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10 minute gluten-free flatbread (one bowl, so easy)

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5 from 15 reviews

one bowl + 10 minutes = fresh bread 
recipe can be scaled easily. 

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

  1. In a medium bowl, Whisk together the yogurt, egg white and honey until smooth. 
  2. 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. 
  3. 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. 
  4. 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. 

Find it online: https://www.zenbelly.com/gluten-free-flatbread/