![]() You can then roll out the circle a bit to make it more of an oval shape. Note: If you want a smoother edge, use a large cookie cutter to cut out rounds from the dough. Place the other sheet on top of the dough, and then using a rolling pin (or large glass bottle) carefully start to roll out a round gluten free flatbread, until the flat bread is about 3 to 5 mm thick. Using two pieces of baking paper (or a silicone mat), place a small piece of the dough (about 2 tablespoons) on one sheet of baking paper.Allow to soften if it has become too firm. Put in the fridge to set, allow at least 30 minutes (it can be left overnight).With wet hands, remove the dough from the food processor, and place in the pre-greased bowl, with a lid or cover.Before you remove the dough, make sure you have a mixing bowl/ glass dish, greased and ready to go (I use spray coconut oil).You will noticed the dough starts to form a ball inside the food processor, as it comes together Blend to combine, and then continue to work the dough for 2 to 3 minutes. Add the egg, and blend again, until the egg is incorporated into the mix, and the dough begins to come together.Blend or pulse to help combine the mixed milk, flour, salt and oil, it should become crumbly.Scrape the mix out into a food processor, with blade in place.Allow this mix to cool down, for about 30 minutes.Then add the salt and oil, stir to combine (it will not combine very easily, but don’t worry too much at this point) In a medium to large pot, heat the milk on the stove top over a medium heat, until it just starts to simmer.In a food processor, using a fine grate plate (2mm), grated both the cheeses.
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