Easy Gluten Free Flatbread
A simple and versatile recipe for soft and chewy gluten free flatbread that is perfect for wraps, sandwiches, or as a side dish.
Ingredients
Flatbread Ingredients
- 2 cups gluten free all-purpose flour Check expiration date for best results.
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup warm water Adjust based on humidity.
- 2 tablespoons olive oil
Instructions
Preparation
- In a bowl, mix the gluten free flour, baking powder, and salt until well combined.
- Add the warm water and olive oil to the dry mixture. Stir until a dough begins to form.
- Knead the dough for a few minutes on a floured surface until it becomes smooth and elastic.
- Divide the dough into small portions, roughly the size of a golf ball.
- Roll each portion out into a flat shape, about 1/4-inch thick.
Cooking
- Cook on a hot skillet for about 2-3 minutes on each side until golden brown and cooked through.
Notes
Store in an airtight container at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to three months. Wrap each piece in plastic wrap before placing them in a freezer bag.
Nutrition
Serving: 1gCalories: 160kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 0.5gSodium: 200mgFiber: 2g