Quick Gluten-Free Flatbread

Soft and delicious gluten-free naan-style flatbread

5 from 2 reviews

This delicious gluten-free flatbread is both soft and strong. It is quick to make and can be used for naan, pita, or focaccia. The secret is to soak the flour in buttermilk or yogurt ahead of time.


Units Scale


  • 1 cup buttermilk or yogurt
  • 1 1/2 cups whole grain gluten-free flour (see notes)

Remaining Ingredients

  • 1/4 cup cooking oil
  • 2 large eggs
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup starch, plus more for dusting (see notes)


  1. Mix the buttermilk and whole grain flour, and allow to soak at room temperature for at least 30 minutes, and up to 12 hours. A short soak ensures that the flour is fully hydrated. A long ferment will improve both the flavor and the texture by breaking down the complex carbs and making a stickier flour. For a long ferment make sure to use cultured dairy, see notes.
  2. Mix in the oil and eggs. Then add in the xanthan gum, salt, and baking soda. Stir in the starch and mix until a smooth and sticky batter is formed.
  3. Warm a frying pan or griddle on medium heat.
  4. Coat your hands in starch, and make a small pile of starch (about 1/4 cup) on the counter. Take a spoonful of batter (about 1/4 cup to 1/2 cup depending on the size of bread that you want.) Drop the batter into the starch and quickly coat it in starch and put it into the frying pan. Then carefully use your fingers (or the back of a spatula) to press the ball out in the pan so that it is only about 1/4 inch (1 cm) thick. The starch should prevent the bread from sticking to your hands. See the section above for a video of this procedure.
  5. Cook until the bread has started to brown, then flip to cook the other side. This should only take about 2-3 minutes per side. If it’s cooking faster than that, then turn down the burner as you want the dough to cook through.
  6. Serve straight or with butter.


  • I usually use GF oat flour, but you could use rice, buckwheat, or whatever gluten-free flour you want. Bread made with rice and buckwheat will probably end up being a bit dry as these flours tend to have a drier flavor.
  • I usually use potato starch or tapioca flour as my starch.
  • To preferment the batter you need to use cultured buttermilk, milk kefir, or yogurt.

Keywords: 10 ingredients or less, nut free, soy free, gluten free, sides, snacks, breakfast, focaccia, pizza, pita, naan, farl