Soft Gluten-Free Flatbread
This soft and delicious flatbread is perfect for dipping in curries and hummus, eating alongside soup or salad, or stuffing with your favorite fillings for a hearty wrap! It's so good, you won't even realize it's gluten-free!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g tapioca starch
- 70 g rice flour
- 50 g sorghum flour
- 1 tsp active yeast
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 1/4 cup warm water
- 2 tsp light olive oil ((or any neutral-flavored oil))
Instructions
- 1
Combine all dry ingredients in mixing bowl.
- 2
Add Greek yogurt, warm water, and oil to the dry ingredients and mix well with a spatula or wooden spoon.
- 3
Form into a cohesive dough with your hands.
- 4
Shape dough into a ball and let rest in the bowl, covered with a towel, for 20 minutes.
- 5
Transfer dough to work surface dusted with brown rice flour and cut into 8 pieces. Shape each piece into a ball.
- 6
Cover dough balls with a towel and let rest for 10 minutes.
- 7
Using brown rice flour as needed to prevent sticking, flatten dough ball into discs with your hands and flipping a few times as you flatten.
- 8
Heat skillet over medium-high heat. Add a small amount of light oil to the pan and use a paper towel to spread the oil and to wipe out any excess.
- 9
Carefully transfer flat bread to skillet and let cook for 1-2 minutes, until bottom is nicely browned.
- 10
Flip flatbreads and cook 1-2 minutes more until light browned on the underside. Transfer to a cooling rack.
- 11
Serve warm.