These are giving a "twist" to the flatbreads that I shared a little while ago.
I recently started using a cast iron taco press to make my flatbreads, as it makes it quite easy to flatten them out.
With this, I have added in a couple of extra flattening steps to layer in extra olive oil so as to add flavour through the rolls. I also added in a pinch of psyllium husk for some added stretch.
Ingredients (Makes ~8 Rolls)
30g vegan cheese shreds (cheddar-style works well)
3g whole psyllium husks (or 2g psyllium husk powder)
90-95g plant-based "buttermilk" (90g plant milk + 1 tsp lemon juice, rested 5-10 min)
1/4 tsp salt
5g additional plant milk (if needed for hydration)
Olive oil (for brushing between layers)
Make the buttermilk by combining the plant milk and lemon juice, then let it sit for 5-10 minutes until slightly curdled.
Mix the dry ingredients in a bowl, whisking together the gluten-free self-raising flour, salt, and psyllium husk. Stir in the vegan cheese shreds evenly.
Pour in the "buttermilk" and mix until a soft, slightly sticky dough forms. Rest for 15 minutes to let the psyllium absorb moisture and improve dough elasticity.
Once rested, divide the dough into 4 equal portions. Put one portion between two oiled sheets of parchment and either press out into a rough circle using a tortilla press or use a rolling pin.
Brush with olive oil then book-fold by folding into thirds from each side and then fold the lengths into thirds, leaving a rough square.
Oil this on both sides and repeat the press again, brush with oil, and fold again. Repeat one more time for three total folds.
Do a final press and cut the rough circle on the diagonal. Roll each half from one end up to the tip of the other end to form vaguely croissant-like shapes.
Repeat for all the remaining dough portions to leave 8 cheesy rolls ready for the air fryer.
Preheat your air fryer to 200°C.
Arrange the shaped croissants in a single layer in the air fryer basket. Brush with extra olive oil or plant milk for a golden, crispy finish.
Air fry at 200°C for 10 minutes, flipping gently at the 5-minute mark. If browning too fast, lower the temp to 180°C for the last few minutes.
Usually with gluten-free breads you want to let them cool down as the centres can be a bit soft and sticky, but that works OK with these rolls. They are equally nice cooled down!