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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…
Fluffy Stovetop Gluten-Free Flatbread
Ingredients
To activate the yeast
- 3 g active dry yeast
- 10 g raw cane sugar, maple syrup or honey works too
- 60 g filtered warm water
For the flatbreads
- 10 g whole psyllium husk, to use ground psyllium husk, use 8g
- 190 g filtered water
- 130 g brown rice flour
- 80 g potato starch, can also use arrowroot or tapioca starch
- 4 g 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.3 g active dry yeast, 10 g raw cane sugar, 60 g filtered warm water
- 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.10 g whole psyllium husk, 190 g filtered water
- In a large mixing bowl or the bowl of your stand mixer, mix together the flour, starch, and salt. Whisk to combine.130 g brown rice flour, 80 g potato starch, 4 g sea salt
- 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.Olive oil
- 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.
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.
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!
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!
SO glad you’re loving it Miranda, thanks so much for the feedback!
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.
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 :)
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 :)
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!
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!
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.
Is the fluid measurement mils or grams as I have found this can make a difference.
Everything is in grams.
This flatbread was really amazing! Will definitely be keeping this recipe handy!
So glad you loved it, Cindy!
Can you freeze these?
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.
These are amazing as pita bread! Take it from a Greek girl
So glad you’re loving them!!
This is such an easy and delicious recipe! Followed it exactly and they came out perfect Such a great texture. Thank you!
So glad you’re loving them, Kelli!
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!
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.
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.
So glad you’re loving them, Michaelle!
SO excited to make these! Can they be frozen afterwards? Would love to make a big batch!
Yes, they freeze so well! Enjoy :)