Soft & Pillowy Gluten Free Flatbread
This flatbread is so delicious and you would never know it’s are gluten free. They are pillowy and soft in the center with a great crisp on the outside. Perfect for pizza or just tearing and dipping in your favorite sauce!
I have always loved naan and flatbread style pizza so this recipe is one I’ve made many times. From the smell of them cooking in a cast iron skillet to biting into the warm soft center they are my happy food. They are a perfect side for Mediterranean dishes or as a base for an easy thin crust pizza. The possibilities are truly endless with these flatbreads so get creative and let us know in the comments how you used them!
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Flatbread Ingredients
- gluten free flour (I used Bob’s Red Mill 1:1)
- tapioca flour
- salt
- xanthan gum
- olive oil
- water
- melted butter or vegan butter (optional)
- garlic powder (optional)
What Can I Use These Flatbreads For?
These flatbreads have so many uses which is why I make them basically every week. I love making pizzas out of them like the ones shown below but they are also great for dipping in hummus or other dips. My girlfriend loves making quesadillas and tacos with them but they are also perfect for Mediterranean and Indian dishes. The possibilities are endless with this soft and pillowy flatbreads so get creative and let us know how you used them for your next culinary masterpiece!
Are These Flatbreads Allergen Friendly?
Absolutely! I designed this recipe to be free from gluten, dairy, soy, and they can also be potato and corn free depending on the flour blend you use. Ive used a couple different flour blends so go with whatever suits your dietary restrictions, I know that Cup4Cup and Better Batter flours also work well in this recipe.
How To Make The Perfect Flatbreads
The key to getting that pillowy texture to these flatbreads is rolling the dough as thin as you can get it. The thinner the dough the more air bubbles will form which gives them that airy and soft texture. If they are rolled out too thick they will not form those air bubbles and they tend to be thick and chewy. You are shooting for between 1/16 of an inch and an 1/8 of an inch thick. Make sure your workspace is very well floured when rolling out the dough, with dough this thin you want it to come off your surface with ease or it will rip if it sticks too much.
Another trick to making a great tasting flatbread is brushing them with garlic butter before you cook them. The garlic really adds a great savory taste to them and the butter helps them stay soft while also helping them form a nice crust on the outside. You can skip this step but I think it adds a lot to the flavor of these flatbreads especially if you are using them for pizza or as a side. If you need these to be vegan or dairy free just substitute the butter for vegan butter or oil.
What Shape Should I Make These Flatbreads?
I like making an oblong shape for my flatbreads like an oval or rectangle with rounded edges. This is totally up to you though, just make sure they rent too big for your pan.
Soft & Pillowy Gluten Free Flatbreads
Equipment
- 1 Mixing Bowl
- 1 whisk
- 1 Rubber Spatula
- Measuring Cups
- Measuring Spoons
- 1 Rolling Pin
- 1 cast iron skillet
Ingredients
- 1 ½ cups gluten free flour plus more for dusting (I used Bob's Red Mill 1:1)
- 1 tsp xanthan gum
- 10 tbsp tapioca flour (same as tapioca starch)
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup water
- 4 tbsp melted butter or vegan butter (optional for brusing)
- ¼ tsp garlic powder (optional)
Instructions
- In a mixing bowl whisk together the gluten free flour, tapioca flour, xanthan gum, and salt until well combined. In a separate bowl combine melted butter and garlic powder (Optional for brushing)
- In the same bowl as the dry ingredients pour in the water and oil and mix until a smooth dough forms with no clumps of flour. On a well floured surface roll out half the dough until it is between 1/16 and 1/8 of an inch thick, the thinner the better. cover the other half of the dough with plastic wrap or a towel between rolling so it doesn't dry out.
- Place a cast iron skillet on a stovetop burner on high heat and allow to heat up for about 2 minutes. While the skillet is heating cut out the desired shape of your flatbreads being sure they are not too big for your pan, about 8" in diameter is recommended. Continue rolling out the dough until all dough has been used and you have about 5 flatbreads.
- Brush one side of the cut flatbread with the garlic butter, If not using butter lightly spray the pan with cooking spay or lightly brush the flatbread with oil. Gently place the flatbread brushed side down into the hot pan and brush the other side of the flatbread with the butter or oil. Allow the flatbread to cook for about 60-90 seconds on one side before flipping and cooking for another 60-90 seconds on the other side. remove from the pan and repeat this step with the remaining flatbreads.