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
- 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.Print
one bowl + 10 minutes = fresh bread
recipe can be scaled easily.
- 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
- 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.
If doubling the recipe, use one whole egg instead of one egg white.
Keywords: gluten-free flatbread, gluten-free naan, yeast-free flatbread
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