{"id":2228,"date":"2015-04-01T17:21:35","date_gmt":"2015-04-01T15:21:35","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2228"},"modified":"2020-04-03T22:39:41","modified_gmt":"2020-04-03T20:39:41","slug":"%d7%9c%d7%90%d7%a4%d7%94-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f-%d7%9c%d7%9c%d7%90-%d7%a9%d7%9e%d7%a8%d7%99%d7%9d-%d7%95%d7%9c%d7%9c%d7%90-%d7%a1%d7%95%d7%9b%d7%a8","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2228&lang=en","title":{"rendered":"No Yeast, GF Sugar-Free Lafa (Flat) Bread"},"content":{"rendered":"

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Ingredients<\/h3>\n

300 gr. Tagmish Gluten-Free flour mix
\n10 gr. (1 packet) baking powder
\n1 tsp. salt
\n400 ml. tap water
\n50 gr. (\u00bc cup) vegetable oil<\/p>\n

Preparation<\/h3>\n

In a bowl knead all ingredients to form a soft dough.
\nLet rest for 10 minutes.
\nDivide dough into 10 equal pieces (approx. 80 gr. each).<\/p>\n

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Heat a large skillet (preferably cast-iron) over high heat.
\nOver a sheet of baking paper gently flatten one piece of the dough into a thin circle, the size of the skillet.
\nFlip the baking paper onto the skillet, so that the dough is directly on the skillet.<\/p>\n<\/p>\n

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Wait a few seconds and peel off the baking paper.<\/p>\n

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wait 1-2 minutes and flip the dough.<\/p>\n

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After an additional 2 minutes, remove the lafa from the pot.
\nRepeat the rest of the dough, stacking the lafa breads as you go.
\nWhen done, cover the lafa stack with a clean towel for 10 minutes.<\/p>\n

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