Flatbread recipe


This multipurpose bread can be topped for a quick pizza crust, used as pita pockets, or scored and baked to make Pita Chips. It can also be served with Hummus or added to a gluten-free breadbasket. Cook flatbreads on the stovetop in a dry skillet; they will brown nicely while staying moist inside.

If you wish to use these as pita pockets, I suggest making 4 larger (8-inch/20 cm round) breads. Let them cool completely before carefully scoring the centers with a sharp knife.

  • Yield: 5 inch (13 cm) round flatbreads


  • 2 cups (260 g) Bread Flour Blend
  • ½ teaspoon xanthan gum
  • 2¼ teaspoons quick-rising yeast
  • ½ tablespoon organic cane sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 Flaxseed Egg
  • 1 tablespoon light olive oil
  • ½ cup (120 ml) plus 1 tablespoon warm water
  • Up to 4 tablespoons additional flour for dusting
How to Make It
  1. Combine the flour, xanthan gum, yeast, sugar, baking powder, and salt in a medium bowl. Set it aside.
  2. Blend the flaxseed egg, oil, and ½ cup (120 ml) of the warm water together in a large bowl, using a mixer on medium speed, for 30 seconds.
  3. Add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 1 more tablespoon of the water as needed, ½ tablespoon at a time, until the dough is pulling away from the sides of the bowl.
  4. Line a large baking sheet with parchment paper. Divide the dough into 8 portions. Use damp hands to roll the portions into balls and place them on the baking sheet. The trick to round edges for the bread is to keep the outer layer of the balls moist while rising. Let the dough rise for 25 minutes in a warm, humid spot.
  5. Preheat a large skillet on medium-high heat.
  6. Spread a thin layer of flour on a smooth prep surface or another piece of parchment paper. Use a small rolling pin with light pressure to create 5-inch (13 cm) rounds from the balls. Use extra flour as needed to avoid sticking.
  7. Lower the skillet heat to medium. Grill each flatbread for about 1 minute per side, being careful not to let them burn.

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