gluten-free skillet flatbread
Gluten-Free Skillet Flatbread
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 10
Author: Leona Konkel
  • 2 1/4 cups gluten-free flour of your choice (9 1/4oz) (I used 4oz millet flour and 5 1/4oz sorghum flour, with brown rice flour for dusting)
  • 3/4 cup tapioca starch (3oz)
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon xanthan gum (I think I would bump this up by 1/4 tsp next time)
  • 1/2-3/4 cup water (I added the full amount, but start with the 1/2 cup)
  • 1 egg
  • 3 tbsp olive oil (plus more for frying)
  1. In a large bowl, combine dry ingredients. Add wet ingredients. Stir until a stiff dough forms. (I considered mine wet, not stiff, since I added 3/4 cup water, but in retrospect the dough wasn't difficult to work with.) Turn dough out onto floured surface and shape into a ball. Divide into 10 pieces. Form each piece into a ball and roll out into a 5-inch round.
  2. Original instructions say to heat 1 tsp olive oil over high heat in a cast iron skillet and to cook 2 rounds at a time for 4 minutes per side. This was problematic for me. High on my stove is entirely too hot, and the cast iron holds the heat very well. I recommend heating oil in a cast iron skillet on medium-medium high. Cook on each side for 3 minutes.
Recipe Notes

Adapted from Serious Eats