Beautiful Bread · Quick Breads
When was the last time you had a good, gluten-free flatbread? The answer for me, up until I tried this recipe, was never, ever, ever. But thankfully, it’s super-awesome, and easy to do too, and it makes a perfect flatbread for all your flatbread needs (which I’m sure are many).
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Recipe card, instructions updated 5/26/22
If you have ever made gluten-free pizza dough–the kind that’s slimy that have to spread into a circle–you will find this much the same process. The dough, even though it’s not yeasted, puffs up in the oven wonderfully and has a great texture. It even holds up to heavy toppings so that it can be eaten without tearing. As a bonus, it can be cut in half, then gently cut open with a sharp knife to make a pita! It’s a total win.
How to Make Gluten Free Flatbread
- If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that’s okay too, you can cook the bread on a baking sheet).
- Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment. Mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
- Scoop the dough into 6 balls and place the balls on evenly 2 parchment-lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
- Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Look at that pocket! Amazeballs, right? Stuff it with anything you’d put in a regular pita…tuna salad, egg salad, fajita chicken, orquinoatabbouleh. Make sure you use a good quality flour blend when you make it and you’re good to go.
Here’s what to serve with this gluten free flatbread recipe:
If you make this recipe, or any of my others be sure to tag me onInstagram, and use the hashtags #agirldefloured #deflouredrecipes!
Gluten-free Flatbread
Alison Needham
This recipe for gluten-free flatbread is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
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Prep Time 15 minutes mins
Cook Time 16 minutes mins
Total Time 31 minutes mins
Course Quick Bread, Side Dish
Cuisine Egyptian, Middle Eastern
Servings 6 flatbreads
Calories 175 kcal
Equipment
Pizza Stone optional
Ingredients
- 2 cups all purpose gluten free flour blend
- 1 teaspoon xanthan gum omit if your blend already has it
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 extra-large egg lightly beaten
- 1 egg white lightly beaten
- ¼ cup warm milk
- ½ to ¾ cup warm water
Instructions
If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that’s okay too, you can cook the bread on a baking sheet).
Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in ½ a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
Scoop the dough into 6 balls (I used an ice cream scoop that holds about ⅓ of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Nutrition
Serving: 1flatbreadCalories: 175kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 531mgPotassium: 35mgFiber: 4gSugar: 2gVitamin A: 56IUCalcium: 103mgIron: 2mg
Keyword Gluten Free Flatbread, Gluten Free Pita
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