Whip up this quick and easy Gluten-Free Flatbread—perfectly soft, versatile, and ready to complement any meal or snack!
As someone who eats a gluten-free diet, I often struggle to find decent store-bought bread, but this recipe makes it easy. Gluten-free flatbread only takes four simple steps and 35 minutes to prepare, with the result being a tasty bread that has a nice balance of chewiness and crispiness. With a delicious combo of earthy herbs, garlic, and onion, this flatbread can be a savory snack or appetizer with your favorite dips. Alternatively, you can incorporate it into all kinds of dishes for a larger meal.
I’m a big fan of Falafel Gyros, which work perfectly with this light and flexible flatbread as the base. But truly, there are many ways to serve gluten-free flatbread, whether it’s for breakfast, lunch, or dinner. Plus, you can double the batch to keep some flatbreads handy throughout the week. Kids might especially enjoy using these flatbreads in their lunches as wraps. Who says flavorful handheld meals have to be full of gluten?
Is Gluten-Free Flatbread Healthy?
Gluten-free flatbread can be part of a wholesome meal. It has no added sugar or preservatives, and of course, it’s suitable for people who don’t eat gluten. It can also be incorporated into all kinds of plant-based meals, simply use plant-based yogurt instead of Greek yogurt to make it vegan.
Flatbread’s Ancient Origins
Flatbread has been a staple of human cooking for centuries. Originally, it was made simply with water, flour, and salt, with archaeological evidence showing flatbreads were produced in Ancient Egypt and Mesopotamia many thousands of years ago. These days, flatbreads can be found in all kinds of cultural cookbooks. India offers naan, while Latin America contributes the tortilla, and Greece has the pita.
How to make ahead and store
If needed, make the dough 1-2 days before cooking. Store the dough ball in the fridge in an airtight container, or cover it in plastic wrap. Leftover cooked flatbread can be stored at room temperature for up to 5 days. For longer storage, store in a sealed container in the fridge for about 7 days. Need it to last even longer? Store in freezer-safe bags (with layers separated by parchment paper) and freeze for 2-3 months. Thaw in the fridge overnight and enjoy cold, or reheat in the oven at 350°F for 5-10 minutes.
Serving Suggestions
If you’d like to work your gluten-free flatbread into a unique breakfast, I suggest topping it with Over-Hard Eggs, Spinach Scrambled Eggs, or Tofu Scramble. Pair this with a side of Air-Fryer Breakfast Potatoes or Sweet Potatoes and Apples.
For lunch, try Flatbread Pizza or Honey Garlic Roasted Chickpea Wraps. For dinner, dip your flatbread into Sweet Potato Curry Soup or Crock-Pot Beef Stew.
Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 cups full-fat plain Greek yogurt
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, whisk together gluten-free flour, baking powder, onion powder, dried parsley, garlic powder, dried oregano, and salt.
- Add yogurt and oil to the dry ingredients and beat with an electric mixer on low until just combined.
- Separate the dough into 4 equal parts. Roll each part between two sheets of parchment paper to about 1/4-inch thickness.
- Heat a large frying pan over low-medium heat. Spray with non-stick cooking spray. Place one flatbread in the pan and cook for about 2 to 3 minutes on each side until fully cooked and lightly browned.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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