Description
This Gluten Free Flatbread recipe delivers soft, rustic flatbreads made with a gluten free flour blend and tapioca starch. Ready in about 30 minutes, these versatile flatbreads are perfect for wraps, dipping, or serving alongside your favorite meals. The dough is quick to mix, optionally chilled for better texture, and pan-cooked in a skillet for a quick stovetop bread that has a lovely chewy bite and slight crispness on the outside.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose gluten free flour blend (plus extra for sprinkling)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 5 tablespoons tapioca starch/flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
Wet Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup plain unsweetened plant-based milk (or cow’s milk, chilled)
- Neutral oil for the skillet (such as grapeseed, canola, or vegetable)
Instructions
- Make the dough: In a large bowl, whisk together the gluten free flour blend, xanthan gum, tapioca starch, kosher salt, and baking powder to combine all dry ingredients thoroughly. Add olive oil and chilled milk to the dry mixture and stir until combined. The dough will initially be very wet but will thicken as the flour absorbs the liquid. If the dough feels too sticky, knead briefly with clean hands until smooth and cohesive.
- Chill the dough (optional): Divide the dough into two portions of about 5 ounces each. Wrap tightly with plastic wrap and refrigerate for 30 minutes up to 3 days. Chilling helps improve dough handling and texture but you can proceed immediately if short on time.
- Prepare for cooking: Heat a 10-inch or larger cast iron or heavy-bottomed nonstick skillet over medium heat. Arrange a flat wide spatula and a tea towel nearby for the cooking process.
- Shape the flatbreads: On a lightly floured surface, take one dough portion and sprinkle with flour. Roll the dough into a rough 8-inch round, adding more flour as needed to prevent sticking. If the edges are jagged, gather and roll the dough again to smooth it out for a rustic flatbread shape.
- Cook the flatbread: Lightly brush about 1 teaspoon neutral oil onto the hot skillet. Place the rolled dough flat in the center without bending edges. Cook undisturbed for about 1 minute until edges lift slightly. Use the spatula to check for sticking and then flip the bread. Press down firmly with spatula to keep it flat and prevent puffing. Prick any bubbles with a toothpick. Continue flipping frequently until the flatbread is cooked through and no longer glistens, about 2 to 3 minutes total.
- Keep warm: Remove cooked flatbread and place in the center of the tea towel. Fold edges over to keep warm and soft. Repeat the shaping and cooking process with the second dough portion, adding oil as needed.
- Optional rolling: While still warm, you can roll each flatbread tightly in the tea towel by folding one flatbread into the towel, then adding the second and rolling both together. Let them cool in the towel for 5 minutes before unwrapping and serving.
Notes
- If your gluten free flour blend contains xanthan gum, omit additional xanthan gum from recipe.
- You can store the wrapped dough in the refrigerator for up to 3 days before cooking.
- Use neutral oil like grapeseed or canola for cooking as it won’t impart strong flavor.
- Prick bubbles during cooking to prevent puffing and ensure even flatbread texture.
- This flatbread recipe yields two 8-inch rustic flatbreads, perfect for sandwiches or dips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten Free
Keywords: Gluten Free Flatbread, Gluten Free Bread, Quick Flatbread, Stovetop Flatbread, Vegan Flatbread
