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!
Course Appetizer, gluten free bread, gluten free side dish
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 (180 g) warm water, 1 teaspoon (5 g) 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 (192 g) gluten free all purpose flour, 3 tablespoons (31 g) potato starch, 2 teaspoons (7 g) 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 (14 g) 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, this blend does contain milk powder. For a dairy-free, vegan recipe, use King Arthur Measure-for-Measure or your preferred brand. If using King Arthur Measure-for-Measure flour, 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.