This gluten-free Indian flatbread is soft, fluffy, and perfect for pairing with your favorite curries or dips.
Combine the warm milk, sugar, and yeast in a bowl and let it sit for 5 minutes until frothy.
Ensure the milk is warm but not hot to avoid deactivating the yeast.
In a large bowl, mix the tapioca flour, rice flour, salt, baking powder, and xanthan gum.
Sifting the dry ingredients can help achieve a smoother dough.
Add the yogurt, egg, and yeast mixture to the dry ingredients and mix until a smooth dough forms.
If the dough is too sticky, add a little more rice flour.
Divide the dough into 6 equal portions and roll each into a ball.
Use lightly floured hands to prevent sticking.
Roll out each ball into a tear-shaped flatbread about 1/4 inch thick.
Use rice flour to dust the rolling surface if needed.
Preheat a baking tray in the oven set to its highest temperature.
A hot tray helps the flatbreads cook evenly and puff up.
Place the flatbreads on the hot tray and bake for 3 minutes until puffed and lightly browned.
Keep an eye on the flatbreads to prevent overcooking.
Brush the baked flatbreads with ghee or olive oil before serving.
For extra flavor, sprinkle with a pinch of salt or herbs.
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