Are you looking for an easy gluten free flatbread recipe that can be prepared in a matter of minutes? Then check out this recipe for gluten free flatbreads! These flatbreads are made with baking soda rather than yeast so the dough does not need to sit around for a long time before it can be cooked.
These easy gluten free flatbreads are made with a few common household ingredients – gluten free flour, yogurt, sugar, salt and baking powder. They are gluten free, egg free, nut free, and vegetarian friendly.
What is in gluten free flatbread?
What is in a gluten free flatbread? Here are all the ingredients you need to make a gluten free flatbread from scratch.
- Gluten free all purpose flour. Multiple types of gluten free flour are used in this recipe for gluten free flatbread, but the main type flour that is used is gluten free all purpose flour (this is the brand we used). When you make gluten free flatbreads, you should generally use a blend of gluten free flours such as an all purpose flour rather than a single type of gluten free flour (rice flour, potato starch, etc.).
- Tapioca flour. Some tapioca flour (this is our preferred brand) is added in addition to the gluten free all purpose flour. The tapioca flour contributes a nice, chewy texture to gluten free baked goods that is perfect for flatbreads. Gluten free breads that are made with tapioca flour also tend to reheat better because they do not dry out as much in the refrigerator. If you are using an all purpose flour blend that already contains a lot of tapioca flour, you can replace the tapioca flour with equal parts gluten free all purpose flour.
- Yogurt. The other ingredient that is used in large quantities in this gluten free flatbread recipe is yogurt. You should use a plain yogurt that does not have any flavoring in it – that means no vanilla flavored yogurt! The yogurt plays an important role in this gluten free flatbread dough by adding both moisture and fat to the flatbread dough.
- Baking powder. Some baking powder is added to this flatbread dough to make it a little fluffier and put a little more air into it.
- Sugar. The sugar in this gluten free flatbread dough serves two functions. The sugar enhances both the taste and the appearance of the flatbread. Dough that has a little bit of sugar in it generally browns better than dough that does not have much sugar in it.
- Salt. The last ingredient that is added to this flatbread dough is salt. The salt adds a little extra flavor to this gluten free flatbread.
How do you make flatbread from scratch?
How do you make gluten free flatbread from scratch? Here is how to make gluten free flatbread from scratch.
- Mix the dough. The first step is to mix all of the ingredients together. We recommend adding the dry ingredients first and giving them a mix before adding the yogurt.
- Separate the dough. The next step is to separate the dough into 6 equally sized balls. Each ball of dough will be used to make one flatbread.
- Shape the flatbread. The next step is to shape the flatbread. The balls of dough should be flattened into thin patties that are 1 – 2 cm thick. For best results, we recommend using a rolling pin to roll the balls of dough between two sheets of parchment paper.
- Cook the flatbread. The next step is to cook the flatbread. We highly recommend using a cast iron skillet to cook the flatbread. Cast iron skillets withstand heat and maintain high temperatures better than other types of skillets.
- Brush on the olive oil topping. After you cook the flatbread, combine the ingredients for the olive oil topping and brush the flatbread with the olive oil topping. We recommend using a high quality extra virgin olive oil (this is our favorite brand) that has a nice, smooth flavor.
Tips for shaping flatbread
Are you looking for some tips on how to shape flatbreads? Here are some of our best tips!
- Make the flatbread thin. Unlike most other types of bread, this flatbread does not have yeast in it. While the flatbread does have some baking powder in it, it is still a little more dense than other types of bread. Because of this, it is best to roll the bread out relatively thinly.
- Shape the flatbread on parchment paper. Dough that is made with yogurt is generally a little more sticky than dough that uses water. We recommend shaping the flatbread on a surface that is lined with a sheet of parchment paper.
- Roll the dough between parchment paper. If you are having trouble flattening the gluten free flatbread dough, try rolling the dough between two sheets of parchment paper with a rolling pin.
- Let the dough rest before cooking it. If you want your flatbread to be light and fluffy, you should let your dough rest for a few minutes after you shape it. This is especially true if you use a rolling pin to flatten the dough.
How to eat flatbread
Are you looking for fun new ways to eat gluten free flatbread? Here are some of our favorite ways to eat gluten free flatbreads.
- All by itself. This flatbread is covered in an olive oil topping that is packed with flavor. That means that this bread is delicious to eat on it’s own with no toppings at all! You can even double the amount of olive oil topping you make so that you have leftover olive oil topping to dip the flatbread in.
- Flatbread pizza. Everyone loves a pizza, and a flatbread pizza is no exception! If you want to make a flatbread pizza, all you have to do is layer some marinara sauce and mozzarella cheese on top of your flatbread.
- Hummus, baba ganoush, or other dips. This flatbread is perfect for dipping in your favorite dip! We love to dip our leftover flatbreads in homemade hummus.
- Homemade gyros. These flatbreads are also a great option if you are looking to make homemade gyros. If you want to make gyros, you should roll the flatbreads out thin so that the cooked flatbreads will fold well.
How to store flatbreads
How do you store homemade flatbreads? Here is how to store homemade flatbreads.
- In the refrigerator for a few days. You can store homemade flatbreads in the refrigerator for up to a few days. We prefer to wrap our flatbreads in a sheet of tinfoil so that we can take them directly out of the freezer and throw them straight into the oven wrapped in the tinfoil.
- In the freezer for a few months. You can store homemade flatbreads in the freezer for up to a few months. If you plan to store your flatbreads in the freezer, you should make sure to store them in an airtight bag or container. We recommend putting the flatbreads in a freezer bag.
How to reheat gluten free flatbreads
Are you looking for instruction on how to reheat these gluten free flatbreads? Here are out tips for reheating gluten free flatbreads.
- Stovetop. The best way to reheat these gluten free flatbreads is to cook them for a minute or two on the stovetop. You can reheat the flatbreads in any type of pan. We recommend cooking the flatbreads for 1 – 2 minutes per side over medium low heat to reheat them.
- Oven. If you cannot reheat your flatbreads on the stove, using the oven is the next best option. We recommend cooking the flatbreads in the oven for 3 – 5 minutes at 350 degrees. Flatbreads that are reheated in the oven will crisp up more than flatbreads that are reheated on the stove.
- Microwave. If you want to reheat the flatbreads in the microwave, we recommend cooking individual flatbreads on full power for 15 – 30 seconds. If you want to reheat a stack of flatbreads, you should cook them for 30 – 45 seconds. I will warn you that flatbreads tend to get a little soggy when they are reheated in the microwave.
Gluten free flatbread
This easy gluten free flatbread recipe is made with a few common household ingredients.
Servings: 6 flatbreads
Ingredients
- 1 3/4 cups gluten free all purpose flour (plus more as needed)
- 1/2 cup tapioca flour
- 1 tbsp baking powder
- 1 cup plain greek yogurt
- 1/2 tbsp sugar
- 1/2 tsp salt
Olive oil topping
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp salt
Instructions
- Mix all of the ingredients for the flatbread dough together in a large mixing bowl. Depending on the fat and moisture content of the yogurt you use, you may need to add a little more flour or yogurt. If the flatbread dough is dry and crumbles when you shape it, add yogurt 1 tsp at a time until the dough comes together. If the dough is sticky and difficult to work with, add gluten free all purpose flour 1 tbsp at a time until the dough becomes workable.
- Divide the flatbread dough into 6 equally sized balls then press the flatbread dough into thin patties that are 1 - 2 cm in thickness. It is easiest to work with this flatbread dough on a surface that is lined with parchment paper. If you are having trouble getting the dough to spread out thin enough, we recommend using a rolling pin to roll the dough between 2 sheets of parchment paper.
- Preheat a cast iron skillet over medium to medium high heat for 10 minutes. Let the flatbreads rest for at least 10 minutes after rolling them out.
- Add a little bit of vegetable oil to the skillet then put the flatbreads in the cast iron skillet. Cook the flatbreads for 3 - 5 minutes per side. When the flatbreads are done, they should have a light golden brown color throughout and have some darker brown patches as well.
- Mix the olive oil topping and brush it over the flatbread.
Notes
Don't have a cast iron skillet? You can make these gluten free flatbreads in another type of skillet or pan if you do not have a cast iron skillet. They might not brown as nicely as they would if they were cooked in a cast iron, but they will still taste great! Flatbread dough consistency. Different gluten free flour blends are made from different ingredients and therefore have different consistencies. Depending on the flour blend you use you might need to add a little extra flour or yogurt to your dough. I recommended reserving 1/4 cup of extra flour gluten free all purpose flour and 2 tbsp of extra yogurt to add to your dough as needed. In general, dough that is made with yogurt is going to be more sticky than regular dough. However, if the dough is so sticky that it sticks to parchment paper or you cannot shape it - you likely need to add a little more flour. Xanthan gum. If your gluten free all purpose flour blend does not contain xanthan gum or a similar replacement for gluten then you should add around 1/4 tsp of xanthan gum per cup of flour. Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.
Substitutions for gluten free flatbread
- Tapioca flour. In this recipe for gluten free flatbreads, we use two kinds of flour – gluten free all purpose flour and tapioca flour. The tapioca flour helps to contribute a nice, chewy quality to the flatbreads. If you cannot find tapioca flour then you can replace the tapioca flour with an equal quantity of gluten free all purpose flour.
Other recipes you will love
Are you looking for a gluten free flatbread recipe that is also vegan friendly? Check out this recipe for gluten free and vegan flatbread!
Are you looking for another gluten free snack that is made without yeasted dough? Check out this recipe for gluten free Brazilian cheese bread. These tasty cheese breads are made entirely with tapioca flour, so they are naturally gluten free!
