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This soft gluten free flatbread bends, folds, and wraps without cracking. It’s quick enough for a weeknight, made without yeast, and perfect anywhere you’d use pita, naan, tortillas, or sandwich bread.
Make the dough now and cook it right away, or portion and chill it for later. Either way, you can have warm, fresh flatbread in minutes, any night of the week.
“These are AMAZING! They are going to be a regular part of the rotation for sure. They were super easy to make and came out so well. Thank you thank you thank you! Even gluten-eaters loved them, and we all know that’s the truest test!”
Why this recipe works
Most gluten free flatbread is either too stiff or too fragile to wrap around and contain any fillings. This one is soft, flexible, and chewy enough for gyros, burritos, sandwiches, or quick mini pizzas.
The ingredient balance is what makes the texture work. A good all purpose gluten free flour blend gives the dough structure, and added tapioca starch provides much-needed stretch and chew.
The method and ingredients are simple, but the details matter. Letting the dough rest helps the flour absorb moisture for easy handling, and rolling the cooked flatbread while it’s still warm helps it stay flexible as it cools.
Recipe ingredients
Here’s what you need to make this recipe, including some information about what purpose each ingredient serves in a successful result:
- Gluten free flour blend: The base of this recipe is a high quality all purpose gluten free flour blend, which provides the basic structure and mouth feel, so be sure your blend doesn’t use a gritty rice flour. I highly recommend Better Batter’s original blend and Nicole’s Best with xanthan gum as directed. Bob’s Red Mill gluten free 1-to-1 should also work.
- Tapioca starch/flour: Even though all my recommended blends contain some, adding more helps create more stretch and pliability.
- Baking powder: Adds rise and those bubbles that form on the bread for beautiful brown spots.
- Salt: Brightens the flavor of the bread.
- Olive oil: Adds flavor, richness, and tenderness.
- Milk: Brings the dry ingredients together into a pliable dough. Use unsweetened nondairy milk for vegan flatbread. Avoid nonfat milk, whether dairy or not, for best texture and flavor since fat adds richness.
How to make gluten free flatbread
I’ve doubled the recipe to make 4 flatbreads for these photos, since it’s easier to view the ingredients well in larger amounts. To do the same, just change the yield in the recipe card from 2 to 4.
Make the raw dough
Whisk together the dry ingredients (flour blend, tapioca starch, baking powder, salt) in a large mixing bowl to avoid any clumps of individual ingredients. Create a well in the middle of the dry ingredients to make combining easier, then pour in the wet (olive oil and milk). Mix together to form a cohesive dough.
Rest the dough
Let the dough sit briefly to let the flours absorb the moisture. This will make it easier to handle the raw dough without adding much extra flour to avoid stickiness, which can make the flatbread dry and stiff.
Divide the dough
Separate the dough into equal pieces, each about 5 ounces. Weighing on a scale makes precise portions easy.
Chill each portion
Wrap each portion of dough tightly in plastic wrap so it doesn’t dry out when you refrigerate it for 30 minutes to make it easier to handle since the fat in the dough becomes firmer.
Shape the flatbread
Lightly flour the dough, roll it into a rough round, then gather it into a ball and roll again into an 8-inch circle. This is the best way to work the dough a bit so it rolls out smoothly without having to add too much extra flour.
Cook the first side
Grease your skillet very lightly so the bread doesn’t fry but also doesn’t stick. Heat the skillet, then place the shaped raw flatbread on it, and cook for 1 minute, no more. You’ll come back to this side once it has a sealed surface.
Cook the second side
Flip, and cook on the second side, pressing down on the bread with a large, flat spatula to make sure it makes good contact with the skillet and creates some golden brown spots.
Cook the first side again
Flip again and cook until the surface looks dry and no longer glistens. Wrap the cooked flatbread in a tea towel to keep it warm, rolling it around the towel if you intend to roll it around a filling. This helps it create a memory so it rolls easily even when it’s no longer warm.
Expert tips
Cook in stages
Make only as many flatbreads as you intend to sit down and eat the same day. The raw dough stores really well in the refrigerator, but the cooked bread does tend to get stiff when chilled.
Roll when warm
Rolling flatbread while it’s still warm helps it stay flexible when cooled. It’s just like rolling a yule log or Swiss roll, warm dough remembers its shape.
Test your skillet first
Your skillet should be hot enough to sear quickly, but not burn. Test it by cooking a small dough piece first. A cast iron skillet works best for that golden, blistered finish.
Ingredient substitutions
The only common allergen in this recipe is dairy, and even that’s easily replaced. This flatbread is naturally egg-free.
Dairy free
Use any plain, unsweetened plant-based milk instead of dairy. I like almond milk best for flavor and texture.
Water works in place of milk, though the flatbread will be slightly less tender. It’s still soft, just not quite as rich as recipes that use yogurt, like our gluten free naan.
Tapioca starch/flour
Tapioca starch makes the dough pliable and helps create that chewy texture. In a pinch, you can try superfine glutinous (sweet) white rice flour as a substitute, though results may vary.
Storage instructions
Wrap cooked flatbreads tightly in plastic wrap or Press’n Seal. They stay fresh at room temperature for a whole day, and even up to 2 days.
To refresh, lightly sprinkle with lukewarm water and either microwave for 20 seconds or warm in a hot skillet for 10 seconds.
For longer storage, freeze flatbreads in freezer-safe wrap for up to 3 months. Thaw at room temp or in the microwave before refreshing.
You can also refrigerate the raw dough, portioned and wrapped, for up to 5 days. Don’t refrigerate the cooked bread, as it becomes stiff and dry.
Gluten Free Flatbread Recipe
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Ingredients
- ¾ cup (105 g) all purpose gluten free flour blend, (See Recipe Notes), plus more for sprinkling
- ½ teaspoon xanthan gum, omit if your blend already contains it
- 5 tablespoons (38 g) tapioca starch/flour, (See Recipe Notes)
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 tablespoon (14 g) extra virgin olive oil
- ½ cup (4 fluid ounces) plain unsweetened plant-based (for vegan) milk, or cow’s milk, chilled
- Neutral oil for the skillet, like grapeseed, canola, or vegetable
Instructions
Make the dough
- In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to combine well.
- Add the oil and milk, and mix to combine. The mixture will seem very wet at first, but the flour will begin to absorb the liquid quickly and the dough will become stiffer.
- If the dough doesn’t come together, knead it briefly with clean hands until smooth.
- Ideally, divide the dough into 5 ounce portions (as written, the dough makes 2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and up to 3 days. You can also work with the dough immediately, if you don’t have time to chill it.
Shape and cook the bread
- Heat a cast iron skillet that’s at least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium heat. Place a flat, wide spatula and a tea towel on the counter next to the skillet.
- If you’ve chilled the dough in portions, unwrap and work with one piece at a time. If the dough hasn’t been divided, divide it in two equal halves, each weighing about 5 ounces.
- Turn each piece of dough out onto a very lightly floured flat surface, and sprinkle lightly with extra flour. Cover the remaining dough loosely with a cloth to keep it from drying out.
- Sprinkle the dough lightly with more flour and begin to roll it into a round, sprinkling lightly with more flour as necessary to prevent sticking. The edges will be jagged and a bit rough.
- Gather the dough together and repeat the process at least once more, until the dough is smoother. Roll the dough into an approximately 8-inch round, turning and flouring lightly as necessary. The edges should be less rough, but this is rustic flatbread.
- Brush about 1 teaspoon of neutral oil on the hot skillet. Pick up the prepared raw piece of flatbread and place it flat in the center of the skillet, taking care not to bend any of the edges.
- Allow it to cook for about 1 minute without disturbing it, or until the edges begin to lift. Slide the spatula underneath the flatbread, ensuring that there are no spots that are sticking.
- Flip the flatbread over and allow it to cook for another minute, pressing it firmly back onto the skillet with the spatula to prevent it from puffing up. You can also take a toothpick and prick any bubbles to deflate them.
- Continue to cook the flatbread, flipping it frequently, until it is set on both sides and doesn’t glisten anywhere. It should take 2 to 3 minutes total.
- Remove the flatbread from the skillet, place it in the center of the tea towel, and fold the edges of the towel over on it to enclose it and keep it warm.
- Repeat with the second piece of dough, adding more oil to the skillet if needed.
To roll the flatbread
- If you'd like to roll them in a coil while they are still very warm, open the tea towel and remove both pieces of bread. Place one about 4 inches from one short end of the towel, fold the edge over the bread, and roll the bread tightly in the towel.
- Place the second flatbread on the unrolled portion of the towel, and repeat the process, rolling until the two flatbreads are tightly wrapped in the towel. Allow them to cool for at least 5 minutes wrapped in the towel before unwrapping and serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
If the dough is too wet, add tapioca starch 1 teaspoon at a time until it’s no longer sticky.
If it’s too dry, add milk 1 teaspoon at a time, just until it comes together.
No—tapioca starch is essential here, even if it’s already in your blend. It improves dough texture, makes rolling easier, and adds chew.
Possibly! The dough is stable enough to grill if your grates are very clean and well-oiled. Try one flatbread as a test.
Hi!!
I found your recipe and I tried. I used sarracin flour for the flour plus the tapioca. It come up twice really gummy that you can’t even manage, it sticks as hell in to the fingers. I had to throw away. Then I tried with coconut flour instead of the sarracin and it came out nicer. However, even that was no sticky, when we tried to put the dough to make the flatbread and shaped to later cook it in the pan we could not make it. It was breaking in pieces, it didn’t had any consistency at all. So again, we had to throw it away.
Why do you think this is happening? I use every step of your recipe and every ingredient. You did not state that is necessary any special kind of gluten free flour, just a gluten free flour right? I used two different ones and seems none is working. Looking forward to hear from you. I am so looking to make this flatbreads.
Anna, recipes are formulas. Even the best gluten free recipes must use appropriate flours. None of those is an all purpose gluten free flour blend. Every time I have “all purpose gluten free flour” as an ingredient, I link to a page that discusses what blends and where to use, extensively. Please click there and read the whole page and read this post. It discusses the need for specificity, and explains precisely what I mean. That’s why food bloggers have long posts.
Oh my gosh, this is my new favorite gluten free flatbread/wrap, it’s the perfect mix of light and chewy. My dough was soft but still rolled out beautifully with the additional tapioca starch. 5 out of 5 as usual!
I’m so glad, Mimi! I feel like this is one of those recipes that sneaks up on you. It’s not filling a need you necessarily already knew you had, but once you make it, you get it!
I am on the aip paleo diet and can’t have nuts or dairy. Can I use coconut milk? Also can I use cassava flour?
I’m familiar with cassava flour, Amanda, and I know the 1:1 claims they make. They’re simply not true. Gluten free baking requires gluten free recipes that are developed for particular types of flours. You cannot use cassava flour here, or in any of my other recipes that aren’t designed for it.
Not specific to this recipe, but some call for Ultratex 3. I have found Ultratex 8 fairly easily, but wonder if you could tell me if the amount used needs to be adjusted? Thanks.
I’m afraid I don’t know, Pauline, but I suspect that it is 8 times as strong as Expandex (in my experiments, Ultratex 3 is 3 times stronger, which I’ve accounted for). Eight times stronger would be extremely significant and make it much more difficult to use effectively for a number of reasons. I don’t recommend trying.
If I’m serving with soup, should I put anything inside the bread? Or on top? Herbs and cheese?
This is a wrap, Anne. You roll things inside it. You can’t add anything to the recipe itself, no.
I just made this bread today for the first time. Very easy to put together. I am no stranger to baking and making my own dough. Pizza, calzones etc. tasted pretty good. Needs to be a little thinner so I will definitely make this again to perfect it. Thank you as I now have a gf wrap!
My dough has turned out really sticky… as in i cannot handle without it sticking all over my hands and I’ll never be able to roll out. Should i add more flour?
I’m afraid you’ll have to try to figure out where you deviated from the recipe as written, Phoebe. My first guess is that you made ingredient substitutions, most likely the flour blend, and perhaps measured by volume, not weight. It’s a very simple recipe, and it must be followed precisely.
Great recipe and these are great for wraps- won’t be buying gf wraps again.
That’s awesome, DJ, all around. I feel the same way!
Hello Nicole,
I am new to gf baking (and was not one to bake much in the first place) so I truly appreciate the simplicity of your recipes. The videos help too! Tried your popovers yesterday and plan to try your flatbread later this week. Thanks so much!
I’m so glad you’re feeling increasing confidence, Suzanne! Having to eat gluten free can make it more important to learn to bake for sure.
Any idea what the calorie and carb count of these are? My husband who is celiac also has Type I diabetes and so he has to be careful of the carbs.
Feel free to plug the information into an online nutrition calculator, Wendy. That’s all I would do.