Freshly baked bread isn’t something we get a lot of when we’re gluten-free, and if you also avoid yeast, it’s even more of a rarity. It’s sad, really, because freshly baked bread is one of the loveliest things. But don’t despair, this gluten-free flatbread is here to give you a warm carby hug!
you won’t believe how easy it is to make this gluten-free flatbread
This flatbread is made in the style of naan, in that it’s cooked in a skillet. In fact, this recipe is in Paleo Soups & Stews and it’s called Naan, so you’re welcome to call it whichever you’d like. If you want to serve this as garlic naan, just brush it with garlic butter or ghee and some fresh cilantro before serving.
I most recently made this gluten-free flatbread as part of my Chicken Shawarma cooking class. In addition to the flatbread and chicken, we made a simple cucumber tomato salad and lemon tahini dressing. Plus a cocktail, all in under 90 minutes! That means this entire meal could be on your table in under an hour – considering it takes quite a bit longer in a class format than it does when you’re just cranking it out in your kitchen. (btw if you haven’t signed up for a cooking class yet, what the heck are you waiting for?!)
This flatbread is EASY – We’re talking one bowl, and no hard to find ingredients.
What you’ll need to make gluten-free flatbread:
- almond flour
- tapioca starch or arrowroot starch
- yogurt or dairy-free yogurt
- an egg white
- a little maple syrup or honey
- salt
- baking soda
- butter or ghee
How to make gluten-free flatbread:
- Mix the yogurt, egg white and honey in a bowl.
- Add the dry ingredients and stir to combine, adding more tapioca starch if necessary to achieve a workable but soft dough.
- Cook in a buttered or oiled pan for a minute or two on each side.
Really – that’s it! This recipe makes a somewhat small amount, but is easily scaled. You can also make two at a time in one pan if you make them more oblong.
10 minute gluten-free flatbread (one bowl, so easy)
one bowl + 10 minutes = fresh bread
recipe can be scaled easily.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 flatbreads
- Category: bread
Ingredients
- 1/4 cup plain yogurt or dairy-free yogurt
- 1 egg white
- 1 teaspoon honey or maple syrup
- 1 cup almond flour
- 3/4 cup tapioca starch or arrowroot starch (plus more if needed and for flouring the surface)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons butter, ghee, or oil
Instructions
- In a medium bowl, Whisk together the yogurt, egg white and honey until smooth.
- Add the almond flour, tapioca starch, salt and baking soda. Stir into a smooth dough, adding more tapioca starch if necessary to achieve a smooth, workable but still soft dough. You want it to be just past the point of sticky.
- On a floured surface, divide the dough into 4 sections and press each one into an oblong shape, getting it as thin as possible. Using parchment when working with sticky dough can make it easier.
- Heat a large heavy skillet over medium heat and add about 1/2 tablespoon of butter. Once it melts, add two of the flatbreads and cook for 1 1/2 – 2 minutes per side, or until browned and puffy. While it cooks on the first side, place a few small pats of butter onto the top, so when you flip it, the second side gets buttered. Transfer to a plate to keep warm and repeat with the remaining flatbreads.
Notes
If doubling the recipe, use one whole egg instead of one egg white.
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Kathryn says
ooooh looks amazeballs! Can’t wait to try. I am going to be annoying and ask if you think you can sub anything for almond flour? I just discovered I have an almond sensitivity. WAAAAHHH 🙁
zenbelly says
honestly I have no idea without trying it with different flours. Generally sunflower flour works well as a replacement but I haven’t tried it with this recipe. Sorry to hear that, it’s a tough thing to be allergic to 🙁
Laura says
Can you substitute arrowroot floyr for the tapioca?
Laura says
Ooops! I just noticed you stated in recipe that you can use either tapioca or arrowroot. Can’t wait to make it!
zenbelly says
haha yep! tapioca and arrowroot can almost always be swapped for one another, they’re the easy-going flours of the grain-free world. 🙂
Roberta says
Please don’t scream over me for this question, I perfectly undestand it may sound silly and boring, but I really can’t have arrowroot nor tapioca nor any other starches due to a serious problem that affect my whole digestive tract after surgery for a rare disease… could there be a chianche to make something almost near to this appealing recipe with xanthan gum or guar gum or maybe psyllum husk (powder)? If so, could you give me an idea of the amount required in proportion of other ingredients used? Apologize again my question, I was intimidate to write it but then I decide to risk hoping that your good disposition to help may be applied to my case too… I am following you since years silently, trying to adapt by myself the recipes when needed, and always getting inspirations, so thank you for the time and effort you put in sharing your ideas and also your thoughts in your always appreciated newsletter 🙂
zenbelly says
Hi Roberta,
I won’t scream at you, but I unfortunately don’t really have an answer without testing it out myself. If you’re accustomed to making these types of adjustments, you probably have more knowledge on the topic than I do! I would just mix all the ingredients together minus the starch and slowly add psyllium or whatever you want to use until you get a workable dough.
BLM says
Made this last night! Wow, so delicious- it’s all I want to eat now. I’ve really been missing naan & pita lately so am stoked to have this as a fast and easy alternative.
I didn’t have any yogurt so pureed some vegan feta with almond milk and lemon juice, and used a full half cup of it for the recipe instead of 1/4 cup. It was perfect!
Stephanie says
This flatbread/naan is outrageously delicious! I’ve been in a food rut for months and hardly cooking – made this tonight and already planning on make more this week. I used Forager Cashew Milk yogurt as a diary free option. Thank you so much Simone for always creating the hands down best gf bread recipes!
Ginette says
Discovering your website and tried this flatbread. Amazing! Thank you so much: bread at last!!
zenbelly says
hooray! So glad you found the site and loved the bread!
Mariana Valdez says
I just made these and they were awesome! My hubby said they tasted just like freshly made pita bread. So so good and really easy to put together. Thanks for sharing this recipe with the world!
Jean says
I made this recipe today. All I can say is “Yum!”
Kal says
I added a few extra tablespoons of tapioca starch, but the dough was still quite sticky and I struggled to take it off the surface and put it in the pan while retaining it’s shape (it started breaking apart). Any suggestions you have would be very much appreciated! 🙂
zenbelly says
Hi Kal,
Grain-free flours can vary quite a bit, the absorbency of almond flours is different from brand to brand, batch to batch even. Egg size can play a factor too. I would just add more starch until it’s workable, or a combo of almond flour and starch until you get the consistency right.
Gayle St. Luise says
Made these last night and so delicious! I had the same question about the stickiness of the dough & will try adding a little more flour/starch. Excited to try garlic naan next!
Jennifer says
SO GOOD! These have great flavor and texture. I did not have yogurt on hand, so used lactose-free sour cream. I had an easier time handling the one that was a bit thicker than the others, so I think I will err on the side of thicker than tortilla thin. Fried in ghee…{{chef’s kiss}}
Teeny says
The recipe I didn’t know I needed! So versatile. Used it for gyros, to dip in soups and fill it with veggies and eggs. Thanks!
Liesl Calado says
Made a double batch last night on the griddle, to go with your best hanger steak. Hubby said, “there’s no way this flatbread can be gluten-free, it’s too delicious!” He also raved about the steak, said overall it was probably one of his favorite dinners. So glad I tried something new!!
Megan says
My husband said it was like dessert bread as he stuffed a second helping into his mouth. Made it with lime cilantro rice, marinated kebabs with roasted red pepper sauce and hummus – so delicious. Thank you for sharing this recipe, it will be made many, many more times here.
Donna says
Delicious! I am allergic to gluten , yeast and eggs! Just substituted water for egg. Thank you!!
zenbelly says
oh awesome I’m so glad that worked!
Susan says
Just before cooking I added some Italian seasoning and sea salt. I think I am now completely addicted. This is a fantastic recipe!
Martha says
Made this for my gluten free boys and myself. Wow! So delicious. My oldest said it was the best bread he’d ever tasted. I kinda agree.
zenbelly says
amazing! Thanks, Martha!
Angela says
Fantastic recipe! Chewy, fluffy, toasty, delicious! Want to use this as a pizza crust! What an exciting prospect.
Alex says
Suuuuper good!!! Husband and I LOVED them. Thank you sooo much for sharing your delicious recipes with us. You are my favorite.
For those curious/complaining about dough: I used maple syrup, grass-fed yogurt, Bob’s Red Mill brand arrowroot and super fine almond flour. I used parchment paper and extra arrowroot for the parchment paper surface, as suggested in the recipe, (on my fingers too when patting it out) and I had no problems with the dough.