Flatbread (Gluten-free)


Across between fresh naan and pita, you’ll want to double this flatbread recipe to have rounds on hand at all times. Bake up a big batch then reheat pieces as needed before using them to swipe up your favorite infused oil, dip or curry, or stuffing them with your favorite fillings.


(minimally adapted from my New York-style Pizza Crust recipe)

Active Preparation Time: 30 – 45 minutes

Inactive Preparation Time: 2 hours, minimum

Makes: 8

For a vegan-friendly version, make sure to use agave instead of honey.


  • 60 grams (12 cup) millet flour, plus more for rolling
  • 60 grams (12 cup) garbanzo fava flour
  • 48 grams (14 cup) potato starch
  • 32 grams (14 cup) arrowroot starch
  • 2 12 teaspoons (8 grams) xanthan gum
  • 2 teaspoons (7 grams) Bob’s Red Mill active dry yeast
  • 12 teaspoon (2 grams) Kosher salt
  • 128 grams (4 12 ounces or 12 cup plus 1 tablespoon) water
  • 14 grams (2 teaspoons) agave nectar or honey
  • 28 grams (2 tablespoons) olive oil, plus more to grease bowl
  • Unsalted butter or oil, for baked flatbread


Make Dough:

In the bowl of a stand mixer fitted with the paddle attachment, combine millet flour though salt; whisk well to combine. In a spouted measuring cup or bowl, whisk together water through olive oil. With the mixer running on low, pour wet ingredients into flour mixture. Increase speed to medium and mix dough for two minutes. In the meantime, grease a small bowl or 2-cup measuring cup with olive oil; set aside.

Turn dough out onto a clean, lightly greased counter. Coat your hands with olive oil and shape dough into a ball (doesn’t need to be perfect). Place dough into the bowl. Cover top of the bowl with plastic wrap. Allow it to rise for two hours (or until doubled in size) at warm room temperature before shaping and baking flatbread or refrigerating for later use (use within 3 days). Alternatively, you may place the dough in the fridge to rise overnight (use within 3 days).

Roll Out and Bake Flatbread:

Once the dough has risen, remove all but one rack from the oven. Place remaining rack on the lowest level, set a large, rimmed baking sheet upside down on top of it, and preheat to 500° F.

Turn dough out onto a clean, millet-floured surface; sprinkle dough with millet, punch down and divide it into 8 pieces. Roll each piece into a ball, and cover with a barely damp cloth to prevent them from drying out.

Working with one ball at a time, roll dough out on a clean, millet flour coated surface into a very thin circle, about 7″ in diameter. Transfer dough to a sheet of aluminum foil. Place flatbread, aluminum foil and all, onto the hot baking sheet. Bake for about 3 minutes or until dough is browned in spots, puffy and cooked through.

Remove flatbread from oven, brush off excess millet and coat top side with a thin layer of melted butter or oil. Serve immediately or transfer flatbread to a heatproof plate and cover tightly with aluminum. Repeat with remaining dough. Stack finished flatbreads — they’ll deflate one another, no need to pop them — and keep covered with aluminum. Best enjoyed warm, reheat as needed.

Store and Reheat:

To store: transfer stack of cooled bread to a gallon storage bag, press out as much air as possible and store in the fridge or freezer, defrost before reheating. To reheat: Preheat oven to 350°. Wrap up a stack (or single piece) of flatbread in an aluminum foil packet (like reheating tortillas). Place in preheated oven and bake for a few minutes until warm and flexible (as a guideline: one flatbread that came directly from the fridge took 3 minutes for me).

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