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Gluten Free Flatbreads

Gluten-free Flatbread

Alison Needham
This recipe for gluten-free flatbread is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
Servings 6 flatbreads
Calories 175 kcal

Equipment

  • Pizza Stone optional

Ingredients
  

Instructions
 

  • If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
  • Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in ½ a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
  • Scoop the dough into 6 balls (I used an ice cream scoop that holds about ⅓ of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
  • Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.

Nutrition

Serving: 1flatbreadCalories: 175kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 531mgPotassium: 35mgFiber: 4gSugar: 2gVitamin A: 56IUCalcium: 103mgIron: 2mg
Keyword Gluten Free Flatbread, Gluten Free Pita
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