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Rustic Gluten Free Flatbread Recipe
A no yeast gluten free flatbread recipe for a quick, light meal option. This gluten free flatbread recipe is easy for anyone to make, has the texture of a thin and crispy pizza with less than half the prep time of a traditional bread base.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Flatbreads
Calories 585 kcal
Ingredients
- 2 cups GF plain all purpose flour
- ¾ teaspoon table salt
- ⅔ cup warm water, plus extra I used about an extra ⅙
- 2 tablespoons olive oil
- Flour for dusting
- 1 tsp dried rosemary
- ½ tsp black pepper
- Pinch of chilli flakes
- desired toppings
Instructions
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Preheat oven to 250°c.
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Add flour and salt to a food processor and pulse until well mixed.
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Add water and oil.
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Pulse until a dough ball forms (about 1 minute or so). Add the rosemary, black pepper and chilli flakes and pulse again to combine.
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Transfer dough ball to a lightly floured surface and knead dough for 1 minute or until the surface of the dough is smooth. If it feels too dry, add a tiny bit more oil into the mix as you’re kneading.
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Divide dough into 2 equal balls.
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Use a rolling pin to roll each dough ball out into a long oval to your desired thickness for even flatbreads, but you can also use your hands to press the dough out.
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Line two baking trays with greaseproof paper and spread the dough on them.
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Poke the surface of the flatbread all over with a fork.
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Bake flatbreads for 10 minutes or until the edges of the flatbread are turning golden brown and the flatbread is nearly cooked through.
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Brush with olive oil and top with desired toppings and bake for another 10 minutes or so. Be generous with the oil, especially around the crust, GF breads can dry out easily.