Description
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.
Equipment
10-Piece Glass Nesting Bowl Set
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Cast Iron Tortilla Press, Made in Colombia
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Cup4Cup Gluten Free Multipurpose Flour
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King Arthur Measure for Measure Gluten-Free Flour
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Buy Now → Notes
- 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