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gluten-free flatbread on white plate

Meaningful Eats

Gluten-Free Flatbread

Gluten-Free Flatbread! Amazing pockless pita or naan - perfect for wrapping, dipping or as an accompaniment to your favorite meal. Simple to make!
Course Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 6 -8 flatbreads


Dry Ingredients:

Wet Ingredients:

  • 1 cup warm water
  • ¼ cup plain yogurt
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon olive oil


  • 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 ⅓ 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 ⅛-1/4 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.


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.


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