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Gluten-Free Flatbread | This Honest Food

Gluten-Free Flatbread

  • Author: This Honest Food
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 (6-inch) flatbread rounds 1x
  • Category: Breads
  • Diet: Gluten Free

Description

This gluten-free, grain-free, nut-free (and soy-free, too) flatbread is perfectly chewy on the inside, with just enough crisp on the outside from the shallow pan fry in extra-virgin olive oil. And it tastes like flatbread should — savory from the herbs and onion, a little sweet from the honey, and comforting.


Scale

Ingredients

  • 1 cup cassava flour
  • 1 tbsp. psyllium powder
  • 1 tbsp. tapioca flour
  • 1 tbsp. baking powder
  • 1/4 tsp. gray sea salt
  • 1/4 cup yogurt
  • 2 tbsp. butter, melted
  • 2 green onions, thinly sliced
  • 1 tbsp. minced fresh rosemary
  • 2 tbsp. honey, maple syrup, or sugar
  • 1/2 tsp. apple cider vinegar
  • 3/4 cup hot water
  • 1/4 cup extra virgin olive oil (for pan frying)

Instructions

  1. In a large bowl, whisk together cassava, psyllium, tapioca, baking powder, and salt until well combined.
  2. Stir in yogurt, butter, green onion, rosemary, honey, vinegar, and water. Knead with hands until a well-formed dough comes together; divide dough into 2-inch balls.
  3. Place a dough ball between two large pieces of parchment paper. Using a rolling pin, flatten ball into a 1/8-inch round or oval. Set aside on a separate piece of parchment until ready to pan fry. Repeat with remaining balls of dough.
  4. In a medium nonstick or cast iron skillet, heat olive oil over medium heat until shimmering.
  5. Place one or two flatbread rounds into pan, depending on size. Cook until golden brown and slightly charred around the edges, about 2 minutes. Using tongs, flip bread. Cook two minutes more or until second side is golden brown and slightly charred. Remove flatbread from oil and place on a plate covered with a kitchen towel to keep warm. Repeat with remaining rounds of dough.
  6. Serve warm or at room temperature, or tightly wrap and refrigerate up to 7 days. Freeze up to 1 month.

Notes

gluten-free, nut-free, soy-free

Keywords: gluten-free, nut-free, grain-free, flatbread, bread