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A hand holding a gluten free flatbread.
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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 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free flatbread, gluten free naan, vegan flatbread
Servings: 4 flatbreads

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.
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