Homemade Gluten Free Flatbread is soft and chewy, freezer friendly, made with just 3 ingredients (plus salt), and boasts 7 grams of protein. Turn into wraps, tacos, or mini pizzas, or pair with hummus, soup, or curry.
When you’re gluten free, you don’t often pair the words “soft” and “chewy” with “gluten free bread” as it can be so dry and crumbly. Especially store-bought.
My easy + homemade Gluten Free Flatbread though?
PERFECTION! I literally crave both the flavor and texture of this flatbread, which is a type of bread made from flattened dough. Here’s why you’ll love it:
- Soft and chewy: my Gluten Free Flatbreads are soft and tender with bits of crispy from the pan. In short – the texture is incredible.
- Versatile: use gluten free flatbreads for everything from wraps to tacos, and mini pizzas. I’ll share more ideas below.
- Simple: all you need is a bowl, skillet, and about 20 minutes to whip up a batch.
- 3 ingredients: plus salt, and none of them are specialty nor hard to find. Plus, there’s no yeast in this recipe.
- High in protein: yes, you can eat your GF flatbread and reach your protein goals too! Each one has ~7 grams of protein.
- Freezer friendly: have extras or want to make a double/triple batch? Gluten free flatbreads freeze perfectly, then reheat in seconds in the microwave from frozen – no need to thaw first.
Truly I couldn’t be more excited to share this recipe with you. I can’t get over how tender the flatbread texture is, how easy the dough is to work with, and how simple they are to whip up. They are 1,000x better than store-bought!
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Ingredients Needed
All you need are three main ingredients plus a pinch of salt to whip up a batch of gluten free flatbread. Gather up:
- Gluten Free Flour: I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Your results may vary slightly if using a different blend. That said, in general, any GF blend with an added binder such as xanthan gum (vs a single flour like almond flour, rice flour, etc) should work.
- Baking powder: gives the flatbreads a nice lightness.
- Greek yogurt: helps achieve a soft and chewy flatbread texture, plus adds protein and flavor. I tested this recipe with Chobani Nonfat Plain Greek Yogurt.
Ways to Use Gluten Free Flatbread
GF Flatbreads keep super well in the fridge and freezer so I like to make a batch on the weekend then pull one out each afternoon and turn it into a wrap for lunch. Here are a few more ways to use them:
- Wrap: slather the flatbread with hummus or pesto then layer on deli turkey or chicken, top with lettuce, and drizzle with caesar dressing (or any other wrap combo you can imagine!)
- Taco: forget corn tortillas that crack. Use a GF flatbread as a taco shell instead. These flatbreads are very chalupa-esque – minus the deep fat frying, and gluten!
- Dipper: slice the flatbread into triangles then serve with hummus as part of a Mediterranean mezze platter.
- Gluten Free Pizza: slather the cooked flatbreads with red sauce then layer on shredded mozzarella cheese and your favorite pizza toppings. Bake at 425 for 10-15 minutes, or until the cheese has melted. These would also make great crusts for breakfast pizza.
- Pair with soups: no bowl of soup is complete without a piece of bread!
- Pair with curry: pair a flatbread with Chickpea Curry or Thai Sweet Potato Curry to sop up all the sauce.
Alrighty – pick out your favorite wrap combo, soup, or dip recipe to pair with these incredible Gluten Free Flatbreads, and let’s get cooking!
Pair with Creamy Chicken Wild Rice Soup
How to Make Homemade Gluten Free Flatbread
Step 1: Mix the ingredients in a bowl.
To a large mixing bowl add nonfat plain Greek yogurt, baking powder, and salt then stir with a fork to combine.
Next add gluten free flour then mix with a fork until the mixture is crumbly.
Step 2: Knead then rest the dough.
Pour the mixture onto a clean, dry, flat surface then use your hands to bring the dough together into a ball. Next, knead the dough for about 2 minutes.
Since this recipe is gluten free, we don’t need to develop the gluten, but pressing it together for a couple of minutes ensures the ingredients are well combined and the dough is smooth. Let the dough ball rest on the counter uncovered for 10 minutes.
Recipe Tip
The dough should be soft and tacky – similar to play dough. If it become sticky during the kneading process, add a sprinkle of gluten free flour.
Step 3: Divide then roll the dough.
After resting for 10 minutes, divide the dough ball into 4 sections. Feel free to divide it into 6 or 8 sections for smaller flatbreads.
Working with one dough ball at a time, use your fingers and hands to press it into a flat disc.
Place the disc onto a gluten free-floured surface then sprinkle more flour on top. Use a rolling pin to gently roll the disc 6-7″ wide, turning and flipping the dough halfway through to prevent sticking.
Last step is to use your hands to cup and pat around the outside of the flatbread to smooth the edges into a nice looking circle.
Totally optional, but a must for this type-A. 😉
Step 4: Cook the flatbreads.
Heat a medium to large nonstick or cast iron skillet over medium heat. Add a drizzle of extra virgin olive oil into the bottom of the skillet then use a pastry brush to brush it into an even layer.
Add one flatbread at a time to the skillet then let it cook for 2 – 2-1/2 minutes or until golden brown on the bottom.
Recipe Tip
Turn the heat slightly up or down as you’re cooking to ensure the insides of the flatbreads cook before the outsides become too brown. I toggle between medium and medium-low as I’m cooking the flatbreads.
Use a pastry brush to brush more extra virgin olive oil on the top then flip the flatbread and cook for 2 more minutes or until golden brown on the other side.
Transfer the cooked flatbread to a plate then cover with a tea towel to keep warm while you cook the remaining dough.
How to Turn Flatbreads Into Wraps or Taco Shells
It’s easy to fold a warm flatbread into a taco or wrap shape, but to get a shell that stands up all on it’s own, place the warm flatbread on the edge of a tea towel then roll it into a log.
After it’s cooled slightly, it will hold the shape all on its own!
That’s all she wrote!! So easy, right? The flatbreads are best served warm though they are fine to sit out for awhile if covered by a tea towel.
How to Store, Reheat, and Freeze
- To store: Gluten Free Flatbreads can be made then refrigerated for up to 4 days. Cool completely then place inside a Ziplock bag or container with an airtight lid, remove the air, seal, and refrigerate.
- To reheat: wrap a flatbread in a paper towel then microwave for 15-20 seconds or until warm.
- To freeze: cool the flatbreads completely then layer in a gallon-size Ziplock freezer bag between pieces of parchment paper. Wrap individual frozen flatbreads in paper towels then microwave for 20-30 seconds or until warmed through.
More “I Can’t Believe it’s Gluten Free!” Recipes
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Place a piece of parchment paper or silpat onto a half sheet pan then set aside.
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To a large mixing bowl, add the nonfat plain Greek yogurt, baking powder, and salt then stir with a fork to combine. Add the gluten free flour blend then stir until the mixture is crumbly.
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Pour the mixture onto a clean, dry, flat surface then use your hands to press the crumbles together to form a ball. Fold and press the dough for 2 minutes – do this by folding the top of the dough over itself then pressing down in the center with your palm. Give the dough ball a quarter turn then fold from the top to the bottom and press down again. The dough should be soft and slightly tacky – not sticky. If it’s sticky, add a dash of gluten free flour as needed to prevent the dough from sticking to your hands or the work surface. Set the dough ball aside to rest for 10 minutes.
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Preheat a medium or large nonstick or cast iron skillet over medium heat.
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Divide the dough ball into 4 equal pieces then use your fingers and hands to press one of the pieces into a flat disc (see process photos for example). Flour your work surface then place the disc down and sprinkle the top with flour. Gently roll with a rolling pin until the dough is 6-7” wide, turning and flipping the dough halfway through to prevent sticking. If the dough tears around the edges, pinch it back together. Use your hands to cup and pat around the edges of the dough to create a smooth circle shape then transfer to the prepared sheet pan and repeat with the remaining pieces of dough.
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Add a drizzle of extra virgin olive oil to the pre-heated skillet then brush it into a thin, even layer with a pastry brush. Working one at a time, place a flatbread inside then cook for 2 – 2-1/2 minutes or until the bottom side is golden brown and spotted, turning the heat down slightly if necessary.
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Brush the top of the flatbread with a little extra virgin olive oil then flip and cook for another 2 minutes, or until the bottom is golden brown and the entire flatbread is puffy, adjusting the heat up or down as needed. Transfer the flatbread to a plate then cover with a tea towel to keep warm. Alternatively, you can place the flatbread on the edge of the tea towel then roll it into a log if you want to serve it as a taco or wrap.
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Repeat the cooking process with the remaining three pieces of flatbread, adding then brushing fresh extra virgin olive oil into the bottom of the skillet before cooking each one. Serve the flatbreads warm.
- I tested this recipe using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Your flatbread may turn out differently if using a different baking flour blend. Whichever blend you use, ensure that it contains a binder like xanthan gum.
- To store: make the flatbreads then refrigerate up to 4 days ahead of time. Cool completely then place inside a Ziplock bag or container with an airtight lid, remove the air, seal, and refrigerate.
- To reheat: wrap a flatbread in a paper towel then microwave for 15-20 seconds or until warm.
- To freeze: cool the flatbreads completely then layer in a gallon-size Ziplock freezer bag between pieces of parchment paper. Wrap individual frozen flatbreads in paper towels then microwave for 20-30 seconds or until warmed through.
- Estimated nutritional information does not include extra virgin olive oil.
Calories: 123kcal, Carbohydrates: 23g, Protein: 7g, Fat: 1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Trans Fat: 0.003g, Cholesterol: 2mg, Sodium: 410mg, Potassium: 53mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2IU, Calcium: 121mg, Iron: 1mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
