5-Ingredient Gluten-Free Flatbread Recipe: Easy & Delicious Homemade Bread

These gluten-free flatbreads are quick, flexible, and surprisingly tender for just five ingredients. I first nailed this formula after testing several flour blends and the result became a weeknight favorite in my kitchen. If you enjoy simple gluten-free loaves, you might also like this rosemary loaf for a different flavor profile: delicious gluten-free rosemary bread.

Why Make This Recipe

• Fast: you can mix, rest, and cook these flatbreads in about 30 minutes.
• Versatile: use them as wraps, pizza bases, or sandwich bread.
• Minimal ingredients: pantry staples mean fewer shopping trips.
• Gluten-free and dairy-free by default, great for common allergies.
• Personal insight: I love how the warm, slightly charred edges make weekday meals feel special; for a softer crumb try this quick oat loaf to switch textures: easy gluten-free oat quick bread.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 12–15 minutes total (2–3 min per flatbread)
• Total time: 25–30 minutes (including a short rest)
• Servings: 6 medium flatbreads
• Difficulty: Easy
• Method: Mix a simple dough, portion and gently roll or press, then cook on a hot skillet or griddle at medium-high heat (about 375°F / 190°C).

For a similar quick flatbread approach with slightly different flour proportions see this tested version: effortless 5-ingredient gluten-free flatbread.

My Experience Making This Recipe

I tested this recipe with three different gluten-free blends and learned that blends containing xanthan gum or psyllium give the best pliability. Early attempts were crumbly; increasing the water slightly and letting the dough rest for 10 minutes solved that. A hot cast-iron skillet produced the best char and texture.

How to Make 5-Ingredient Gluten-Free Flatbread Recipe: Easy & Delicious Homemade Bread

You’ll mix flour, baking powder, and salt, then add oil and warm water to form a soft but manageable dough. After a short 10-minute rest to hydrate the flour, divide the dough into 6 portions, flatten or roll into discs about 6–7 inches wide, and cook on a preheated skillet over medium-high heat for 2–3 minutes per side until golden with brown spots. Expect a slightly chewy center with crisp, blistered edges when done.

Ingredients (tested amounts)

• 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1 tsp baking powder
• 1/2 tsp fine salt
• 2 tbsp olive oil (plus extra for cooking)
• 3/4 to 1 cup (180–240 ml) warm water (start with 3/4 cup)

Directions (concise)

1. Whisk flour, baking powder, and salt in a bowl.
2. Stir in olive oil and 3/4 cup warm water. Mix until a soft dough forms; add up to 1 cup water if needed.
3. Let rest 10 minutes covered.
4. Divide into 6 pieces, flatten into discs with hands or a rolling pin on a lightly floured surface.
5. Heat a cast-iron skillet or nonstick pan over medium-high (about 375°F / 190°C). Brush with a little oil.
6. Cook each flatbread 2–3 minutes per side until golden and blistered. Keep warm wrapped in a towel.

Equipment tip: I prefer a 10–12 inch cast-iron skillet for even heat and a nice char.

Expert Tips for Success

• Hydration: Start with less water and add more slowly; different flours absorb water differently. For psyllium-containing blends you may need a bit more. See how teff behaves in this injera-style recipe for comparison: teff injera flatbread.
• Resting: A 10-minute rest hydrates the flour and reduces crumbling—don’t skip it.
• Heat control: Get your skillet hot, then lower to medium-high before adding dough; too-hot oil will burn the surface before the inside cooks.
• Rolling vs pressing: If dough sticks, press between parchment instead of flouring too much; excess flour can make flatbreads dry.
• Oil choice: Use olive or avocado oil for flavor and browning; a light brush on the pan prevents sticking and promotes blistering. For crunchy toppings or crumbs, try homemade GF panko techniques: homemade gluten-free panko breadcrumbs.

How to Serve 5-Ingredient Gluten-Free Flatbread Recipe: Easy & Delicious Homemade Bread

• Wraps: Fill with grilled veggies, hummus, and feta for an easy lunch.
• Mini pizzas: Top with tomato sauce, cheese, and herbs; broil 2–3 minutes.
• Dipping platter: Slice into wedges and serve with olive oil, za’atar, or labneh for appetizers. For a rustic spread, pair with homemade breadcrumbs-based toppings on roasted vegetables.
• Presentation tip: Stack wrapped in a clean towel to keep warm and soft while serving.

Storage and Reheating Guide

• Room temp: Store wrapped in a towel inside an airtight container for up to 24 hours.
• Refrigerator: Keep in an airtight container or zip-top bag for up to 3 days. Warm in a skillet over medium heat 30–60 seconds per side or microwave 15–20 seconds wrapped in a damp paper towel.
• Freezer: Stack with parchment between each, place in a freezer bag, and freeze up to 2 months. Thaw at room temp and reheat in a skillet or oven at 350°F (175°C) for 5–7 minutes.
• Reheating tip: A quick blast in a hot skillet refreshes the surface and restores a slight crispness; avoid overheating to prevent dryness.

Recipe Variations

• Herb & garlic: Add 1 tsp dried oregano and 1 minced garlic clove to the dough.
• Seeded: Mix 2 tbsp flaxseed or sesame seeds into the dough for texture and nutrition.
• Teff or millet blend: Replace up to 25% of the flour with teff for a nutty flavor—adjust water as needed.
• Dairy-free cheese flatbread: Top with dairy-free cheese and broil for 2–3 minutes for a quick pizza.

Nutritional Highlights

• Lower in refined ingredients when you choose whole-grain or higher-fiber gluten-free blends.
• Naturally free of dairy and egg; check your flour blend for allergens like soy or nuts.
• Portion guidance: One medium flatbread is typically 1 serving; pair with protein and vegetables for a balanced meal.

Troubleshooting Common Issues

• Flatbreads are crumbly: Add 1–2 tbsp more warm water, let dough rest longer, and ensure your flour blend includes a binder (xanthan gum or psyllium).
• Burnt exterior, raw interior: Reduce heat slightly and preheat the pan properly; cook a little longer at medium heat.
• Sticking to pan: Brush pan with oil before each flatbread and check skillet surface—seasoned cast iron works best.

Frequently Asked Questions

Q: Can I make these flatbreads without xanthan gum?
A: Yes, but you’ll need a binder (1 tbsp psyllium husk mixed into the water or use a flour blend that already contains a gum). Psyllium gives better elasticity and reduces crumbling.

Q: Can I bake these instead of cooking on a skillet?
A: You can bake at 400°F (200°C) for 8–10 minutes until set and lightly golden, then broil 1–2 minutes for char. Skillet cooking gives superior blistering and faster results.

Q: How do I know when the flatbread is cooked through?
A: Look for golden-brown spots and slight puffing; the surface will be dry to the touch and the middle springy when pressed lightly.

Q: Can I scale the recipe up or freeze the raw dough?
A: Scale is simple—keep ratios the same. I don’t recommend freezing raw dough; divide and freeze cooked flatbreads for best texture after reheating.

Conclusion

For more inspiration and a slightly different 5-ingredient approach, check out Easy Gluten-Free Flatbread (5-Ingredients!) – Sweet Simple Vegan: Easy Gluten-Free Flatbread (5-Ingredients!) – Sweet Simple Vegan.

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