Learn how to make a soft gluten-free flatbread recipe using two simple ingredients to boost the dough’s elasticity, making it easy to shape and roll. Just dump, mix, rise, and cook in minutes on the stove top for a doughy, fluffy texture, fooling anyone it’s both gluten-free and vegan! The possibilities are endless – pita, side for curry, wraps, naan, sandwiches, flatbread pizza, and more!
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My Go-To Gluten-Free Flatbread Recipe
Check off another recipe you can enjoy again. 🙌 Not only does this gluten free flatbread have a soft, pliable texture just as good as I remember, but it’s pretty effortless to whip up with fuss-free prep and a handful of simple ingredients.
What makes this gluten-free version stand out above other recipes? First, using one of my favorite back-pocket ingredients. When making gluten-free breads from my easy, homemade collection I like to add an affordable ingredient, psyllium husk powder to build the dough’s elasticity and absorb excess moisture, which keeps the crumb nice and airy.
Also, I replace a small amount of gluten-free flour with a little potato starch is a trick I use with from-scratch gluten-free rolls to help build structure without adding additional flour, which can dry out the texture.
You are left with soft, pliable flatbread (which works interchangeably for GF naan bread or pita) that even the most novice cook / baker can pull off! This simple one bowl recipe mixes up in minutes, requires one rise, and the dough is very easy to roll out.
Now you can enjoy flatbread pizza again or use to serve with soups, dip in a quick coconut chicken curry, salads, dips, or as a sandwich wrap!
Absolutely delicious and easy to make! We don’t eat Gyros without them now. Even my non-GF fam loves them!
—Anonymous
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Ingredient Tid Bits
Since this gluten-free pita bread uses no dairy or yogurt, those on a vegan or dairy-free diet can enjoy as well. Below are the recommended ingredients, along with how they affect the recipe and any workable substitutions.
If you would like to add more complex taste, stir in garlic powder or oregano to the mixture. Alternatively, after cooking brush on olive oil, then sprinkle with sea salt, fresh parsley, or parmesan cheese for added flavor.
- Gluten-free flour – I use and recommend Cup4Cup gluten-free flour blend for the softest texture.
- Potato starch (not flour) – Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch for added softness. Use potato starch for best results, but tapioca starch may be substituted. Some readers commented below about swapping in cornstarch.
- Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that requires shaping, such as naan or squishy gluten-free burger buns. It helps help mimic the elasticity and crumb structure of wheat baked goods.
- Active Dry Yeast – Activate the yeast by mixing together with the warm water and a little sugar. If using instant yeast, this step may be omitted and add the yeast with the dry ingredients.
- Baking powder – Helps add rise and loftiness as it cooks on the stove top. I like using a combination of baking powder and yeast to help with lift in GF breads.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Dump and mix
After the warm water, yeast, and sugar has been whisked and set aside for 5 minutes to activate, you’re ready to mix everything together. In a large bowl combine the dry ingredients.
Add in the yeast / water mixture and oil. Mix on medium speed for 3 minutes until you get a stiff, slightly sticky dough. If you do not have a stand mixer, mix with a wooden spoon to combine well.
Time to rise
Scrape the dough into the middle of the bowl. (No need to make more dishes for yourself!) Cover and place in the slightly warm oven, leaving the door slightly ajar for 5-10 minutes before closing. Let rise for 45 minutes.
Let’s roll and cook
To shape, grease your fingers slightly if the dough sticks. Place a large sheet of parchment paper on a workspace and divide into 5 equal-sized balls. Cover with plastic wrap and let rest for 10 minutes.
Meanwhile, heat a dry nonstick skillet over medium heat.
Move the balls to the side, keeping covered. On the other side spread a very, very light sheen of olive oil. Place one ball in the middle and flatten into a thick disc. Use a rolling pin to shape into a 6½-inch circle.
Transfer the flatbread to the hot skillet. Cook for 1½ – 2 minutes, flip, and cook for an additional 1½ – 2 minutes. Make sure to cook just as long on second side, or they will be dense and not as fluffy (even if they look “done.”) As the flatbread cooks, roll out your next one.
That’s it! Enjoy!
Flatbread Pizza and Other Yummy Uses
Now that you have a solid, easy recipe, there are many ways to enjoy it! Use as you would for gluten-free pita or naan, with dips, hummus, or served alongside curries. Flatbreads can also be used similar for wraps or to fill with chicken salad, tuna salad, or lunchmeat and veggies.
To make a GF flatbread pizza crust, prepare and cook as directed. Spread with tomato sauce, cheese, and desired toppings. Place on a baking sheet or pizza stone and bake in a 425ºF oven for 5-8 minutes, or until the cheese is bubbly.
Alternatively you may also use this recipe to make gluten-free grilled pizzas! See the linked post for step-by-step directions.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Simple, Fluffy Gluten-Free Flatbread (Extra Easy)
Ingredients
- ¾ cup (180 g) warm water, heated to 110℉
- 1 teaspoon (5 g) active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 1⅓ cup (192 g) gluten free all purpose flour, (I recommend Cup4Cup GF flour, see recipe notes alternative)
- 3 tablespoons (31 g) potato starch
- 2 teaspoons (7 g) psyllium husk powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon (14 g) olive oil, and more for shaping and rolling
Instructions
- Begin by heating the oven to 150ºF. Once it reaches temperature, turn it off. This will serve as an extra warm place for the dough to rise.
- In a small bowl combine the warm water, yeast, and sugar. Whisk and set aside for 5 minutes to activate. When ready it will be frothy on top.¾ cup warm water, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar
- In a large bowl of stand mixture with paddle attachment, combine the gluten-free flour, potato starch, psyllium husk, salt, and baking powder. Mix on on speed.1⅓ cup gluten free all purpose flour, 3 tablespoons potato starch, 2 teaspoons psyllium husk powder, ¾ teaspoon baking powder, ½ teaspoon salt
- Add in the yeast / water mixture and oil. Mix on medium speed for 3 minutes. If you do not have a stand mixer, mix with a wooden spoon to combine well.1 tablespoon olive oil
- Scrape the dough into the middle of the bowl. Cover with plastic wrap and place in the warm oven, leaving the door slightly ajar for 5-10 minutes before closing. Let rise for 45 minutes.
- When read to shape, pour a little additional olive oil to dip your fingers in if the dough sticks. Place a large sheet of parchment paper on a workspace. Use slightly greased fingers to divide the dough into 5 equal-sized balls. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, heat a dry nonstick skillet over medium heat.
- Move the balls to the side, keeping covered. On the parchment spread a very, very light sheen of olive oil. Place one ball in the middle and flatten into a thick disc. Use a rolling pin to shape into a 6½-inch circle, rotating quarter turns as you roll to maintain a round shape.
- Use a spatula to lift the flatbread onto the hot skillet. Cook, undisturbed, for 1½ – 2 minutes, flip, and cook for an additional 1½ – 2 minutes. Make sure to cook just as long on second side, or they will be dense and not as fluffy (even if they look "done.") As the flatbread cooks, roll out the next one.
- Transfer to a clean, lint-free kitchen towel and cover to keep warm as you roll and cook remaining flatbreads. Serve immediately.
Notes
Gluten-Free Flatbread PIzza
To make a gluten-free flatbread pizza, prepare and cook as directed. Spread with tomato sauce, cheese, and desired toppings. Place on a baking sheet or pizza stone and bake in a 425ºF oven for 5-8 minutes, or until the cheese is bubbly. For grilled pizzas see how to make gluten-free pizza on the grill.Gluten-Free Flour
I use and recommend Cup4Cup gluten-free flour for the softest texture. However if using King Arthur Measure-for-Measure, make these adjustments.- Measure 1 ⅓ cup KA flour, then remove 2 tbsp. Replace with 2 tbsp. cornstarch.
- Use a little more oil when rolling out to add a touch more fat / moisture.
- Cook less. I found the best results when cooking 1 minute / side versus 1 ½-2 minutes.
Storing, Freezing, and Reheating
If you are not enjoying at once, cool completely on a wire rack. Transfer to airtight container and store at room temperature up to 24 hours. I recommend using within a day for optimal freshness, or otherwise freeze. To freeze, stack between pieces of parchment paper, paper towels, or wax paper. Wrap securely with plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months. When ready to serve, they are best served slightly warm. Defrost at room temp, wrap in a paper towel and microwave for 15 seconds to slightly rewarm.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Can you use instant yeast? I’ve tried this recipe twice but have only had instant yeast on hand. Both times the dough was super wet and very difficult. I have to oil my hands a ton to give the dough shape at all. The bread does come out well and taste great, just trying to figure out why the dough is so wet/soft. I use Cup4Cup. Instant yeast is the only thing I sub.
Hi Angel,
Are you weighing the flour? I wondering if there’s an inconsistency with have much flour is being added versus what I add. I don’t believe the instant versus active dry should make a difference with the consistency. If our flour amounts are the same, then I would try adding a little potato starch to soak up some moisture without drying out the crumb.
Best,
Melissa
Thanks, Melissa. I’ll test it out this week and see what happens.
Hello Melissa. I do not have potato starch on hand and wanted to give this recipe a try. I do have sorghum flour or tapioca flour or millet flour. What should I use and is it possible to leave out the potato starch? I do have the cup for cup flour.
Also- I wanted to say thank you so much! I made your sandwich bread a couple days ago and it was as delicious and easy as you said. It has made my life as a mother with a celiac child so nice.
Nicole
Hi Nicole,
I’d be happy to help and glad you enjoyed the bread recipe as well! Of those choices I would use tapioca starch. If you happen to have GF milk powder on hand, I would throw in a tablespoon of that, but don’t worry about buying an extra ingredient. It would just help loosen the crumb a bit since tapioca starch is a tad more binding than potato starch. Enjoy!
Best,
Melissa
These came out great! I had run out of potato starch so I used corn starch instead. They are fantastic!
Thanks for sharing, Shelley! I appreciate it!
Best,
Melissa
Absolutely delicious and easy to make! We don’t eat Gyros without them now. Even my non-GF fam loves them!
Love to hear this! Thanks so much for the note.
Best,
Melissa
Gonna try it! Could you tell me general ratio of psyllium husk per cup of GF flour blends. I would like to add it to other bread type recipes. Thanks for sharing Carol
Hi Carol,
Hmm, that’s a little hard to say because it depends on the type of bread it is. Things that need to be shaped, like rolls or bagels would require more psyllium for structure and elasticity. Things like bread just need to be poured in a pan, so it wouldn’t require as much psyllium. For my loaf bread recipe it’s only 3 tsp psyllium for 3 cups flour, but for this recipe 2 tsp for 1 1/3 cup because it needs to be rolled out.
Best,
Melissa
Is there a yeast free version?
Hi Eileen,
I’m sorry I haven’t tried this without yeast. 🙁
Best,
Melissa
Wow! Thank you SO much for this recipe. I have tried more than half a dozen pita recipes, all of which promised light and fluffy flatbread–none of which delivered what they promised. I was skeptical to try another recipe, but since this one used potato starch and the others I’d tried relied on tapioca, I decided maybe it was worth giving it a shot. I have made this three different times now, and every single time they turn out light, fluffy and so soft!! They are so, so easy to make and the dough is a dream to work with.
Thank you!!
Thank you, Anna! This means the world to me and makes me immensely happy! Thanks for sharing.
Best,
Melissa
If you’re GF (or not!) and debating on if this will taste like the “real deal”, just try it – it’s phenomenal!! And it’s so easy. Thanks so much for the recipe, Melissa!!
Oh, that’s so sweet Brittany! I love the vote of confidence!
Best,
Melissa
This recipe worked so well for me after a few fails with others. I went to Egypt last year and didn’t get to indulge in any of the local balady bread we had with almost every meal (whomp whomp), but because I’ve recently gotten back into Middle Eastern cooking, I decided to try pairing this with the foods from Lebanon, Egypt, Palestine, Syria, etc. It’s such a solid gf bread to compare with Khoubz or Arab flatbread. And I always appreciate a recipe that allows enough time for a decent rise in the dough. I’ve tried others that turned out cracker-like or rubbery, but this puffed up beautifully for me and was still great out of the freezer
Hi Tyra,
This is so wonderful to hear! I exubertently enjoy this with Middle Eastern dishes because I have missed out on so long! I’m glad it’s able to make a comeback for you as well!
Best,
Melissa
Just Amazing!! Made these for my son and can’t believe how similar it is to regular wheat flat bread, literally shocked. I didn’t have all the ingredients so I took a risk and used cornstarch instead of potato starch and ground flax seed instead of psyllium husk. Turned out better than I ever imagined. Thank you
Hi Nichole,
Thank you so much for sharing your adaptations. I’m so glad that worked out for you!
Best,
Melissa
So I made some changes to your Flatbread. I refuse to use premade blends (besides the super food blend) and I hate the psyllium husk flavor. I used the same instructions though!
1/3 cup almond flour
1/3 cup IYA Foods “super food flour”
1/3 cup brown rice flower
1/3 cup buckwheat flour
3/4 cup warm water
1 tsp nutrition yeast
1 tsp yeast
3 tsp xanthan gum
3 tsp potato starch (I meant to use Tbsp but I messed up)
1/2 tsp salt
1 Tbsp olive oil (I used truffle infused olive oil)
I forgot sugar when I wrote that.
Thank you, Travis! This is so helpful for those who need dietary options. Appreciate it!
Best,
Melissa
For sure! I have family that is nut free and we sub out tiger nut for almond flour
For anyone wondering if substituting with King Arthur Measure for Measure will work, it did not for me. It didn’t rise and it was dry and dense. Looking forward to trying again with Cup 4 Cup flour as written. I have had great success with other recipes on this site using the recommended flour.
Hi Joyce,
I appreciate you writing. I’m going to experiment with the KA and see if I can achieve the same results as with the Cup4Cup. I think swapping out a bit of the flour with cornstarch or more potato starch might be the trick! I want readers to have a good dairy-free option, which you would have to use the KA flour for.
Best,
Melissa
Please do let us know how that works. I was wondering if adding cornstarch would work since C4C is mostly cornstarch.
Hi Joyce,
I tested the recipe today with KA and had good results. I’ll share what I did here. If you try or someone else can test this out to double check it works, I’ll publish the adaptation in the recipe card.
1. Measure 1 1/3 cup KA flour, then remove 2 tbsp. Replace with 2 tbsp. cornstarch.
2. Use a little more oil when rolling out to add a touch more fat / moisture.
3. Cook less time. I found the best results when cooking 1 minute / side versus 1 1/2-2 minutes.
(If others are having dry results, with a different GF flour try any or all of these things!)
Best,
Melissa
I just tried your tweaks and it worked well. However, I found the dough to be too dry (both this way and without the addition of cornstarch). I didn’t come together in the mixer so this time I added an extra 1/2 Tbls of olive oil and it started to come together with a little help from my spatula. It could possibly have used even a bit more oil. It cooked up nicely (somewhere between 1 and 1 1/2 minutes each side. Now I am wondering if it was the addition of the cornstarch or the extra oil (or both) that made the difference. Anyway, I enjoyed it enough to eat two, so thanks for the recipe 🙂
Hi Joyce,
If you find your dough dry, I think adding a little extra oil is a good offset. It will add moisture without over-saturating the dough, making it gummy. I would try to go up to 2 Tbsp. oil or cut back on the flour just a tad, like 2 tbsp. Thanks for the follow up!
Best,
Melissa
My dough is not rising. It does not look sticky like yours. ? Help
I did use KA & just read that didn’t work for someone else. What about Bobs Red Mill?
Hi Sheree,
Oh, I’m so sorry! The dough doesn’t rise a whole bunch before it’s shaped and rolled. Because of the baking powder, it will lift more as they cook too. How were they after cooking? Also, if the dough was too stiff, you can try cutting back on the flour a bit.
Best,
Melissa
Hi, They cooked pretty solid, not much fluff. Maybe less flour will work. Good idea. I did get air bubbles I assume from the baking powder.
Thank you very much. I play around with it.
My other thought was more water?
Hi Sheree,
With GF recipes I hesitate to add more water because they it can make the inside gummy, so you really have to find the perfect balance of dry to wet. I would start with adjusting the dry ingredients first.
Best,
Melissa
I am new to baking without gluten. I recently found out I have an allergy to wheat, oats, and rice! Several others but these have been the most life changing. Do you have any recommendations for a flour or flour blend that doesn’t have rice in it? I miss bread and tortillas.
Thank you!
Hi Laura, I’m so sorry! This must be so hard. All the most popular brands do contain rice flour. If you can have oat flour, Cup4Cup makes an Ancient Grains flour without rice flour in it. If you can’t have oat flour, I would suggest leaning into almond flour recipes. Here are my top almond flour recipes and included in that list is an almond flour tortilla that I love! Let me know if I can help in any other way!
Best,
Melissa
Can you use xanthan gum instead of psyllium husk powder?
Hi Nicole,
No I wouldn’t suggest this, but you can probably use Expandex Modified Tapioca Starch in it’s place. I haven’t personally tried it, but other readers have substituted it for psyllium in other recipes. Hope this helps!
Best,
Melissa
Xanthan gum impacts in the same ways as gluten. White rice also. My cheeks become hot and red. All my muscles cramp and my joints ache. I swell up from head to toe, including my eyelids, digestive tract, legs and feet. I feel feverish as well. This lasts for several days. If I consume these unaware over time, inflammation builds through my entire system and can take months to reduce. This causes permanent damage.
I replace white rice with brown or use a mix of gluten free oat flour and tapioca flour instead. Rice flour tends to be dry.
To some things I add dry, unflavored gelatin to dry ingredients to increase moisture and sturdiness.
I really like this recipe and want to try it. I don’t believe the changes necessary for me to make will ruin this bread. Hopefully, it will turn out well.
Hi Robyn,
Ugh, food allergies are the worst! That sounds so difficult. It seems like you have done a great job of figuring out what works best for you and that is a great idea for the unflavored gelatin. I would love to hear how it turns out if you give it a try!
Best,
Melissa