Quick and Easy Multi-Purpose Gluten Free Dough

This is a recipe adapted from Tasty. I sub in some chickpea flour to add a little more protein and reduce the carbs. But you can use all 2 cups of all-purpose if you would like. 

How to make it:

Mix together the flours, baking powder, salt and seasonings if using together in a bowl.

Add yogurt and mix by hand until a dough forms. It can get pretty sticky but continue kneading until it’s well combined. Add more all-purpose flour if needed a little at a time and incorporate fully. 

What to do with it:

I use this multi-purpose dough for so many things:

•  I flatten them out in my tortilla press to make either a naan replacement or go a little thinner and they come out like my grandma’s flour tortillas. You might need more flour to stop them from sticking. Then cook them on a cast iron skillet a few minutes on each side  
• I form them into biscuit shapes and bake them at 350°F (180°C) . I use the biscuits as buns for burgers or sandwiches. Slice them in half and toast in a pan. They will be a little crumbly but they are delicious. 
• I roll it out and use it as pizza dough. Bake it at 375°F (190°C) for about 7 minutes then add toppings and bake another 5-10 minutes or until your liking  
• I add garlic confit to the mix for some garlic naan
• I have added a little stevia, cinnamon and vanilla and baked like biscuits to make strawberry shortcakes. 

The possibilities with this dough are endless. Let me know if you try it and what variations you came up with

If you aren’t gluten free, it probably works just as well with all-purpose flour.