It's Monday, whatever.
@chastity and I are on week #2 of our gluten-free bread baking project. I was on recipe selection duty this time, so I picked this flatbread recipe from the same website as week #1 because I was deeply missing naan bread last week. I didn't bother adding the garlic+butter that would've brought it closer, but this is still really hitting the spot and I'm delighted at how easy it was to make.
(I remembered to take pictures this time 😊)
The ingredient list is a lot simpler than our first rye bread recipe, requiring only two flours to mix with the yeast and psyllium gel. I think this was a lot easier to mix, compared to the previous experience. The recipe called for brown rice flour but said any soft grain was OK - I ended up using millet flour, since the recipe suggested sorghum flour as a substitution and I previously picked millet as a sorghum sub in the rye bread. For as much as recipes love to have suggested flours, it seems like you can actually be pretty flexible about things and it'll turn out just fine.
I let the dough proof at room temperature for about an hour, but it was a cold room and I thought they needed more time. They were definitely ready after the next half-hour, giving a nice round puff that flattened well (my rolling+shaping technique notwithstanding). I, uh, forgot I don't have a pastry brush... so when it called for "brush olive oil on top" I sort of winged it with pouring + gently spreading with a paper towel. I really do want a pastry brush. It's on the shopping list.
Anyways holy shit, this flatbread is so fucking good. This definitely feels like an easy weekend cooking project to make again in the future, I'm excited to iterate on it 
Garlic+butter for naan bread is an obvious next step here, but also like.... damn I gotta figure out more stuff to make to accompany this, I'm not used to having nice breads to eat ahaha T__T
