Gluten-Free Flatbread Dough

Name: Gluten-Free Flatbread Dough
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Global
Ingredients: 2 cup (240 g) Gluten-free all-purpose flour blend (without xanthan gum added); ¾ cup (180 ml) Warm water, warm (about 100°F / 38°C); 1 tsp (5 g) Xanthan gum; 1 tsp (6 g) Salt; 2 tbsp (30 ml) Olive oil; 1 tsp (5 g) Baking powder (optional)

From the MyKitchenBank Kitchen

A simple, versatile dough for flatbreads made entirely without wheat or gluten-containing grains. This dough comes together quickly in a bowl and requires just a brief rest for the flour to fully hydrate and the xanthan gum to develop its binding power. The result is a tender, pliable dough that's ready to pan-fry or grill into soft, chewy flatbreads. Uses only five basic ingredients plus optional baking powder for a lighter crumb.

Prep: 10 min
Cook: —
Wait: 15 min
Total: 25 min
Makes: 4 flatbreads (1 batch of dough)

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Steps

Before you start

Use a certified gluten-free flour blend, not single-grain flours like rice or tapioca alone
Have warm water ready—around 100°F (38°C); warm to the touch but not hot
Measure the xanthan gum accurately; it is potent and excess will make the dough gummy
Read the entire recipe before starting, especially if this is your first gluten-free dough

1
Mix dry ingredients
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, salt, and baking powder if using.
- Whisk for about 30 seconds to distribute the xanthan gum evenly throughout the flour; small clumps of xanthan gum will not hydrate properly and create texture problems in the final flatbread.
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Ready when: All ingredients are evenly distributed; xanthan gum is broken into small particles with no visible clumps
Tip: Whisk thoroughly to eliminate lumps of xanthan gum, which will not hydrate properly and create gummy texture problems.
2
Add wet ingredients
- Make a well in the center of the dry ingredients.
- Pour the warm water and olive oil into the well.
- The water should be warm to the touch but not hot—around 100°F (38°C) is ideal; hotter water can begin to cook the flour and affect the dough's texture.
3
Mix dough
- Using a wooden spoon or stiff spatula, stir the wet ingredients together slightly, then gradually pull the dry ingredients from the sides of the well into the center.
- Mix until no dry flour is visible and all ingredients have come together into a shaggy, sticky dough.
- This should take 2–3 minutes.
- Do not overmix, as this can toughen the gluten-free dough.
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Ready when: No dry flour visible anywhere in the bowl; dough is cohesive and sticky
4
Knead dough
- Turn the dough onto a very lightly oiled work surface; do not use flour, which will be absorbed unevenly by the gluten-free dough.
- Using oiled hands, knead the dough gently for 1–2 minutes, working it until it becomes slightly smoother and more elastic.
- Gluten-free dough will remain stickier than wheat dough—this is normal and correct.
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Ready when: Dough is smooth and elastic; it holds together without tearing when gently stretched
Tip: Gluten-free dough is naturally sticky—this is correct. Use oil on your hands and work surface, never additional flour.
5
Rest dough
- Form the dough into a ball and place it in a lightly oiled bowl.
- Cover with plastic wrap or a damp towel and let rest at room temperature for 15 minutes.
- During this time, the gluten-free flour fully hydrates and the xanthan gum develops its binding and thickening power, making the dough more cohesive, pliable, and easier to shape.
- The dough will noticeably firm up and become less wet.
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Tip: Do not add more flour during the rest—the dough will seem wet at first but will firm up considerably as it absorbs the liquid.
6
Divide and portion dough
- Turn the rested dough onto a very lightly oiled surface.
- Using a bench scraper or knife, divide the dough into 4 equal portions (each will weigh about 100–110g or be roughly the size of a golf ball).
- Gently flatten each portion into a rough disc about ½ inch (1.25 cm) thick.
- The dough is now ready to be rolled out further, shaped, and cooked according to your chosen flatbread cooking method (pan-fried or grilled).
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Ready when: Dough is divided into 4 equal pieces; each is gently flattened to about ½ inch thickness

Good to know

Tips

Gluten-free dough is naturally much stickier than wheat dough—this is correct and necessary for the right texture. Use oil, not flour, to prevent sticking, and resist the urge to add extra flour even if it seems wet.
If the dough seems too dry after resting and will not come together, add warm water 1 tablespoon at a time until it reaches a shaggy, sticky consistency; if it is too wet, let it rest an additional 5 minutes.
Xanthan gum can clump when mixed; whisk it thoroughly into the dry ingredients or mix it with a tiny bit of water before adding to the flour to prevent lumps that won't hydrate.
The longer the dough rests (up to 30 minutes), the more tender and pliable the final flatbreads will be, as the flour continues to absorb moisture.

Make ahead

Yes. Prepare the dough up to 2 days in advance. After mixing and the initial 15-minute rest, shape the dough into 4 discs, wrap each individually in plastic wrap, and refrigerate. Bring to room temperature for 30 minutes before rolling and cooking. Alternatively, freeze shaped dough discs for up to 1 month; thaw at room temperature for 2–3 hours before using.

Storage & reheating

Room temperature: 2 hours (covered with plastic wrap or a towel). Refrigerator: 2 days (wrapped individually in plastic wrap or in an airtight container). Freezer: 1 month (wrapped in plastic wrap, then placed in a freezer-safe bag). Thaw at room temperature for 2–3 hours before using.

Substitutions

Xanthan gum → Psyllium husk powder at half the amount (½ tsp). The texture will be slightly less elastic. Alternatively, use ground flaxseed at 1 tsp, though this will slightly alter the flavor and color.
Gluten-free all-purpose flour blend (without xanthan gum added) → All-purpose wheat flour. Omit xanthan gum entirely, reduce water to ⅔ cup (160ml), and proceed as directed. Mix just until combined and rest for 20 minutes instead of 15.
Olive oil → Melted unsalted butter. This creates a dairy-based version with a slightly richer taste and golden color.
Warm water → Warm water mixed with 1 tablespoon honey or sugar. This adds subtle richness and complexity to the flatbread flavor.