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Gluten Free Flatbread

This Gluten Free Flatbread is crispy on the outside, soft and chewy on the inside, making it perfect for dipping or wrapping around fillings. It's easy to make and caters to those with dietary restrictions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: Gluten Free, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour Use a 1:1 gluten-free baking blend if needed.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 tablespoon olive oil
  • 3/4 cup water

Method
 

Preparation
  1. In a mixing bowl, combine the gluten-free flour, baking powder, and salt. Whisk until well blended, ensuring there are no clumps.
  2. Create a small well in the center and add the olive oil and water. Stir together using a spatula or your hands until a dough forms.
  3. Transfer the dough to a lightly floured surface and knead it gently for 1-2 minutes until smooth. If it feels too sticky, sprinkle in a little more gluten-free flour as needed.
  4. Split the dough into 4-6 equal portions, rolling them into balls.
  5. Using a rolling pin, flatten each ball on a gluten-free floured surface until it's about 1/4 inch thick.
Cooking
  1. Place a non-stick skillet over medium heat. Once hot, place one flatbread in the skillet.
  2. Allow it to cook for 2-3 minutes on each side until golden brown. You should see bubbles forming!
  3. Continue with the remaining dough, stacking the cooked flatbreads on a plate and covering them with a clean kitchen towel to keep warm.

Notes

For best results, avoid overworking the dough. If storing, place flatbreads in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat on a skillet or toaster oven.