This gluten-free sourdough flatbread has the delightful tang of sourdough and a fluffy, bubbly texture. It’s perfect as a naan or pita and great for wraps, pizza crust, or scooping up your favorite soup and dips. This recipe yields soft, flexible flatbreads made on the stovetop. It’s also dairy-free, vegan, and nut-free!
I’ve been obsessed with my gluten-free flatbread recipe since I first made it. There’s nothing better to dip in hummus or a good soup. BUT—I needed a way to incorporatesourdough starterinto these flatbreads and have a version that is just as fluffy and delicious, but with the tang of sourdough flavor. These are IT! It’s simple to get the dough together and easy to prepare ahead of time.
It’s also the perfect way to use your sourdough discard. It works so well as a gluten-free pita bread to scoop up hummus or make a wrap, dip into curries like your favorite gluten-free naan, and can also be used as a quick and easy gluten-free pizza crust. Let’s get into it!
Why You’ll Love This Recipe:
- Texture: These flatbreads are soft and pliable, making them the ideal homemade gluten-free wrap for various fillings.
- Flavor: The sourdough imparts a subtle tang, making these extra special compared to a traditional gluten-free flatbread. The sourdough flavor adds extra depth to any recipe.
- Simplicity: With straightforward ingredients and steps, novice and seasoned bakers will have success with this recipe.
- Made on the Stovetop: With these flatbreads, there’s no need to even turn on the oven! They can be made quickly and easily in a pan, griddle, or on a Blackstone grill.
Creative Uses for Your Flatbreads
Wraps and Sandwiches: These flatbreads’ flexibility makes them ideal for wraps. Fill them with grilled vegetables, lean proteins, or fresh salads for a nutritious meal. Their soft texture (made possible with the psyllium husk) ensures they hold fillings without tearing.
Personal Pizzas: Use the flatbread as a base for quick, gluten-free pizzas. Top with tomato sauce, cheese, and your favorite toppings, then bake until the cheese melts.
Dipping Companion: Serve them alongside hummus, tzatziki, or olive oil infused with herbs as a tasty appetizer or snack. Their sturdy structure makes them perfect for scooping dips.
Soups & Stews: Soups and stews like this white bean tomato stew are always better served with a carb for dipping, and this flatbread is the perfect companion.
Breakfast Base: Top with avocado, poached eggs, tofu scramble, or smoked salmon for a hearty breakfast. The flatbread’s subtle tang complements all sorts of delicious breakfast flavors.
Tips and Tricks for Perfect Gluten-Free Sourdough Flatbreads
- Active Starter: Ensure your gluten-free sourdough starter is active and bubbly before use. This not only aids in leavening but also enhances flavor.
- Resting Period: Allow the dough to rest for at least 2 hours, until puffy. This fermentation period develops flavor and improves texture. Consider an overnight fermentation in the refrigerator for a more pronounced sourdough taste.
- Cooking Surface: Use a hot, well-seasoned cast-iron skillet or non-stick pan to achieve an even, golden-brown crust. Preheating the pan ensures consistent cooking.
- Storage: Cooked flatbreads can be stored in an airtight container at room temperature for up to two days. Reheat on a skillet before serving.
- Variations: Add herbs, garlic, or spices into the dough for extra flavor.
Want to use sourdough discard? Add a sprinkle (1-2g) of instant yeast to the dry ingredients to help give your flatbread a boost!
Best Ingredients for Gluten-Free Sourdough Flatbread
- Gluten-Free Flour Blend: We tested several flour and starch combinations for this recipe and found that tapioca starch (aka tapioca flour), potato starch, brown rice flour, and millet flour produced the best texture and flavor.
- If you’d like to simplify, you can use one starch and one whole grain flour, but the texture and flavor will change. You can also use my premade bread flour blend if you have it on hand.
- Psyllium Husk: This acts as a binder, providing elasticity and flexibility to the dough, mimicking the properties of gluten. It also aids in moisture retention, resulting in softer flatbreads. We provide options for both ground and whole psyllium husk.
- Olive Oil: Incorporating olive oil adds moisture and a subtle richness to the flatbreads. It also contributes to a tender crumb and enhances flavor.
- Maple Syrup: The sugar in the maple syrup is essentially food for your starter. It’s intended to enhance starter activity, not provide a ton of sweetness.
- Saltis always essential for enhancing flavor. A balanced amount brings out the natural tastes of the ingredients without overpowering them.
- Optional Add-ins: Herbs like rosemary or thyme, minced garlic, or seeds can be added to the dough for extra flavor and texture. Experimenting with these can personalize your flatbreads to suit different dishes.
Psyllium Husk vs. Psyllium Powder: Whole psyllium husks will give a more grainy texture. It’s not super noticeable if it’s all you have on hand. Ground psyllium powder will give a smoother dough. Either will work in this recipe, and you’ll notice measurements for each in the ingredients list. You can learn all about psyllium husk here if you’d like to learn more about this unique ingredient.
The steps for a perfect gluten-free flatbread
Activate the psyllium gel by mixing with water. I recommend a psyllium husk powder for the smoothest texture, though whole psyllium husk can also be used. Once thickened, add in the olive oil and the active sourdough starter.
Combine the dry ingredients. Whisk until thoroughly combined, then add the wet ingredients to the dry ingredients and mix/knead until a dough forms.
Coat the dough with olive oil and let it risefor two hours at room temperature. Optionally, let it rise overnight in the refrigerator for up to 18 hours. Once risen, divide the dough into four pieces and roll each pieceinto a ball.
Roll out each flatbread and dimple with your fingertips. Cook in a hot pan for a few minutes on each side until browned. Repeat until all are cooked. Let cool slightly, and enjoy!
How to store gluten-free sourdough flatbread
- Store your cooked flatbreads in an airtight container at room temperature for up to two days. Reheat on a skillet before serving to restore softness.
- For longer storage, freeze them with parchment paper between each flatbread. They’ll keep in the freezer for at least 3 months.
Enjoy these homemade gluten-free wraps as a base for your favorite toppings, as a side to soups and salads, or simply on their own with a drizzle of olive oil. Happy flatbread making!
Gluten-Free Sourdough Flatbread
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- Author: Rachel Conners
- Prep Time: 40 minutes
- Rising Time: 2 to 12 hours
- Cook Time: 15 minutes
- Total Time: 0 hours
- Yield: 4 flatbreads 1x
- Category: Bread
- Method: Stovetop
- Diet: Gluten Free
Description
This gluten-free sourdough flatbread has the delightful tang of sourdough and a fluffy, bubbly texture. It’s perfect for wraps, pizza crust, or scooping up your favorite soup and dips. This recipe yields soft, flexible flatbreads made on the stovetop. Dairy-free, vegan & nut-free as well!
Ingredients
Scale
- 200g warm water
- 10g maple syrup or honey
- 8g finely ground psyllium husk powder or 12g whole psyllium husks
- 10g olive oil
- 80g gluten-free sourdough starter
- 70g potato starch
- 30g tapioca starch (you can use any combination of starches that you like, such as tapioca, potato, arrowroot, or cornstarch. The listed combination/amounts was our favorite that we tested.)
- 110g superfine brown rice flour
- 30g millet flour (you can use any combination of whole grain flours you like, such as brown rice, white rice, oat, teff, buckwheat, sorghum, millet, etc. The listed combination/amounts were our favorite that we tested.)
- 5g fine sea salt
Instructions
- Activate the psyllium gel
In a large bowl, whisk together the warm water, maple syrup, and finely ground psyllium husk. Let it sit for 2–3 minutes until it thickens into a gel.
If using whole psyllium husk (shells) instead of powder, increase the amount to 12g. - Add the sourdough starter.
Mix olive oil and the active GF starter into the psyllium gel until smooth and well combined. - Mix dry ingredients
In another bowl, whisk together the potato starch, tapioca starch, brown rice flour, millet flour, and salt. Sift the ingredients together if they’re clumping at all. - Form the dough
Add the dry mixture to the wet and mix well until a soft, pliable dough forms. Add the olive oil and knead until it’s smooth and uniform. It should be soft but not sticky. - Bulk fermentation
Cover the dough and let it rise at room temperature for 2 hoursuntil it is slightly puffy and airy. - Cold ferment (optional, but recommended)
After the initial rise, cover the dough in plastic wrap or something similar and refrigerate the dough overnight (up to 18 hours). This step improves flavor, hydration, and overall dough texture. Let the dough come back to room temperature before shaping. - Shape the pitas
Divide the dough into 4 equal balls. Cover and let rest for 15–20 minutes. Then, roll each ball into a circle about 1/4 inch (0.5–0.7 cm) thick. If you’d prefer more, smaller flatbreads instead of 4 large ones, divide the dough into small pieces. - Preheat your pan
Heat a dry cast-iron or nonstick skillet over medium-high heat until thoroughly hot. - Cook the flatbreads
Lightly oil the pan. Place a flatbread on the hot pan and cover it with a lid to trap steam. Cook for 1–2 minutes until bubbles appear and the bottom is golden. Flip and cook the second side for another 1–2 minutes. Optional: Flip again briefly to help it puff more. Remove from the pan and let cool on a paper towel-lined plate while you finish cooking the rest of the flatbreads. - Prefer the oven?
You can also bake the pitas in a preheated oven at 450°F (230°C) for about 5 to 7 minutes, until puffed and lightly golden. - Store your flatbreads
Keep pitas in the fridge for 1-2 days, wrapped with a plastic film, or freeze in an airtight container/bag. Reheat them in the oven or on a pan with a sprinkle of water to refresh.
Notes
Top Tips for Perfect Pitas:
- Sift dry ingredients to enhance elasticity.
- Fine sea salt improves dough texture.
- Cook on a very hot pan to achieve the best puff and texture.
- Use minimal oil in the pan—too much oil makes the pita gummy.
- Drizzle a little water on the pita while cooking to encourage puffing, and cover the pan with a lid. Gluten-free sourdough dough loves humidity.
- Once cooked, drain excess oil by placing the pita on paper towels, then cool each separately on a cooling rack
