This gluten-free flatbread is perfect for wrapping, dipping or as an accompaniment to your favorite meal. These flatbread are cooked in a skillet on the stovetop. They are EASY-TO-MAKE and taste fantastic!

If you eat gluten-free, delicious pita bread, garlic naan, or flatbread can be hard to come by. Sometimes you just need something bready to wrap up greek chicken or dip in Indian curry dishes. This gluten-free flatbread recipe is the answer!

gluten-free flatbread on white plate with marble background

I’ve been testing gluten-free flatbread recipes on and off for awhile and this recipe is the BEST! It is easy to make and contains simple ingredients. It also holds together and rolls out beautifully—which can’t be said for all gluten-free, bread-like doughs.

There are so many uses for this flatbread. You can use it as a side dish to your favorite Indian food, make a sandwich out of it, or put cheese on top to serve as flatbread pizza. Really, the possibilities are endless!

No matter how you choose to use this bread, you’ll always be delighted by the chewy, light, and airy texture and great depth of flavor. You’ll never have to skip the flatbread again!

Jump to:

Why You’ll Love this Gluten-Free Flatbread

  • Easy to roll out and cook
  • Made in under 1 hour
  • Versatile (use it as a wrap or turn it into flatbread pizza!)
  • Can be frozen for later

Ingredients for Gluten-Free Flatbread

Here are the ingredients that make this gluten-free flatbread so delicious!

Flatbread ingredients on a countertop
  • Gluten-Free All Purpose Flour + Almond Flour: These recipe is really versatile and will work with a variety of gluten-free all-purpose flour blends. I like to use King Arthur Flour 1-to-1 Gluten-Free Flour. (Not sponsored – just my favorite, good quality flour blend.) A little almond flour gives the flatbread great flavor and helps the dough to brown while cooking.
  • Baking Powder + Apple Cider Vinegar: These are two things you won’t find other traditional or gluten free recipes for flatbread. However the combination of baking powder and apple cider vinegar gives this dough a light, airy texture. It’s one of my favorite tricks for getting extra lift in gluten-free baking.
  • Olive oil: Choose a high-quality olive oil to let the flavor really shine through and add richness to your flatbread dough!
  • Yogurt: Plain Greek or regular plain yogurt adds moisture and chew to your flatbread.
  • Yeast: Yeast is key to helping the perfect flatbread dough rise slightly and becoming light and airy.
  • Salt: A dash of salt enhances the flavor of the flatbread.
  • Water: Warm water helps activate the yeast and keep the dough together.

How to Make Gluten-Free Flatbread

Wet ingredients for flatbread in a measuring cup
  • Mix together the wet ingredients in a glass measuring cup. In the bowl of a stand mixer (you can also use a large bowl with a hand mixer), add all the dry ingredients.
Dry ingredients in the bowl of a standing mixer
  • Mix the dry ingredients on low until evenly combined.
A standing mixer with dry ingredients, and a measuring cup of wet ingredients being poured into the bowl
  • With the mixer running on low, slowly pour the wet ingredients into the dry.
A standing mixer with the wet and dry ingredients being mixed together
  • Increase the speed to medium-high and mix for 4 minutes, until the dough forms. The dough should resemble thick cookie dough.
A bowl of flatbread dough with plastic wrap covering it
  • Using an oiled spatula, form the dough into a ball. Cover and let rise for 35-40 minutes.
A small amount of flatbread dough rolled in a ball on the countertop
  • Once the soft dough has risen, lay out 1 large piece of plastic wrap or parchment paper and spray with non-stick cooking spray. Scoop about 1/3 cup of the dough and roll into a ball. Place on the plastic wrap and cover with another sheet of oiled plastic wrap. (See video for tutorial.)
A piece of flatbread dough rolled out into a flat circle
  • Use a rolling pin to roll the dough out to 1/8-1/4 inch thickness in the desired shape/size. The flatbread will thicken slightly as it cooks.
A piece of flatbread down rolled out into a flat circle and cooking in a skillet
  • Preheat a non-stick skillet or cast iron skillet on high heat to medium heat or medium-high heat for 1-2 minutes. Remove the top piece of plastic wrap and carefully flip the dough onto your hand, then peel off the bottom sheet. Carefully lay the dough in the preheated pan. Cook for 3-4 minutes, until golden. Flip and cook for another 2-3 minutes.
  • Repeat with the remaining dough. Keep flatbread warm between two plates or covered in foil before serving. Flatbread can be microwaved for a few seconds to become pliable again if it cools.
  • Brush with butter if desired. Enjoy filled with your favorite foods or dipped into a delicious sauce. Flatbread can be frozen and reheated in the microwave.

Storage/Freezing

This flatbread freezes great and can be easily reheated in the microwave. Just defrost the flatbread in the microwave.

Flatbread Variations & Uses

  • Flatbread pizza: My kids love using flatbread as a pizza crust! Just take the flatbread right from the freezer, then top with your favorite sauce and toppings. Place it on a baking sheet or pizza stone and broil until hot, bubbly, and golden brown. It’s a delicious and easy way to make gluten-free pizza!
  • Sandwiches and side dishes: I love this flatbread recipe because it is really versatile. You can use it to make pocketless pita for a sandwich wrap with grilled chicken. Cooked flatbreads also taste delicious when topped with goat cheese and grilled vegetables, or with Feta, tomato, and cucumber. Or use it as naan bread to serve with your favorite curries.
  • Dough variations: Sometimes I’ll add a little fresh garlic (or garlic powder) and coriander to the dough. It’s also divine brushed with butter! Or you can add fresh rosemary for an Italian twist. It’s an easy way to make a gluten-free version of pizza.

FAQ

Are all flatbread gluten-free?

No, most flatbread is not gluten-free. Traditional flatbread is made from wheat, which contains gluten. That’s why I came up with this recipe, why is made from gluten-free flour and almond flour.

Can I make gluten-free flat bread?

It can be difficult to find gluten-free flatbread at stores and restaurants, but you can make it at home using this recipe. My flatbread is made using gluten-free flour, almond flour, and psyllium husk, and yogurt as the base.

Are pita breads gluten-free?

No, most pita bread is not gluten-free. (Unless the label indicates that it is.) Pita bread is typically made from white wheat flour or whole wheat flour, which contains gluten. However, you can make homemade gluten-free pita bread using a gluten-free flour base.

What is flatbread?

As the name indicates, flatbread is a type of bread that stays flat and thin, rather than rising high like other types of bread. Many countries have their own version of flatbread, including Indian naan or roti, Greek pita, Jewish Matzah, and African chepati. Even Mexican tortillas are a form of flatbread!

Is Greek pita flatbread gluten-free?

No, traditionally, Greek pita flatbread is not gluten-free. It is made from wheat flour, which contains gluten. If you want to enjoy gluten-free pita, you’ll need to find a pita product that has a gluten-free label, or make it at home yourself!

Is naan bread high in gluten?

Yes, most authentic naan bread is high in gluten and not considered safe for those with a gluten intolerance or Celiac’s disease. Naan bread is made with wheat flour, which contains gluten. If you want to eat gluten-free flatbread, you’ll need to look for naan that has a gluten-free label, or make your own gluten-free version at home.

gluten-free flatbread stacked on white marble background

Expert Tips and Tricks

  • Roll dough out between oiled plastic wrap: Gluten-free bread dough is much stickier than regular bread dough. Rolling the flatbread out between 2 pieces of lightly oiled plastic wrap makes this dough easier to work with.
  • Cook in a high-quality nonstick pan: I’ve found this flatbread cooks up best when I use a nonstick skillet. The dough is stickier than traditional flatbread dough and the nonstick pan ensures the dough doesn’t get stuck. I’ve used a Scanpan nonstick skilllet for years and I highly recommend it!

More Gluten-Free Bread Recipes

I hope you love this recipe as much as we do! If you try this gluten-free flatbread recipe, be sure to leave me a comment/rating below. I’d love to hear from you!

gluten-free flatbread on white plate
5 from 17 votes

Gluten-Free Flatbread (REAL DEAL!)

Prep Time 45 mins
Cook Time 5 mins
Total Time 50 mins
Servings 6 -8 flatbreads
This gluten-free flatbread is perfect for wrapping, dipping or as an accompaniment to your favorite meal. These flatbread are cooked in a skillet on the stovetop. They are easy to make and taste fantastic!

Video

Ingredients

Dry Ingredients:

Wet Ingredients:

  • 1 cup warm water
  • 1/4 cup plain yogurt
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon olive oil

Instructions 

  • Mix together the wet ingredients in a glass measuring cup. In the bowl of a stand mixer (you can also use a large bowl with a hand mixer), add all the dry ingredients.
  • Mix the dry ingredients on low until evenly combined. With the mixer running on low, slowly pour the wet ingredients into the dry. Increase the speed to medium-high and mix for 4 minutes. The dough should resemble thick cookie dough.
  • Using an oiled spatula, form the dough into a ball. Cover and let rise for 35-40 minutes.
  • Once the dough has risen, lay out 1 large piece of plastic wrap and spray with non-stick cooking spray. Scoop about 1/3 cup of the dough and roll into a ball. Place on the plastic wrap and cover with another sheet of oiled plastic wrap. (see video for tutorial) Roll the dough out to 1/8-1/4 inch thickness in the desired shape/size. The flatbread will thicken slightly as it cooks.
  • Preheat a non-stick skillet on high heat for 1-2 minutes. Remove the top piece of plastic wrap and carefully flip the dough onto your hand, then peel off the bottom sheet. Carefully lay the dough in the preheated pan. Cook for 3-4 minutes, until golden. Flip and cook for another 2-3 minutes.
  • Repeat with the remaining dough. Keep flatbread warm between two plates or covered in foil before serving. Flatbread can be microwaved for a few seconds to become pliable again if it cools.
  • Brush with butter if desired. Enjoy filled with your favorite foods or dipped into a delicious sauce. Flatbread can be frozen and reheated in the microwave.

Notes

MAKE IT DAIRY-FREE: Make this flatbread dairy-free by using plain non-dairy yogurt. To make this nut-free omit the almond flour and add an additional 3 tablespoons of gluten-free all-purpose flour.
Roll dough out between oiled plastic wrap: Gluten-free bread dough is much stickier than regular bread dough. Rolling the flatbread out between 2 pieces of lightly oiled plastic wrap makes this dough easier to work with.
Cook in a high-quality nonstick pan: I’ve found this flatbread cooks up best when I use a nonstick skillet. The dough is stickier than traditional flatbread dough and the nonstick pan ensures the dough doesn’t get stuck. I’ve used a Scanpan nonstick skilllet for years and I highly recommend it!

Nutrition

Calories: 206kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 121mg | Fiber: 6g | Sugar: 2g | Vitamin A: 10IU | Calcium: 78mg | Iron: 1.8mg

Categories: , , , , , , , ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

Comments

  1. sounds great! will try this for my daughter who has Celiac Disease.

    Q: My daughter is also allergic to nuts. Can you provide best alternatives to the almond flour ( will oat flour work…or chick pea?

    Grateful for your newly discovered website!

    1. Yes! You can easily use more gluten-free 1:1 baking flour in place of the almond flour in any of my recipes. I hope you like the flatbread if you try it!

  2. FYI- I didn’t have yogurt so I substituted 2oz softened cream cheese instead and they turned out great! I tried them later with yogurt and liked it better with cream cheese. Thank you for the recipe, I love your stuff and I’m very grateful.

  3. Hello,
    These look great, but need them to be nut free due to a severe allergy. Could you please let me know if Cassava flour could work as a replacement? I’ve heard that that can be a decent substitute. However, I haven’t tried myself. Thanks so much!

    1. Great question! You can easily use another 1/4 cup of gluten-free 1:1 baking flour in place of the almond flour.

  4. 5 stars
    I tried several different recipes with none having the flavor I wanted. Then I tried yours with little hope it would be much better. I was wrong and I’m glad to say it, your’s is the absolutely best! It’s just what I was hoping for. I use this recipe as my pizza crust, I actually place it in a tortilla press and then cook, it’s the perfect size for small pizza, I make two, then bake with my toppings. It’s a wonderful thin crust pizza and much easier for me than rolling out. They freeze great with a piece of wax paper between them and then put in a freezer bag. Thank you for all you do for people who crave foods that we “used” to eat and now can again!

    1. I’m so happy you like the flatbread! Glad it has the flavor you were looking for. Great tip about freezing them later for pizzas! 🙂

  5. 5 stars
    Love this recipe and make it regularly. I need to watch my yeast intake though – can you make this recipe without yeast?

    1. I haven’t tried this recipe without the yeast so I can’t say how it would turn out. Sorry about that! Glad you enjoy the recipe!

  6. 5 stars
    I made these today after my 9yr old son (celiac) expressed to me that he missed eating Greek Wraps for dinner. Made these flatbreads together. There was a small learning curve figuring out the proper thickness for rolling but we did it. I cooked them on my large electric griddle (usually for pancakes) so I could make enough for our family of five. I used KA Measure for Measure and was very happy.

  7. 5 stars
    I have now made my fourth batch of this flat bread, and I am obsessed with it!! I almost wish I had never found it because I want to eat it with everything. It is hard to find food that you really enjoy when you have Celiac disease, especially when it comes to any type of bread. It is crispy yet chewy and is best when fresh cooked and eaten while still warm. Thank you for posting this recipe.

  8. 5 stars
    A definite keeper .. wonderful texture, taste, stability! And very easy to make. So far, we’ve used our bread as a Naan bread (just dipped in butter or spread on peanut butter), hamburger “bun” (which we all loved … even my non-celiac husband said he now prefers this as his bun), a soft taco wrap, a chicken salad sandwich. Loved it each and every time.

    TIPS: I, too, used parchment paper rather than cling wrap. PLUS, I rolled out all the breads, kept them between parchment paper and FROZE them. When I want one, I just pop it out of the freezer and into a hot pan. Fresh every time. Have also kept cooked ones in ziplock for 2 days … still tastes great.

    Now …. to find an awesome GF bagel recipe and GF English muffin recipe ……

    1. The dough for this flatbread won’t freeze unfortunately. You can freeze the flatbread once it’s made though!

Leave a Reply

Your email address will not be published.

Recipe Rating