Gluten-Free Flatbread

5 from 3 votes

This gluten-free flatbread recipe is so quick and easy to make! Less than 10 ingredients and 35 minutes to fresh, hot flatbreads!

Prep Time10

Cook Time25

Total Time35

Course: Baking

Cuisine: American

Keyword: gluten-free flatbread

Servings: flatbreads

Author: Sabine Venier

Ingredients

2 cups gluten-free all-purpose flour with xanthan gum
2 tsp baking powder
1 tsp garlic powder
1 tsp dried oregano
½ tsp salt
1 cup full-fat plain Greek yogurt add more if needed, 1 tbsp at a time
1 Tbsp unsalted butter melted but not too hot

US Customary - Metric

Instructions

In a medium bowl, whisk together gluten-free flour with xanthan gum, baking powder, garlic powder, dried oregano, and salt.
With an electric mixer on low speed, add yogurt and melted butter to the dry ingredients and beat on low just until combined (about 1-2 minutes). Do not overmix. Use a spatula to blend in any dry ingredients that may have settled in the bottom of the bowl.
Separate the dough into 4 equal parts (this is about 165 grams of dough per flatbread).
Using a rolling pin between two sheets of parchment paper (to avoid the dough sticking to the rolling pan and table), roll each ball of dough out to about ¼-inch thickness. They don’t have to be perfectly round but if you want to smooth out the edges you can with a slightly damp finger.
Heat a large frying pan over low-medium heat on the stovetop. Once heated, spray with non-stick cooking spray. If the oil starts to brown too much into the pan, gently & carefully wipe it out and re-spray. Oil that’s starting to burn will transfer into the flatbread and turn the flatbread an unappetizing brown color.
Place one flattened flatbread dough in the frying pan and heat over low-medium heat for about 2 to 3 minutes (until the bread has started to brown slightly) then flip and cook for another 2 to 3 minutes on the other side until it is fully cooked. It is important to cook these over a low-medium heat so that they don’t burn before they’re fully cooked through. They should be lightly browned all over but not starting to burn.

Notes

Start with 1 cup of Greek yogurt and add more, a few tablespoons at a time, until the dough is soft and workable but not sticky.
Use extra gluten-free flour only for rolling and shaping, not for the dough itself.
Results may vary depending on the gluten-free flour blend used and kitchen humidity.
Store in an airtight container at room temperature for up to 3 days, or freeze with parchment between pieces for up to 3 months.

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