Gluten free flatbread
This easy gluten free flatbread recipe is made with a few common household ingredients.
Servings: 6 flatbreads
- 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
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.
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.