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gluten free flatbread recipe
- Total Time: 120 minutes
- Yield: 6 flatbreads 1x
- Diet: Gluten-Free, Vegetarian
Description
A vibrant, savory gluten-free flatbread infused with a roasted red pepper and smoked paprika paste, perfect for dipping or quick lunches.
Ingredients
- 250 g gluten-free all-purpose flour blend (containing xanthan gum)
- 7 g instant dry yeast
- 5 g granulated sugar
- 180 ml warm water
- 15 ml olive oil
- 3 g fine sea salt
- 1 medium red bell pepper (approx. 150 g)
- 5 g smoked paprika
- 1 small garlic clove
- 30 ml extra virgin olive oil
- 15 g fresh parsley, chopped
Instructions
- Prepare Dough and Rise: Combine the gluten-free flour blend, warm water, instant yeast, sugar, salt, and olive oil in a large bowl. Mix until a shaggy dough forms, then knead gently for 2-3 minutes. Form into a ball, place in an oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
- Roast Red Pepper: Preheat oven to 400°F (200°C). Place the whole red bell pepper on a baking sheet and roast for 20-25 minutes until blistered and charred. Transfer to a bowl, cover tightly, and let steam for 10-15 minutes to loosen the skin.
- Create Red Pepper Swirl Paste: Once cooled, peel the skin from the pepper, remove the stem and seeds, and roughly chop the flesh. In a small food processor, blend the roasted pepper flesh, extra virgin olive oil, smoked paprika, garlic clove, and a pinch of salt until perfectly smooth.
- Shape and Fold Flatbreads: Gently punch down the doubled dough and divide it into 6 equal portions. Lightly dust the work surface with gluten-free flour. Roll one portion into an oval shape (approx. 6×8 inches). Spread about 1 tablespoon of the red pepper paste over two-thirds of the dough, leaving the bottom third bare. Fold the un-pasted section over the middle, then fold the top section over the folded part to create three layers.
- Cook Flatbreads: Gently re-roll the folded dough into a flat round or oval, about ⅛ inch thick, to create swirls. Heat a cast-iron skillet over medium-high heat with a tiny drizzle of oil. Cook flatbreads for 2-3 minutes per side until golden brown, lightly puffed, and charred in spots.
- Garnish and Serve: Arrange the warm flatbreads on a serving platter. Drizzle generously with extra virgin olive oil and sprinkle with finely chopped fresh parsley. Serve immediately.
Notes
Ensure your gluten-free flour blend contains xanthan gum, or add 0.5 teaspoon separately. When activating yeast, ensure water is warm (105-115°F / 40-45°C), not hot. To prevent dryness, cook flatbreads quickly in a hot skillet. If dough sticks when rolling, use a light dusting of flour.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 210 calories
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg