Fluffy Stovetop Gluten-Free Flatbread
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.
Servings 4 flatbreads
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.
Notes
Recipe inspired by this gluten-free sourdough flatbread recipe.
