Easy Gluten Free Vegan Flatbreads (No Yeast Naan Bread!)

These gluten free flatbreads are tender and flaky, with a delicious flavor that’s perfect for scooping up curries, dips, stews and salads. The vegan, naan style breads are way easier to make than you might think, and they come together quickly using just 6 ingredients! [Step-by-step VIDEO below.]

What are flatbreads?

Flatbreads are simple breads made with flour, liquid and salt. They’re rolled out into a thin oval (or circle) and are cooked in a hot brick oven, clay oven or skillet. This version is completely gluten free, egg-free and yeast-free, and it’s made right in a cast iron pan. 

Ingredients:

• Gluten free flour: Gluten free flour gives these vegan flatbreads structure. Use a 1-to-1 GF flour that contains xanthan gum. I recommend Bob’s Red Mill 1-to-1 Flour or King Arthur Measure for Measure. 
• Almond flour: Almond flour is the secret ingredient, giving these flatbreads a tender, flaky texture. 
• Baking powder: Baking powder helps the dough rise slightly, giving the breads a lighter texture. 
• Salt: Fine sea salt lends flavor.
• Full-fat coconut milk: Coconut milk hydrates the dough and lends a subtle but delicious flavor (it also makes these flatbreads vegan!). It’s important to use full-fat milk from a can (stirred well), as the fat contributes to the texture.
• Apple cider vinegar: Apple cider vinegar helps create a flakier texture.

How to make gluten free skillet flatbreads

• In a large bowl, whisk together gluten free flour, almond flour, baking powder and sea salt.

• Combine coconut milk and apple cider vinegar, then pour the mixture over the dry ingredients. 

• Stir until a soft dough forms.

• Transfer the dough to a lightly floured piece of parchment paper and form it into a disk.

• Divide the dough into 4 pieces and transfer them to the fridge while you heat up your cast iron skillet (chilling the dough will make it easier to work with).

• Once your pan is hot, remove one piece of dough from the fridge and roll it out between two pieces of floured parchment paper. Peel off the top piece of parchment.

• Swiftly flip the dough (on the parchment) into the hot oiled skillet. Peel off the parchment and cook until the bottom is golden and browned in spots, about 1-2 minutes. 

• Using a large spatula (or two spatulas), flip the bread over. Cook until golden brown on the other side, about 1-2 minutes longer. 

• Transfer the flatbread to a cooling rack and repeat with the rest of the dough.

How to serve the flatbreads

Flatbread pizza

You can even transform the flatbreads into pizzas (like these Lamb Pizzas or these Roasted Mushroom Flatbread Pizzas)! Toast the breads in a 425˚F (220˚C) oven until slightly crisp. Add your sauce, toppings and cheese, then toast again until the cheese is melted. 

FAQs

Tips for this recipe:

• The gluten free flatbreads are made with mix of GF all-purpose flour and almond flour. Be sure to use a GF flour that contains xantham gum; I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. 
• The almond flour is key in this recipe, giving the flatbreads a tender texture.
• As always, I recommend using a kitchen scale if you have one for measuring the flours.
• Refrigerating the dough makes it easier to roll out. Keep the dough in the fridge until you’re ready to roll. Also, be sure to flour the parchment paper, as it’s a sticky dough. 
• A 12-inch cast iron skillet (or griddle) works best for cooking the flatbreads. It holds its heat and provides a natural non-stick surface. However, you can use a non-stick skillet instead.
• A large spatula makes it easier to flip the breads, or you can use two spatulas (I love my fish spatulas). It takes a bit of practice to flip the breads, but don’t worry if they break—they’ll still taste delicious!
• For a paleo version, try these Paleo Flatbreads.

Other recipes you might like:

• Paleo Cassava Flatbreads
• Vegan Paleo Almond Bread
• Green Chickpea Flatbreads
• Gluten Free Scones
• Best Gluten Free Biscuits

Watch the video!

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Gluten Free Flatbreads (Vegan)

These gluten free, vegan flatbreads are tender and flaky, with a delicious flavor that’s perfect for scooping up curries, dips, stews and salads. You can also transform them into flatbread pizzas (see the Notes below)! Full-fat canned coconut milk lends a subtly sweet flavor as well as helps keep the flatbreads moist (be sure to stir the milk well before using, but it’s okay if it’s lumpy). While flipping the breads takes practice, don’t fret if they break. They’ll still taste delicious, no matter what size they are (don't miss my step-by-step video, where I show you how to form and flip the breads). Some of the flour might start to burn in the pan when cooking—if that happens just wipe it out with a damp cloth between batches.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: American

Keyword: gluten free flatbread, gluten free naan, vegan flatbread

Servings: 4 flatbreads

Author: Nicki Sizemore

Equipment

• 12-inch cast iron skillet
• Parchment paper

Ingredients

• 1 cup (148g) gluten free flour (such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure), plus more for dusting
• 1 cup (110g) almond flour
• 2 teaspoons baking powder
• ¾ teaspoon fine sea salt
• 1 cup full-fat coconut milk, well stirred
• 1 teaspoon apple cider vinegar
• Vegetable oil cooking spray, such as canola or avocado oil spray

Instructions

• In a large bowl, whisk together the gluten free flour, almond flour, baking powder and sea salt. Use your fingers to break up any clumps of almond flour.
• Combine the coconut milk and apple cider vinegar, then pour the mixture over the dry ingredients. Stir until a soft dough forms.
• Transfer the dough to a lightly floured piece of parchment paper. Dust the top with more flour. Form the dough into a disk—it should feel smooth but slightly tacky (although it shouldn’t stick to your hands). Divide the disk into 4 balls and refrigerate.
• Preheat a 12-inch cast iron (or enameled cast iron) skillet over medium heat—let it get nice and hot.
• Remove one piece of dough from the fridge (keep the rest of the dough refrigerated) and place it on a lightly floured piece of parchment paper. Dust the dough lightly with flour, then place another piece of parchment paper on top. Roll the dough into a ¼- to ⅛-inch thick oval. Peel off the top piece of parchment.
• Spritz the hot skillet with cooking spray or coat it lightly with oil. Swiftly flip the dough (on the bottom piece of parchment) into the skillet. Peel off the parchment and cook until the bottom is golden and browned in spots, about 1-2 minutes.
• Using a large spatula (or two spatulas), flip the bread over—the bread is tender and breaks easily, so be careful here (remember, if the bread breaks it’s no big deal—it will still taste delicious!). Cook until golden brown on the other side, about 1-2 minutes longer. Transfer to a cooling rack.
• Repeat the steps with the remaining dough, being sure to flour the parchment paper and spray the pan between batches (if needed, use a damp towel to wipe out any browned flour in the skillet between batches). Keep your eye on the heat and adjust it as needed.
• Let the flatbreads cool, then enjoy!

Notes

Do Ahead: The flatbreads can be stored in an airtight container at room temperature for a day, or they can be frozen for up to 3 months.

Tips:

• flour. Be sure to use a GF flour that contains xantham gum; I recommend Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. 
• The almond flour is key in this recipe, giving the flatbreads a tender texture.
• As always, I recommend using a kitchen scale if you have one for measuring the flours.
• Refrigerating the dough makes it easier to roll out. Keep the dough in the fridge until you’re ready to roll. Also, be sure to flour the parchment paper, as it’s a sticky dough. 
• A 12-inch cast iron skillet (or griddle) works best for cooking the flatbreads. It holds its heat and provides a natural non-stick surface. However, you can use a non-stick skillet instead.
• A large spatula makes it easier to flip the breads, or you can use two spatulas (I love my fish spatulas). It takes a bit of practice to flip the breads, but don’t worry if they break—they’ll still taste delicious!
• Try these flatbreads with Slow Cooker Dal, Spinach Artichoke Dip, Tuscan White Bean Dip and Curried Red Lentil Soup.
• To Make Flatbread Pizzas: Toast the breads in a 425˚F (220˚C) oven until slightly crisp, 2-4 minutes. Add your sauce, toppings and cheese, then the return the flatbreads to the oven and cook until the cheese is melted, 5-6 minutes longer. Try these Lamb Flatbread Pizzas or these Roasted Mushroom Flatbread Pizzas!
• For a paleo version, try these Paleo Flatbreads.

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