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A soft, yogurt-based flatbread made for sharing, dipping, and easy hosting.
Warm, pillowy flatbread has a way of slowing everything down. In this post, you’ll find a simple gluten-free flatbread recipe made in a skillet – plus make-ahead tips, hosting ideas, and exactly how to get that soft, tearable texture without complicated techniques.
When I’m hosting – whether it’s an intimate dinner or a casual wine-and-snack moment – I always want something warm on the table. This gluten-free skillet flatbread checks that box beautifully. It’s quick, forgiving, and designed to be torn, dipped, and shared.
The dough comes together quickly, cooks in minutes, and feels special without complication. If gluten-free has ever felt intimidating, this is the kind of recipe that builds confidence fast.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
Made in one bowl with pantry staples
Soft, chewy texture – no dryness or crumble
Skillet-cooked (no oven required)
Perfect for gluten-free guests and everyone else
This recipe was developed specifically for easy entertaining.
INGREDIENTS
All-purpose gluten-free flour : use a blend meant for baking
Greek yogurt (plain) : adds moisture and structure without yeast
Extra virgin olive oil : for richness and skillet cooking
Baking powder & salt : for lift and balance
Water : added gradually for the right dough texture
EQUIPMENT
Large mixing bowl
Fork or spatula
Rolling pin (or tortilla press)
Cast iron skillet or griddle
Clean kitchen towel
STEP-BY-STEP INSTRUCTIONS
Mix the Dry Ingredients : In a large bowl, whisk together gluten-free flour, baking powder, and salt until evenly combined.
Add Wet Ingredients : Stir in Greek yogurt and olive oil. Mix with a fork until a shaggy dough forms.
Adjust Texture : Add water one tablespoon at a time, just until the dough is soft and workable – not sticky.
Knead Briefly : Turn the dough onto a lightly floured surface and knead gently for 1 – 2 minutes until smooth.
Divide and Shape : Cut into 8 – 10 equal pieces. Roll into balls, then flatten into thin rounds.
Cook : Heat a lightly oiled cast iron skillet over medium-high heat. Cook each flatbread 1 – 2 minutes per side, until puffed with golden char spots.
Keep Warm : Stack cooked flatbreads in a clean towel while finishing the batch.
MAKE-AHEAD & STORAGE TIPS
Dough can be made earlier in the day and refrigerated, tightly wrapped. If you do this, be sure to let it rest at room temperature for 30 – 45 minutes before cooking.
Cooked flatbreads reheat well in a 300°F oven for 5 – 7 minutes.
Store leftovers in an airtight container for up to 2 days.
FREQUENTLY ASKED QUESTIONS
Can I make this dairy-free?
Greek yogurt provides structure here, so dairy-free substitutions may change the texture significantly.
What gluten-free flour works best?
A 1:1 all-purpose gluten-free flour like Cup4Cup or King Arthur Gluten Free are my go to brands.
Can these be frozen?
Yes. Freeze cooked flatbreads between parchment layers, then reheat gently in the oven or skillet.
Why cast iron?
Cast iron gives even heat and light charring, which mimics traditional flatbread cooking beautifully.
HOSTING TIPS
Serve these warm flatbreads stacked on a wooden board with small bowls of olive oil, creamy whipped feta dip, or hummus. It creates an intentional opening bite that invites guests to gather before the main meal hits the table.
Soft, chewy gluten-free flatbread made in a skillet with Greek yogurt for easy mixing and a tearable texture – perfect for hosting, dipping, and sharing.
Ingredients
Instructions
Mix the Dry Ingredients : In a large bowl, whisk together gluten-free flour, baking powder, and salt until evenly combined.
Add Wet Ingredients : Stir in Greek yogurt and olive oil. Mix with a fork until a shaggy dough forms.
Adjust Texture : Add water one tablespoon at a time, just until the dough is soft and workable – not sticky.
Knead Briefly : Turn the dough onto a lightly floured surface and knead gently for 1 – 2 minutes until smooth.
Divide and Shape : Cut into 8 – 10 equal pieces. Roll into balls, then flatten into thin rounds.
Cook : Heat a lightly oiled cast iron skillet over medium-high heat. Cook each flatbread 1 – 2 minutes per side, until puffed with golden char spots.
Keep Warm : Stack cooked flatbreads in a clean towel while finishing the batch.
Add water gradually; humidity and flour blends vary.
Roll or press thin for the best texture – thick dough won’t puff properly.
If the skillet smokes, lower the heat slightly. Medium-high is ideal.
Flatbreads should be lightly charred but still flexible.
Brush lightly with olive oil after cooking for a glossy finish.
Prep Time:10 minutes
Cook Time:15 minutes
Category:Bread
Method:Skillet
Cuisine:Mediterranean-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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