Gluten-free Flatbreads (12") Recipe

1. Proof the yeast

In a small bowl, combine the warm water (should be about 100–110°F / 38–43°C), granulated sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If the mixture does not foam, the yeast may be inactive — start over with fresh yeast.

2. Mix dry ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend and fine salt to ensure even distribution. If your flour blend does not include xanthan gum, add 1 teaspoon xanthan gum now (not included in ingredients list).

3. Combine wet and dry

Make a well in the center of the dry ingredients. Add the foamy yeast mixture, olive oil, and eggs. Use a sturdy spoon or a stand mixer fitted with a paddle attachment to combine until the dough comes together. The dough will be slightly sticky but should hold its shape. If it's too dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time. If too wet, add up to 2 tablespoons additional gluten-free flour, 1 tablespoon at a time.

4. First rest

Cover the bowl with plastic wrap or a damp towel and let the dough rest in a warm draft-free spot for 30–45 minutes. The dough will slightly puff from the yeast; gluten-free doughs won't rise as dramatically as wheat doughs.

5. After the resting time, turn the dough out onto a lightly floured surface (use the 1 tablespoon gluten-free flour for dusting). Divide the dough into two equal portions for two 12-inch flatbreads, or four portions for smaller 6-inch rounds. For two 12-inch, shape each portion into a rough disc and let rest 5 minutes to relax.

6. Place one dough portion between two pieces of parchment paper or on a silicone mat. Using a rolling pin, roll from the center outward into a 12-inch (30 cm) circle, about 1/8 to 1/4-inch (3–6 mm) thick. If the dough sticks, dust the parchment lightly with gluten-free flour. Repeat with the second portion.

7. Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Reduce heat to medium. Lightly brush the skillet with 1 teaspoon oil or spray.

8. Carefully peel one flatbread (with parchment) and transfer to the hot skillet — you can slide the flatbread off the parchment onto the skillet, or cook on the parchment briefly and then peel it off. Cook 1–2 minutes until bubbles form and the bottom develops golden-brown spots. Flip and cook the other side 1–2 minutes. Adjust heat as needed to avoid burning; you want a moderate sizzle.

9. Repeat with the second flatbread, adding the remaining 1 teaspoon oil to the skillet if needed. If flatbreads puff excessively, press gently with a spatula to maintain even thickness. Total cooking time per flatbread is typically 2–4 minutes.

10. If you prefer softer flatbreads, immediately after removing from the skillet, brush each side lightly with 1 teaspoon water and wrap in a clean kitchen towel for 5 minutes to steam and soften.

11. Place flatbreads on a cutting board. Optionally brush lightly with olive oil, sprinkle with flaky sea salt and chopped herbs. Slice or keep whole and serve warm.

12. Storage: Cool completely, then stack with parchment between each flatbread and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a skillet over low heat or wrapped in foil in a 325°F (160°C) oven until warmed through.