300 gr. Tagmish Gluten-Free flour mix
10 gr. (1 packet) baking powder
1 tsp. salt
400 ml. tap water
50 gr. (¼ cup) vegetable oil
In a bowl knead all ingredients to form a soft dough.
Let rest for 10 minutes.
Divide dough into 10 equal pieces (approx. 80 gr. each).
Heat a large skillet (preferably cast-iron) over high heat.
Over a sheet of baking paper gently flatten one piece of the dough into a thin circle, the size of the skillet.
Flip the baking paper onto the skillet, so that the dough is directly on the skillet.
Wait a few seconds and peel off the baking paper.
wait 1-2 minutes and flip the dough.
After an additional 2 minutes, remove the lafa from the pot.
Repeat the rest of the dough, stacking the lafa breads as you go.
When done, cover the lafa stack with a clean towel for 10 minutes.