Are you ready for a soft, gluten-free flatbread recipe? One that you can fold in half, cook in a skillet, dip in hummus, roll thin into a flour-style tortilla, or make into a pan pizza? We’ll I’ve got you covered!
I’ve seriously been working on such a recipe forever. I’ve got an amazing flatbread/pizza dough recipe in my new bread ebook (and it’s pretty spectacular, if I say so myself!), but this is a soft, flexible flatbread. Very different, but equally delicious!
For the flour blend, I’ve used my own (the recipe from my new bread ebook) and also Bob’s Red Mill 1 to 1. It should work with your favorite blend, provided it has xanthan gum. So with both of those flour blends (mine is a sorghum/superfine rice/potato + tapioca starch blend), it worked really well.
For flavor, the dough has gluten-free beer. I love Bierly Brewing, which is an amazing local GF brewery near Portland. Any GF beer should work, although you might want a lighter colored/flavor variety. And before you ask, yes you can omit the beer. Just substitute an equal amount of warm water in its place. The other delicious flavors in this dough are mashed potato and plain yogurt. The potato helps make it soft too, and the yogurt gives it a bit of tang. I used Forager plain, unsweetened cashew yogurt, but you could sub a different plain, unsweetened yogurt of choice. If you use a really thick, Greek style yogurt, you may need to add an extra 2 tablespoons of water to the dough.
Oh, and for the mashed potato, I microwave one for about 10 minutes, let cool down and then peel and mash. You can do this ahead of time and refrigerate the mashed potato until ready to use.
If you live in the Portland area, I’ll be making this on TV on Tuesday morning. I’ll post the video here afterwards.
A delicious flatbread made with GF beer and potato! You can customize the flatbreads by making them thicker or thinner, and even making it into a pizza.
152 grams GF flour blend (with xanthan). If using a measuring cup, make sure to spoon your flour in and scrape top with a skewer or knife.
2 teaspoons instant yeast
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup mashed baked potato
1/4 cup plain, unsweetened yogurt (I used Cashew)
About 1/2 cup beer (pilsner or other lighter-flavored beer) or sub warm water *you may need a little less depending on your flour blend*
In a medium bowl whisk together the flour, yeast, baking powder, and salt. Add the mashed potato, yogurt, and most of the beer, mixing with a fork until until it has a smooth consistency. At this point depending on the consistency of your dough, you can add the rest of the beer. The texture should be moist, but not sticky. Cover the bowl with plastic wrap and let rise in a warm spot for 30 minutes (or can be refrigerated for up to 5 days).
Heat a cast iron skillet over medium heat. Grease the pan with a little olive oil.
At this point, you can shape your flatbread as small or large as you like, making it a little thinner or thicker as desired. Between 2 pieces of floured plastic wrap or parchment paper, roll a ball of the dough into a circle. You’ll want to remove the top piece of plastic wrap or parchment and carefully invert onto the palm of your hand. Remove the remaining piece of wrap or parchment and gently flip it into the pan.
Cook until golden on bottom. Using a spatula, flip the bread over and cook on remaining side until golden brown. Remove to a rack to cool. Repeat with remaining dough.
Serve bread warm. If making a pan pizza, make your flatbread larger and top once the first side has cooked and you flip it over. Once the bottom is golden, you can place a lid over skillet to soften and melt the toppings. Alternately, you can place the cast iron skillet under the broiler for the last few minutes to melt the cheese and crisp up the top.
Tip: This recipe can be doubled or tripled, although if you make a triple batch, you may need to add slightly less liquid (maybe a tablespoon or two). You want it to be a moist dough, but not too wet that you can’t shape it easily.
Variation: Add fresh minced garlic to the dough for a garlic version. You can also add in herbs, spices, or zaatar to change up the dough.