You can make this Fluffy Gluten-Free Flatbread Recipe quickly on the stovetop 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. Top 8 allergen-friendly.

I’ve dreamed of this kind of gluten-free flatbread for years. I’ve mourned over my inability to eat naan bread when at Indian restaurants, and been so sad to order a falafel salad instead of the wrap because no pita for me. I truly, truly cannot believe it’s taken me this long to recreate the gluten-free naan/pita/flatbread goodness I’ve been missing for so many years.

This gluten-free flatbread makes for the perfect gluten-free pita to wrap up your kebabs, the perfect gluten-free naan (also vegan!) to scoop up your curries, and works well to wrap up anything you’d want to fill it with. It’s…

  • Chewy and soft
  • Sturdy enough to hold all your fillings
  • Bubbly and fluffy
  • Only 7 ingredients
  • Gluten-free, vegan and nut-free
  • Absolutely delicious

Pssst – if you like this recipe, you’ll love all of these gluten-free bread recipes, too!

What ingredients do I need?

  • Active Dry Yeast: this gives us those beautiful bubbles to lighten and leaven this flatbread.
  • Raw Cane Sugar: not for sweetness, this sugar is just here to feed the yeast.
  • Filtered Water: to activate the yeast & hydrate the psyllium!
  • Psyllium Husk: don’t skip this – it makes the dough easy to work with and gives the flatbreads a nice chew. If you’re using psyllium powder, use 75% of the amount called for.
  • Brown Rice Flour: this is what I tested with, but white rice flour, sorghum flour, or another favorite mild-flavored grain flour will also work.
  • Potato Starch: you can use any other starch here too, like tapioca flour or arrowroot starch.
  • Sea Salt: because no recipe is complete without it!

How to make gluten-free flatbread:

Step 1: Begin by activating the yeast with the sugar and warm-hot water (it should be hot to the touch, but not so hot you can’t hold a finger in it — think hot bath temperature). While it activates, combine the water and psyllium husk and let gel.

Step 2: In a mixing bowl, combine the brown rice flour, potato starch, and salt. Whisk to combine, and then add in the activated yeast and psyllium husk mixtures.

Step 3: Use a dough whisk or a stand mixer to mix the dough until completely combined.

Step 4: Divide into four equal pieces and let rise for one hour. They’ll just about double in size.

Step 5: Roll out each flatbread. I like doing this on a piece of lightly floured parchment. I do one at a time, and as one cooks, I roll out the next one.

Step 6: To cook each flatbread, heat a non-stick pan over medium-high heat. Add a little bit of oil to the pan and place the flatbread on top. Cook for 3-4 minutes on each, brushing the top with oil before you flip it over. It should bubble and get browned. Repeat until all flatbreads are cooked!

Step 7: Serve warm with your favorite soup or curry! You can reheat leftovers in the toaster for a few minutes, or over the stove with a lid.

Can I flavor this gluten-free flatbread?

Yes, absolutely! Although not entirely traditional, I love making this into a “gluten-free naan” with garlic on top, but you can add so many different flavors and fillings. Here’s some of my favorite ways to add flavor to these gluten-free flatbreads.

  1. Combine melted butter (vegan if needed) and minced garlic in a bowl, and brush on top of the warm flatbreads for a gluten-free garlic naan. Garnish with herb of choice.
  2. Mix herbs and/or spices into the dough before cooking.
  3. Add cheese (vegan if needed) into the center of the dough ball before rolling it out for a cheese-filled flatbread.
  4. Add very thinly sliced onions into the dough for a gluten-free onion flatbread.

Can I make these flatbreads ahead of time?

They’re best when fresh off the stovetop, but they can definitely be made ahead of time if you prefer.

To prep ahead: prepare the flatbreads all the way through cooking, let cool, and store airtight in a ziplock plastic bag in the refrigerator until ready to use.

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.

What to serve gluten-free flatbreads with…

Rachel Conners

Fluffy Stovetop Gluten-Free Flatbread

4.97 from 26 reviews
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.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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

Equipment

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.
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