You’ll love this Gluten-Free Flatbread! It’s the perfect bread to serve with soups and salads, or build an open-face sandwich on. This bread is light and fluffy, with options to flavor it with garlic and rosemary or leave it plain.
20 Minutes to Homemade Bread!
Since going gluten-free, I have found very few store-bought gluten-free bread options that are worth buying. They are expensive, and usually don’t have a great texture or flavor.
These Gluten Free Flatbreads are a great solution for so many occasions! Whether you need bread to soak up the sauce from your curry or chili, or just want bread on the table with your salad, this recipe is perfection!
These only take 20 minutes, from start to finish.
The recipe is not finicky – there’s no need to weigh your gluten-free flour for this one!
You’ll be able to tell by the feel of your dough if it’s ready to cook. An extra few tablespoons of milk will do the trick if it’s too crumbly.
They only take a couple of minutes to brown in a skillet, once the dough has come together!
I have the 30-inch Sharp Induction Cooktop installed in my kitchen. It’s sleek and modern, and honestly an appliance I can no longer imagine living without.
It heats to precise temperatures, meaning when I make my family’s favorite dishes, I can consistently cook them perfectly. Paired with a handy dual-timer, it’s perfect for a busy mom who’s always multi-tasking!
What You’ll Need
- Coconut Flour
- Potato Starch (this is what makes the flatbread soft and light!)
- Arrowroot Powder (sub tapioca)
- Greek Yogurt
- Almond Milk (unsweetened, or other milk of choice)
- Olive Oil
- Sea Salt
- Garlic (optional)
- Rosemary (optional)
How to Make Gluten-Free Flatbread
Step 1: Add the dry ingredients into a bowl, and stir to combine.
Step 2: Into another bowl, add the yogurt, almond milk, olive oil, salt, and baking powder. Whisk to combine.
Step 3: Pour the set ingredients into the bowl with the dry ingredients, and stir to form a crumbly dough. The dough should hold together when you make a ball. If it doesn’t hold together well, stir in a couple more tablespoons of almond milk.
Step 4: Scoop 2 tablespoons of dough out and make a ball. Place the ball between two layers of parchment paper, and then use a rolling pin to roll it out into the shape of your flatbread. If you roll the bread too thinly, it is hard to remove from the parchment. Keep the dough thick enough to remove it from the paper easily.
Step 5: Add the rolled-out dough to a skillet, and brown for about 3 minutes on your Sharp Cooktop, then flip and brown the other side for about 3 minutes.
Step 6: Serve the flatbread hot, garnished with herbs, a drizzle of olive oil, or crushed garlic.
How to Store, Reheat, and Frequently Asked Questions
How to Store Leftover Flatbread
Leftover flatbread can be stored in an air-tight container in the refrigerator for up to 3 days. Wrap tightly and store in the freezer for up to 3 months.
How to Reheat Flatbread
Gluten-free flatbread is best served fresh. If I am not going to serve a whole batch, I find it better to store the dough in the refrigerator, and then cook new pieces as needed.
It can be reheated in a skillet over high heat for about 2 minutes per side, and is still delicious if this is the only option!
Can I Make Gluten-Free Flatbread with No Yogurt?
You can omit the yogurt in this recipe and use 1/4 cup of thick coconut milk (canned, full fat) in place of it.
Variations and Serving Ideas
Make your Flatbread Plain: Simply season these with salt, and leave out the garlic and rosemary to make a plain flatbread.
Other Herbs: Fresh thyme, chopped sage, and chopped basil would all be delicious in these to add flavor!
As Flatbread Pizza: After making this flatbread, top it with marinara, mozzarella cheese, and your favorite pizza toppings, and bake it in a 400º F oven for about 10 minutes.
With Curries, Soups, and Salads: This flatbread is a great gluten-free sub so you can enjoy flatbread with your favorite meals! If you have a dish you love to dip bread into, use this gluten-free option.
Gluten Free Flat Bread
A delicious gluten-free flatbread recipe, perfect for when an occasion calls for bread. This bread is light and soft, using baking powder instead of yeast. Serve it hot with curries, soups, and salads, or with appetizers like hummus or cheese plates. Add garlic and herbs, like rosemary, to add flavor, or leave it plain!
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 1/2 cup potato starch
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/3 cup almond milk unsweetened, plain
- 1/4 cup Greek yogurt plain, full fat
- 2 cloves garlic smashed and chopped finely (optional)
- 1 tablespoon rosemary fresh, chopped finely (optional) *can sub Italian parsley, thyme, or basil if desired
Into a medium sized bowl, combine the coconut flour, arrowroot, and potato starch.
Into another medium sized bowl, whisk together the Greek yogurt, almond milk, baking powder, salt, and optional garlic and rosemary.
Add the wet ingredients into the bowl with the dry ingredients, and stir to form a crumbly dough. When you grab a ball of dough and press it together, it should hold together. If it's too crumbly, stir another 2-3 tablespoons of almond milk into the batter until it's wet enough.
The dough comes together with a slightly crumbly texture.
Roll the dough into balls, about 2 tablespoons each. I use a 2-tablespoon cookie scoop to make even sized flatbreads.
A ball of bread down shown between 2 layers of parchment paper.
Use a large piece of parchment folded in half, and place the dough ball in between layers. Flatten the balls into a flatbread shape using a rolling pin. The dough should be rolled thin, but not so thin that it breaks when trying to remove it from the parchment.
Two pieces of parchment paper are shown with a flattened piece of bread dough, demonstrating the thickness to roll out the dough.
Add the flatbread to a skillet on medium-high heat (level 6 on the Sharp Induction Cooktop) and spray it lightly with olive oil or avocado oil. Carefully add the bread dough, and cook the first side for 3 minutes, or until it has begun to brown. Flip the flatbread, and cook the other side for about 3 minutes.
The bread shown browned in a skillet.
Serve the flatbread hot, drizzled with olive oil, and garnished with crushed garlic and chopped herbs, if desired. See notes for reheating leftover flatbread.