Easy Gluten Free Flatbread

 

Flatbread is a favorite around our house because it’s easy to whip up with minimal ingredients, it’s inexpensive, and it’s delicious with any toppings! I had a friend ask me to make some gluten free flatbread for her so I took a couple recipes from online and tweaked them and mixed and matched them to come up with this one. FYI - I use either Bob’s Redmill or Cup4Cup brand gluten free flour blends, I’m not sure how others would work.

From start to finish, it took me under half an hour to make these. 

You get a total of 8 approximately 8” flatbreads. 

Easy Gluten Free Flatbread

Ingredients

1 1/2 cups plain, 0 fat Greek yogurt

8 tsp olive oil

2 tsp baking powder

1 tsp salt

2 cups Gluten Free Flour Blend (I use Cup4Cup)

Olive oil

Extra gluten free flour

Optional: parsley 

Directions

Whisk together Greek yogurt and olive oil. In a separate bowl, stir together flour, baking powder, and salt. 

Stir the wet ingredients into the dry ingredients until stiff, but not too sticky dough forms. If too dry, add water a spoonful at a time. If too sticky, add more flour a spoonful at a time. 

Divide dough into 8 pieces.

Roll each piece out on a floured work surface to approximately 1/4 inch thick. 

Heat cast iron pan over medium low heat. (A non-stick pan will work but cast iron is better if you have the option). Brush pan with a little olive oil and fry one flatbread at a time. Each side takes about 2 minutes. You may need to adjust the heat - too hot and it will burn, too cool and you won’t get the color and crispness. 

When done, remove from pan, brush with a little more olive oil, and sprinkle with a little parsley. This is optional - you can leave it plain if you like. 

Repeat with remaining flatbreads, brushing the pan in between each one with a little oil.

Serve immediately. 

I love these with tzatziki or hummus. They are just the thing to serve with a curry too. 

They will last, covered, on the counter for a day or two or you can freeze them for a month or so. Just pop them in the oven to reheat.

Sliced into triangles they make the perfect potluck dish or appie. 

These have a lovely, slightly chewy, slightly crispy texture. If you eat them plain they have that hint of gluten free flour taste to them but it’s not at all noticeable when served with a dip. 

I used a garlic olive oil which is great for adding extra flavor. You could even add some minced garlic to the dough if you want it more savory.