Soft, Fluffy Gluten-Free Flatbread (Extra Easy)

Name: Soft, Fluffy Gluten-Free Flatbread (Extra Easy)
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean, American
Ingredients: ¾ cup warm water (heated to 110℉); 1 teaspoon active dry yeast; 1 teaspoon granulated sugar; 1⅓ cup gluten free all purpose flour ((I recommend Cup4Cup GF flour, see recipe notes for dairy-free)); 3 tablespoons potato starch; 2 teaspoons psyllium husk powder,; ¾ teaspoon baking powder; ½ teaspoon salt; 1 tablespoon olive oil (and more for shaping and rolling)

9 steps

Prep:10min

Learn how to make soft gluten-free flatbread perfect for pita, wraps, naan, sandwiches, flatbread pizza, and more! This easy, one bowl recipe cooks in minutes on the stove top with a doughy, fluffy texture, fooling anyone it's both gluten-free and vegan! The trick? Using a two simple ingredients boosts the dough's elasticity, making it easy to shape, roll, and extra soft!

Updated at: Tue, 11 Jul 2023 03:18:24 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories175.2 kcal (9%)

Total Fat6.4 g (9%)

Carbs34.9 g (13%)

Sugars1 g (1%)

Protein1.8 g (4%)

Sodium309.1 mg (15%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

¾ cupwater

warm, heated to 110°F

1 teaspoonactive dry yeast

1 teaspoongranulated sugar

1 ⅓ cupgluten free all purpose flour

I recommend Cup4Cup GF flour, see recipe notes for dairy-free

3 tablespoonspotato starch

2 teaspoonspsyllium husk powder

¾ teaspoonbaking powder

½ teaspoonsalt

1 tablespoonolive oil

and more for shaping and rolling

Instructions

Step 1

Begin by heating the oven to 150ºF. Once it reaches temperature, turn it off. This will serve as an extra warm place for the dough to rise.

Step 2

In a small bowl combine the warm water, yeast, and sugar. Whisk and set aside for 5 minutes to activate. When ready it will be frothy on top.

Step 3

In a large bowl of stand mixture with paddle attachment, combine the gluten-free flour, potato starch, psyllium husk, salt, and baking powder. Mix on on speed.

Step 4

Add in the yeast / water mixture and oil. Mix on medium speed for 3 minutes. If you do not have a stand mixer, mix with a wooden spoon to combine well.

Step 5

Scrape the dough into the middle of the bowl. Cover with plastic wrap and place in the warm oven, leaving the door slightly ajar for 5-10 minutes before closing. Let rise for 45 minutes.

Step 6

When read to shape, pour a little additional olive oil to dip your fingers in if the dough sticks. Place a large sheet of parchment paper on a workspace. Use slightly greased fingers to divide the dough into 5 equal-sized balls. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, heat a dry nonstick skillet over medium heat.

Step 7

Move the balls to the side, keeping covered. On the parchment spread a very, very light sheen of olive oil. Place one ball in the middle and flatten into a thick disc. Use a rolling pin to shape into a 6½-inch circle, rotating quarter turns as you roll to maintain a round shape.

Step 8

Use a spatula to lift the flatbread onto the hot skillet. Cook, undisturbed, for 1½ - 2 minutes, flip, and cook for an additional 1½ - 2 minutes. Make sure to cook just as long on second side, or they will be dense and not as fluffy (even if they look "done.") As the flatbread cooks, roll out the next one.

Step 9

Transfer to a clean, lint-free kitchen towel and cover to keep warm as you roll and cook remaining flatbreads. Serve immediately.

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