Soft, Fluffy Gluten-Free Flatbread (Extra Easy)

mamagourmand.com

weezieweeks

¾ cup (180 g) warm water heated to 110℉

1 teaspoon (5 g) active dry yeast

1 teaspoon granulated sugar

1⅓ cup (192 g) gluten free all purpose flour (I recommend Cup4Cup GF flour, see recipe notes for dairy-free)

3 tablespoons (31 g) potato starch

2 teaspoons (7 g) psyllium husk powder

¾ teaspoon baking powder

½ teaspoon salt

1 tablespoon (14 g) olive oil and more for shaping and rolling

Directions at mamagourmand.com

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