Home » Baked Goods » Gluten-Free Bread » Fluffy Stovetop Gluten-Free Flatbread
by Rachel Conners on Sep 12, 2022 (updated Jun 26, 2023) 73 comments »
Jump To Recipe
from 19 reviews
You can make this Fluffy Gluten-Free Flatbread Recipe quickly on the stovetop with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread. Top 8 allergen-friendly.
I’ve dreamed of this kind of gluten-free flatbread for years. I’ve mourned over my inability to eat naan bread when at Indian restaurants, and been so sad to order a falafel salad instead of the wrap because no pita for me. I truly, truly cannot believe it’s taken me this long to recreate the gluten-free naan/pita/flatbread goodness I’ve been missing for so many years.
This gluten-free flatbread makes for the perfect gluten-free pita to wrap up your kebabs, the perfect gluten-free naan (also vegan!) to scoop up your curries, and works well to wrap up anything you’d want to fill it with. It’s…
- Chewy and soft
- Sturdy enough to hold all your fillings
- Bubbly and fluffy
- Only 7 ingredients
- Gluten-free, vegan and nut-free
- Absolutely delicious
Pssst – if you like this recipe, you’ll love all of these gluten-free bread recipes, too!
What ingredients do I need?
- Active Dry Yeast: this gives us those beautiful bubbles to lighten and leaven this flatbread.
- Raw Cane Sugar: not for sweetness, this sugar is just here to feed the yeast.
- Filtered Water: to activate the yeast & hydrate the psyllium!
- Psyllium Husk: don’t skip this – it makes the dough easy to work with and gives the flatbreads a nice chew. If you’re using psyllium powder, use 75% of the amount called for.
- Brown Rice Flour: this is what I tested with, but white rice flour, sorghum flour, or another favorite mild-flavored grain flour will also work.
- Potato Starch: you can use any other starch here too, like tapioca flour or arrowroot starch.
- Sea Salt: because no recipe is complete without it!
How to make gluten-free flatbread:
Step 1: Begin by activating the yeast with the sugar and warm-hot water (it should be hot to the touch, but not so hot you can’t hold a finger in it — think hot bath temperature). While it activates, combine the water and psyllium husk and let gel.
Step 2: In a mixing bowl, combine the brown rice flour, potato starch, and salt. Whisk to combine, and then add in the activated yeast and psyllium husk mixtures.
Step 3: Use a dough whisk or a stand mixer to mix the dough until completely combined.
Step 4: Divide into four equal pieces and let rise for one hour. They’ll just about double in size.
Step 5: Roll out each flatbread. I like doing this on a piece of lightly floured parchment. I do one at a time, and as one cooks, I roll out the next one.
Step 6: To cook each flatbread, heat a non-stick pan over medium-high heat. Add a little bit of oil to the pan and place the flatbread on top. Cook for 3-4 minutes on each, brushing the top with oil before you flip it over. It should bubble and get browned. Repeat until all flatbreads are cooked!
Step 7: Serve warm with your favorite soup or curry! You can reheat leftovers in the toaster for a few minutes, or over the stove with a lid.
Can I flavor this gluten-free flatbread?
Yes, absolutely! Although not entirely traditional, I love making this into a “gluten-free naan” with garlic on top, but you can add so many different flavors and fillings. Here’s some of my favorite ways to add flavor to these gluten-free flatbreads.
- Combine melted butter (vegan if needed) and minced garlic in a bowl, and brush on top of the warm flatbreads for a gluten-free garlic naan. Garnish with herb of choice.
- Mix herbs and/or spices into the dough before cooking.
- Add cheese (vegan if needed) into the center of the dough ball before rolling it out for a cheese-filled flatbread.
- Add very thinly sliced onions into the dough for a gluten-free onion flatbread.
Can I make these flatbreads ahead of time?
They’re best when fresh off the stovetop, but they can definitely be made ahead of time if you prefer.
To prep ahead: prepare the flatbreads all the way through cooking, let cool, and store airtight in a ziplock plastic bag in the refrigerator until ready to use.
To reheat: Place on a pan over medium-low heat. Cover with a lid and cook for 1 to 2 minutes. Add a few drops of water to create steam to help refresh the flatbreads.
What to serve gluten-free flatbreads with…
- Broccoli Chickpea Curry
- Red Lentil Soup
- Cauliflower Leek Soup
Fluffy Stovetop Gluten-Free Flatbread
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 19 reviews
- Author: Rachel Conners
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 flatbreads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
You can make this Gluten-Free Flatbread Recipe quickly with just seven ingredients! This recipe works well as a replacement for gluten-free naan bread, gluten-free pita bread, or any other kind of flatbread.
Ingredients
Scale
To activate the yeast
- 3g active dry yeast
- 10g raw cane sugar,maple syrup or honey works too
- 60g filtered warm water
For the flatbreads
- 10g whole psyllium husk, to use ground psyllium husk, use 8g
- 190g filtered water
- 130g brown rice flour
- 80g potato starch,can also use arrowroot or tapioca starch
- 4g sea salt
- Olive oil, to cook the flatbreads
Instructions
In a small bowl, combine the yeast with the sugar and warm water, between 100-110℉. It should feel warm, but not hot, to the touch. Let it sit to activate for about 10 to 15 minutes. You should notice it start to to bubble, and then it will get nice and foamy on top.
In a bowl or liquid measuring cup, mix together the psyllium husk and water. Whisk together, breaking up the psyllium, and let it set for a few minutes until it’s thickened and gel-like.
In a large mixing bowl or the bowl of your stand mixer, mix together the flour, starch, and salt. Whisk to combine.
Add the psyllium gel and the activated yeast mixture to your dry ingredients. Add any herbs or spices right now if desired.
If using a stand mixer, fit it with the dough hook and let it mix up the dough until combined and smooth, scraping down the sides a few times during the process, and flipping the dough around to make sure it’s fully mixed on the bottom too. You can also do this by hand. If doing it by hand, I like using a dough whisk to get it mostly combined. Then, turn it out onto the countertop and use your hands to knead the rest of the flour in.
Divide into four equal pieces and place on a plate or baking sheet. If you’re impatient, you can cook these up immediately but they’ll be a lot less fluffy. Cover, and let rise for one hour. They should just about double in size.
Once doubled, roll each flatbread out on a lightly floured surface to the desired thickness – they’ll puff a bit as they cook too.
Heat a pan to medium-high heat and brush with a bit of olive oil. Cook one flatbread at a time over medium heat for 3 to 4 minutes on each side, until golden brown. Repeat until all are cooked.
Serve warm, or store in the refrigerator until ready to serve. To reheat,place on a pan over medium-low heat. Cover with a lid and cook for 1 to 2 minutes. Add a few drops of water to create steam to help refresh the flatbreads.
Notes
Recipe inspired by this gluten-free sourdough flatbread recipe.
originally published on Sep 12, 2022 (last updated Jun 26, 2023)
73 comments Leave a comment »
Gluten-Free Bread Quick Breads Side Dishes
This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases. Visit my Privacy Policy.
« Previous PostThe Best Gluten-Free Pizza Crust
Next Post »Pesto Rosso (Sun-dried Tomato Pesto)
73 comments on “Fluffy Stovetop Gluten-Free Flatbread”
Leave a comment »
-
Heather — Reply
I made these and they are really delicious! Thank you so much for the recipe. I can’t wait to enjoy these in all sorts of ways – with hummus, as a wrap, etc. The GF and non-GF members of the family all enjoyed these!
-
Rachel Conners — Reply
So glad they were a hit!! Thanks so much for the feedback, Heather :)
-
-
Marsha Cooper — Reply
I saw you pop up on the gram sharing this recipe and I was like ‘I am soooo making them tonight!’ And I did!
They’reAMAZING and so easy! Both my kids scoffed them down and they’re more critical than Gordon Ramsey!! I made six smaller flat breads so I have some left for me to graze on!
Mine turned out great even though they had over two hours proving time! I was distracted watching the events out of Buckingham Palace.
I will DEFINITELY be making these again!
Thank you
-
Rachel Conners — Reply
So glad they were a hit all around, Marsha!! :D thanks so much for the feedback!
-
-
Nina — Reply
I followed the recipe exactly and OMG. Soooo good! My yeast didn’t double in the first phase but my dough still rose once it was all mixed. This is probably the best textured gf flat bread I’ve ever had! Thank you!
-
Rachel Conners — Reply
I am SO happy to hear you’re loving it, Nina!! Thanks so much for the feedback :D
-
-
Vilma — Reply
Hello
Can I bake this bread in the oven.
If so, how long and what temp. ?
Thanks-
Rachel Conners — Reply
Hi Vilma, I haven’t tried baking these in the oven so I’m not positive, but I would try baking for about 10 minutes at 425 or 450 degrees F!
-
-
Joel Collins — Reply
Thanks for this recipe! How would I adapt it to your sourdough starter instead of active dry yeast, please? :)
-
Rachel Conners — Reply
Working on a sourdough version but haven’t perfected it yet, so unfortunately I can’t share the perfect sourdough flatbread just yet :)
-
-
Joyce Guimond — Reply
Hi Rachel, Can’t wait to try !! Is there an easier way to print recipes, or do I have to go through download???
-
Rachel Conners — Reply
Hi Joyce, if you look at the recipe card, you should see a button that says “print recipe” that will take you to a page formatted for printing!
-
-
Bernie — Reply
We are not eating rice, what can I use instead of rice flour? Can I use quinoa flour? I plan to use arrowroot starch/powder since I can’t have potato stuff.
-
Rachel Conners — Reply
H Bernie! If you read through the “ingredients” section in the body of the post you’ll see these questions answered. I wouldn’t recommend quinoa flour because on it’s own it’s pretty bitter, but other whole grain GF flours will work.
-
-
Kirstin — Reply
This is the best gf bread I have ever tried. Thank you so much, I feel complete! Everyone should have this in their repertoire for their gf needs.
-
Rachel Conners — Reply
Woohoo! The best compliment :) thanks, Kirstin!
-
Kirstin — Reply
A couple of things I want to share about this yummy, game changing recipe.
I made a double batch one evening and put the raw dough balls into a container in the fridge. In the morning, I used my tortilla press (lined with a ziploc bag cut to be like a manila folder) to press out a flatbread in like 3 seconds, and cooked it as i scrambled my eggs. It worked perfectly and was quick as well as zero mess.
It is so, so nice to have soft and very fresh bread for my breakfast. Thank you again.
-
Rachel Conners — Reply
Wow brilliant!! Thank you SO much for sharing these tips, Kirstin!
-
-
-
-
Ally — Reply
Can’t wait to make these! Did you use ground psyllium husk powder or whole psyllium husks?
-
Rachel Conners — Reply
Hi Ally! I used whole psyllium husks for this recipe. If you want to use ground psyllium, you’ll use 80% of the called-for amount, so 8g in this case. I added this info to the recipe card also!
-
-
Faith — Reply
love your recipes, any chance of getting the measurements in other measures e.g., tablespoons, teaspoons, cups, etc.?? Many Thanks,
-
Rachel Conners — Reply
Hi Faith! Exact measurements are super important for gluten-free bread which is why I provide all measurements in grams. You can find a baking scale for under $10 (here’s one I like) and it will ensure you get great consistent results. Definitely worth the investment if you bake with any regularity!
-
-
DL — Reply
The flavor of this is surprisingly rich. I enjoyed this. I used the brown rice flour and tapioca starch. I’m sensitive to potato starch but I’m sure the texture would be different. Gonna try this again with arrowroot because I found the tapioca to be gummier, though some of that is user error I’m certain.
-
Rachel Conners — Reply
Hi DL, tapioca is definitely gummier than potato starch or arrowroot, so switching to arrowroot should help with the gumminess. So glad you enjoyed them!
-
-
Miranda Alexis — Reply
Your flatbread here is *chef’s kiss*! It really is the recipe I didn’t know I needed! I love Na’an and this is AMAZING!
-
Rachel Conners — Reply
SO glad you’re loving it Miranda, thanks so much for the feedback!
-
-
Ali — Reply
I’ve made this twice and both times the dough has been very wet – more batter like than dough. We measured everything on a scale. Am I doing something wrong? That said, when I cooked them they were still delicious.
-
Rachel Conners — Reply
Hi Ali, that’s super odd, it definitely should be more workable like a dough. Are you positive all of the ingredients were the correct ones and measured correctly? It’s hard to know without me being there with you or having more information, but happy to help troubleshoot if you can share a bit more information :)
-
Krissy — Reply
I am having the same issue Ali is. Very wet, more like batter. I also measured everything. I am using white rice flour instead of brown and tapioca starch instead of potato. I don’t know if that is contributing to it? I have just been adding more flour and starch to get the right consistency. I guess my question is, would you recommend I increase my yeast and or psyllium? They still come out fantastic :)
-
Rachel Conners — Reply
Hi Krissy, glad they’re still tasty! The flour switches shouldn’t be too much of a problem – yeast won’t affect the thickness, you can try increasing psyllium by a gram or two, or just add a bit more flour to get to the right rollable consistency. Glad you’re still loving them, regardless!
-
Kim —
Mine came out the same. Much more pancake batteresque. I used white rice flour and arrowroot with the 8g PH powder and measured all by weight. I added a bit more flour and ended up cooking them like a pancake and just spooned it in and spread it flat in my cast iron skillet. They didn’t look pretty but they were surprisingly good and worked well enough for our chicken gyros. To be honest, it was the only part of dinner my 4 year old liked so we will definitely be trying it again! Thank you for the recipe!
-
Rachel Conners —
Glad it still turned out well! I never use psyllium powder so not sure if that would have affected it. I would try increasing to the full amount to see if it helps them firm up more like a dough.
-
-
-
-
Vee — Reply
Is the fluid measurement mils or grams as I have found this can make a difference.
-
Rachel Conners — Reply
Everything is in grams.
-
-
-
Cindy — Reply
This flatbread was really amazing! Will definitely be keeping this recipe handy!
-
Rachel Conners — Reply
So glad you loved it, Cindy!
-
-
Haley — Reply
Can you freeze these?
-
Rachel Conners — Reply
Yes, for sure! They freeze well – I like to layer with parchment to keep from sticking. You can reheat in the toaster or over the stove on a pan with a lid.
-
-
Harita — Reply
These are amazing as pita bread! Take it from a Greek girl
-
Rachel Conners — Reply
So glad you’re loving them!!
-
-
Kelli — Reply
This is such an easy and delicious recipe! Followed it exactly and they came out perfect Such a great texture. Thank you!
-
Rachel Conners — Reply
So glad you’re loving them, Kelli!
-
-
Kayla — Reply
My favorite meal is chicken souvlaki with tzatziki sauce on pita bread but, well…I’m not a fan of paying $6 for two small pieces of flatbread from the store, or of the ingredients in that store bought GF flatbread. This recipe from Bakerita is THE answer. I have a lot of faith in your recipes as I’ve tried all of the GF sourdough bread recipes and none have failed me yet, so I started off with a double batch of these. They were perfect! I was able to mix the dough up after lunch and set it in the fridge while I took our eldest to dance. When we came back home it was easy to roll out half of the dough and fry them up in a cast iron skillet. They were pillowy, chewy, bendy, and perfect to hold our souvlaki. This morning I cooked the other half in butter and sprinkled them with cinnamon and sugar for breakfast. Thank you for this recipe, it has made me so happy!
-
Rachel Conners — Reply
Woohoo! Love the sound of the cinnamon sugar version too – yum! So glad you’re loving them, and hope they continue to be a staple in your kitchen :) thanks for the feedback, Kayla.
-
-
Michaelle — Reply
Made these for the first time yesterday. We loved them. I made them 1/2 sized and will be making them even smaller next time and use them as a base for a pass around hors d’oeuvre. We loved this recipe.. Thank you Rachel!
I’m eagerly awaiting your next cookbook.-
Rachel Conners — Reply
So glad you’re loving them, Michaelle!
-
-
Akiko Hyodo — Reply
SO excited to make these! Can they be frozen afterwards? Would love to make a big batch!
-
Rachel Conners — Reply
Yes, they freeze so well! Enjoy :)
-
-
Marie D — Reply
I’ve read to the recipe several times, and also the text above, the recipe calls for one amount of warm water, but it never says anywhere, how much water to use for the yeast activation, and how much water to use for the psyllium husk gel. In the blog post itself it also mentions if you’re using psyllium husk powder to use 75% the amount called for and in one of the answers to a comment it says 80% of what the amount called for in the recipe is. Is it 75% or 80% if using psyllium powder? Looking forward to making these once. I know the answers to these questions. Thank you thank you
-
Rachel Conners — Reply
Hi Marie, it says the specific amounts in the recipe card – under the “to activate the yeast” section you can see it says 60g of water, and in the “for the flatbreads” subheading you can see it calls for 190g of water to mix with the psyllium. 75% should work – the difference between 7.5g and 8g is pretty marginal and it will work both ways!
-
-
Jim — Reply
Worked out really good. Needed a little more potato flour because it was hard to convert grams to standard measurements. Tasted great, held together nicely. Nice detail. Thank you.
-
Rachel Conners — Reply
Glad you enjoyed them, Jim!
-
-
Akiko — Reply
I made these and OMG. SO GOOD!! the best part? They don’t rip or fall apart while eating them, which is a miracle in the gluten free world. These are a weekly staple! Making a big batch right now to freeze a bunch!!
-
Rachel Conners — Reply
So glad you’re loving them, Akiko! Thanks so much for the kind feedback :D
-
-
Hadeel — Reply
Hello…
The recipe and the comments really fired up my interestI have one problem though… I’m allergic to yeast and can’t use baking powder cause it contains corn…
What should I do? Any alternatives?
-
Rachel Conners — Reply
Hi Hadeel, this recipe was made to use yeast which is unfortunately hard to substitute for – you could use sourdough starter instead if you have one of those? This recipe is great for a sourdough flatbread.
-
Hadeel — Reply
Thank you dear…
I don’t have a sourdough discard actually ♀️
But…
Thanks anyway… for your time and your amazing recipes.-
Hadeel — Reply
I’m sorry… but I don’t know how the above emotion got there.
-
Rachel Conners — Reply
This recipe uses yeast, so no need for sourdough discard!
-
-
-
-
Anne — Reply
Can I leave dough in fridge until ready to cook?
-
Rachel Conners — Reply
I haven’t done this but others have reported that it works well for them!
-
-
RaRa — Reply
could u please put this in metrics too?? european here :/
-
Rachel Conners — Reply
Hi RaRa, grams are a metric measurement so I’m not sure what you mean?
-
-
Daryll — Reply
Wow! I had given up trying gluten free tortillas or anything like that. I made these tonight and they were amazing. Love them! I can’t wait to get the cookbook.
-
Rachel Conners — Reply
So glad you’re enjoying this recipe, Daryll! My favorite as well :)
-
-
karen — Reply
Made as written except subbed sorghum flour for the oat. they turned out amazing! can’t wait to use for pizza! so happy with the results!
-
Rachel Conners — Reply
So happy you loved them, Karen! They make a great pizza crust :) enjoy!
-
-
Donna — Reply
Can I institute psyllium husk for something comparable?
-
Rachel Conners — Reply
I wouldn’t recommend it – no other ingredients work in the same way. You can read all about psyllium husk here, and see why it’s so imperative for gluten-free breads.
-
-
Alicia De la Roca — Reply
These are amazing and delicious, also very forgiving. I beat my dough with a rubber spatula and didn’t knead by hand. The first one I tried getting into the pan failed and I had to reroll, it still came out perfectly. Going to try some classic naan toppings next
-
Rachel Conners — Reply
So glad you’re loving the recipe, Alicia! :)
-
-
G — Reply
I am not GF, but an old friend has recently converted and I am making her a cioppino. I made a test batch of these flatbreads today to make sure they tasted good before dinner tomorrow. Only variation was ~1T Za’atar(B&B). OMG, I tried a corner, then ate 3 with olive oil as they were coming out of the pan. Second batch will be tomorrow.
Thank you so much for this recipe-
Rachel Conners — Reply
So glad you’re enjoying the recipe!! One of my faves. Hope your friend loves them too!
-
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
