This gluten-free flatbread is soft, slightly chewy, and has a delightful golden crust, making it a versatile addition to any meal. Whether you want a quick lunch wrap, a pizza base, or a side for dipping in hummus or curries, this flatbread is a perfect choice. Made with a blend of gluten-free flours, it’s tender and flavorful, with just a hint of garlic and herbs. The recipe is straightforward, requires minimal ingredients, and yields deliciously warm flatbreads that can be enjoyed straight from the skillet or reheated later.
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum if possible)
- ¼ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried Italian herbs (optional)
- â…” cup warm water
- 1 tablespoon olive oil (plus more for cooking)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, garlic powder, and Italian herbs if using.
- Add Wet Ingredients: Pour in the warm water and olive oil, and stir until the dough begins to come together. Knead it gently with your hands until smooth, adding a bit more water if needed to form a soft, slightly sticky dough.
- Divide and Roll: Divide the dough into 4 equal portions. Roll each piece into a ball and, on a lightly floured surface, flatten each ball into a round about ¼-inch thick.
- Cook the Flatbread: Heat a skillet over medium heat and lightly brush it with olive oil. Place a flatbread in the skillet and cook for 2-3 minutes on each side until golden brown and slightly puffy. Repeat with the remaining flatbreads, adding more oil as needed.
- Serve: Enjoy your flatbreads warm as they are, or use them as a base for toppings. These can also be stored in an airtight container and reheated later.
These flatbreads are a delicious gluten-free option that will satisfy cravings for bread and make any meal a little more special.
