Keen for more gluten-free breads? Try my oat bread, gluten free pizza rolls, keto bread, coconut flour bread, and almond flour banana bread next. A light, chewy, perfectly seasoned flatbread made without wheat flour? My gluten-free flatbread ticks all the boxes. Like my classic healthy flatbread, the dough has two (yes, two) basic ingredients and cooks up in minutes, so you can make it right before you need it. To date, it’s one of my favorite and most requested gluten-free recipes.
Why I love this recipe
Versatile. I love dipping flatbread in creamy soups, but you can make gluten-free pizzas, wraps, sandwiches, and so much more! Just 2 basic ingredients. All you need is rolled oats, milk, and a few optional spices. Minimal prep time. The dough comes together in seconds, and the cooking time is less than 10 minutes. Easy to customize. I’ll be sure to give you some ideas later on.
Ingredients needed
Old-fashioned oats. AKA rolled oats, but you can also use instant oats or steel-cut oats. They’ll be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead! Milk OR water. To thicken the dough. I tested both unsweetened almond milk and water, and I found using water weakened the texture of the flatbread. Seasonings. I used sea salt and Italian herbs, but you should use whatever herbs and spices complement the dish you’re serving.
How to make gluten free flatbread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make oat flour. Blend your rolled oats until a fine powder remains. Step 2- Make the dough. In a large mixing bowl, combine the flour and milk. Stir to combine. Stir in the optional seasonings. Step 3- Prep. Coat a nonstick skillet with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon, spread into a thin circle (6-8” diameter). Step 4- Cook. Over medium-high heat, cook the flatbread for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and repeat. Step 5- Cool. Let the flatbreads cool before serving.
Arman’s recipe tips
Use other types of flour. I tested a few different flours to make this recipe, and the only ones that fared well, aside from oat flour, were blanched almond flour and pre-mixed gluten-free flour blends with xanthan gum. I really didn’t really enjoy the texture of brown rice flour or coconut flour. If the dough mixture is a little dry, add milk or water a few tablespoons at a time. It should be soft and pourable. Use a different skillet. I like the convenience of a nonstick skillet, but a cast iron skillet will help give the flatbread a golden-brown crust that’s great for pizzas. Start with ¼ cup of batter and only use ⅓ cup if the batter is too thick.
Storage instructions
To store: Leftover flatbread should be kept in an airtight container at room temperature for 1-2 days or refrigerated for up to one week. The best part about making flatbread from scratch is that you can use it however you like. Here are some ideas to get you started:
Use it like pizza crust. Top the cooked flatbread with marinara sauce and your favorite toppings, then bake it in the oven for 5-10 minutes until the cheese melts. Make a sandwich wrap. Load up your favorite toppings, or swap them for tortillas in my Starbucks spinach feta wrap or salad wraps. Use it for dipping. Similar to naan, flatbread is a great pairing for Indian food, creamy soups and stews, or drizzled with olive oil and served alongside cauliflower hummus.
Add flavor. Swap the milk for Greek yogurt for a subtle tangy flavor and added protein. Brush with garlic butter. Melt butter with minced garlic and brush this on right before cooking the flatbread. Use different spices. Like curry powder, smoked paprika, garlic powder, or onion powder. Make them sweet. Cook them in a bit of butter and sprinkle cinnamon sugar on top.
To freeze: Wrap leftover flatbread between pieces of parchment paper and freeze them in a freezer-safe container for up to three months.
More easy breads
2 Ingredient Soft Pretzels 2 Ingredient Bagels Cheese Biscuits (3 Ingredients!) Pizza dough garlic knots Or any of these bread recipes
Originally published April 2020, updated and republished May 2024
