlic and dried herbs OR the millet, sesame and poppy seeds and the salt and stir with a balloon whisk to distribute them throughout. In a smaller bowl, lightly beat the milk, oil, yoghurt and egg together. Make a well in the centre of the flour and add the milk, yoghurt and egg mixture. Make your hand into the shape of a claw and gradually incorporate the flour into the liquid by making circular movements with your hand. As the mixture comes together as a slightly sticky dough, start to knead. If it is a bit dry, add a little water, i.e. a tablespoon. As soon as the dough has come together, tip it out onto the work surface and knead for about 3-4 minutes until it has a soft, satiny texture. It shouldn’t be that sticky that flour is needed.

Divide the ball into 6 equal portions*. Wrap each ball in microwave-proof clingfilm**. When you are ready to cook them, put each ball of dough (still in the clingfilm) on a microwaveable dish and warm in the microwave on ‘high’ for 10 seconds and leave in there (or somewhere warm) for about 20-30 minutes. The ball of dough should have puffed up slightly. Remove the ball of dough from the clingfilm and roll out on a lightly-floured surface until it is about 1mm thick and about 25-28cm in diameter. I always keep a palette knife handy to loosen the rolled-out dough from the surface, should it stick. You won’t get a perfect circle – it will have raggedy edges, but I’ve decided that that’s part of its charm…

Heat a large, non-stick frying pan with a few drops of oil over a high heat. When the pan is hot, place the rolled-out dough in it (I find draping it over the rolling pin makes it easier) and toast each side for a couple of minutes, or until the surface is browned and slightly blistered. Remove from the pan and serve with your choice of filling.

* I’m terrible at dividing bowls of mixture into equal portions by eye and always end up with all different sizes. My technique is quicker to do than to explain but it works every single time. I weigh the mixture to find its total weight. Then I divide this by the number of portions I need to work out how much each portion should weigh. Then I set the scales to 0 and take out mixture until the scales read that weight as a negative value and make my portion. Then I reset the scales to 0 and start again. I carry on until all the mixture is used up.

** If you don’t want to cook all the flatbreads at once, put the balls of dough wrapped in the refrigerator now. They should keep for 3-4 days. When putting in the microwave, give them 15-20 seconds on high.