Soft, Fluffy Gluten-Free Flatbread (Extra Easy)

Learn how to make soft gluten-free flatbread perfect for pita, wraps, naan, sandwiches, flatbread pizza, and more! This easy, one bowl recipe cooks in minutes on the stove top with a doughy, fluffy texture, fooling anyone it’s both gluten-free and vegan! The trick? Using a two simple ingredients boosts the dough’s elasticity, making it easy to shape, roll, and extra soft!

Gluten-Free flatbread recipe

As my collection of essential gluten-free bread recipes grows, there are less and less limits for those on a gluten-free diet to live without. This gluten-free recipe for flatbread makes no exception, with an extra soft texture and easy, fuss-free prep!

What makes this GF flatbread stand above the rest? Employing one of my favorite gluten-free baking tricks! A simple, affordable ingredient, psyllium husk powder, builds the dough’s elasticity and yields a soft texture as it helps absorb excess moisture.

Furthermore, replacing a small amount of gluten-free flour with a little potato starch is a trick I use with gluten-free rolls to help build structure without adding additional flour, which dries out the texture.

You are left with soft, pliable gluten-free 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 a gluten-free flatbread pizza with ease or use to serve alongside soups, salads, dips, or as a sandwich wrap!

Ingredient Notes

Since gluten-free flatbread pita uses no dairy or yogurt, those on a plant-based 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. However, this blend does contain milk powder. For a dairy-free, vegan recipe, use King Arthur Measure-for-Measure or your preferred brand.
• 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.
• Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that requires shaping, such as naan or 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.

how to make Gluten-Free Flatbread

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Meanwhile, heat a dry nonstick skillet over medium heat.
8. 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, rotating quarter turns as you roll to maintain a round shape.
9. 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.
10. Transfer to a clean, lint-free kitchen towel and cover to keep warm as you roll and cook remaining flatbreads. Serve immediately.

Gluten-free Flatbread Pizza and other 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 gluten-free curry. Flatbreads can also be used similar to tortillas, for wraps or to fill with chicken salad, tuna salad, or lunchmeat and veggies.

To make a gluten-free 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.

Using Psyllium for Soft Texture

In traditional wheat flour recipes, gluten acts as a binder, creating elasticity in the dough and soft texture once it bakes. Gluten-free recipes, especially breads, need something to mimic the elasticity and bind the starches.

I’ve become such a proponent of using psyllium husk in gluten-free baking because it also readily soaks up excess moisture, something GF starches don’t do well on their own. Some recipes compensate this by adding extra flour, but this yields a dry, crumbly texture.

Although it’s an extra ingredient to buy, it’s rather affordable and will elevates the texture and crumb to something hard to believe is gluten-free! Although there are a lot of brands, I recommend buying a lighter-colored psyllium as to not change the color of your baked goods.

How to STore, Freeze, and Reheat

If you are not enjoying all the flatbreads 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.

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