I am so excited to share this gluten-free sourdough flatbread recipe with you. These flatbreads are very flexible (you can make wraps with them), soft, and taste delicious!
Why You Will Love This Recipe
– Texture. The flatbread is incredibly flexible and soft!
– Simple. You can use gluten-free all-purpose flour!
– Less than 30 minutes. You can leave the dough to ferment and rise for 1-3 hours or you can fry the flatbreads right away!
Note: you might also like my GF sourdough dinner rolls and sourdough discard pretzels!
What Is A Sourdough Starter?
Sourdough starter is wild yeast that is used to make sourdough bread. Sourdough bread has become more popular lately because of its health benefits. I love sourdough and I regularly bake a gluten-free version of it with my gluten-free starter. You can also make sourdough cookies, pancakes, pizza crust, and other recipes with a starter. Make sure to check out my gluten-free sourdough recipes collection!
Ingredients
Gluten-free flour – I used my homemade flour blend but this recipe will do well with any gluten-free all-purpose flour.
Sourdough starter – if you are planning to ferment the flatbreads, then use a mature starter. If you are making them right away, then an unfed discard will work, too!
Substitutes
Sour cream – you can use greek yogurt or plant-based yogurt.
Psyllium husk – there is no good substitute for psyllium husk other than psyllium husk powder! If using psyllium husk powder, use 85% of the amount called for in the recipe (17g) but do not decrease the water. Add psyllium husk powder to the dry ingredients instead of dissolving it in water as it will clump in the water!
Sugar – you can use the same amount of honey or maple syrup.
Step-By-Step Instructions
Step 1 – Mix the ingredients
Add water, psyllium husk, oil, and sugar to a bowl and whisk to incorporate. Now, leave the mixture to form into a gel for a couple of minutes.
When psyllium gel is ready (it should take a couple of minutes), add the sourdough starter, sour cream, and psyllium gel to a mixing bowl and mix to incorporate.
Then, add the dry ingredients and mix with your hand to combine until the dough starts separating from the walls of the bowl. Let the dough rest for about 10 minutes to settle. If you skip this step, the dough might be stickier and harder to work with!
Step 2 – Shape & Bake
Turn the dough over onto the working surface, shape it into a ball, and separate it into 8 equal parts using a bench scraper or a knife.
Shape each piece into a small ball. Grease your hands with oil to prevent sticking.
Flour the working surface and place one ball on it. Flatten the ball with your hands and spread a little bit of oil on the surface of it to prevent sticking as you are rolling out the dough. Then, carefully roll out the naan bread. Each naan should be approximately 8 inches (20cm) in diameter. Don’t roll out the flatbreads too thin to avoid them breaking apart as you transfer them to the frying pan. Continue adding oil to the surface of the flatbread if it starts sticking as you roll them out!
The dough will be flexible but handle it with care to avoid the flatbreads breaking apart.
Preheat the frying pan. I prefer using cast iron but you can use a non-stick pan, too. Spread some oil onto the pan and fry each flatbread for 30-60 seconds on one side over medium heat. Keep checking to make sure the flatbreads are not burning!
Brush the flatbread with melted butter to keep them softer. Enjoy!
Expert Tips
– Grease the surface of the flatbread dough to prevent sticking to the rolling pin. Adding flour to the surface might make the flatbreads a bit dry. Although it is necessary to flour the working surface you are rolling the dough on!
– Grease your hands with oil when working with the dough to prevent sticking.
– These gluten-free sourdough flatbreads are high in hydration meaning they have a lot of liquids in them to ensure the best texture. If you find it hard to work with the dough decrease the water by 40g. Then flatbreads will be slightly dryer and less puffy but easier to roll out.
– Add any seasonings of choice for more flavor.
– Store your gluten-free sourdough flatbread in the refrigerator for up to 3-4 days or freeze for up to 3 months. Storing them in an air-tight bag or container will prevent the bread from drying out.
– If the flatbreads taste too sour to you, you can decrease the amount of sourdough starter by half.
FAQ
Yes! First, freeze them individually on parchment paper, then store them in a freezer bag or an airtight container for up to 3 months. To defrost place the flatbreads into a microwave for 30 seconds or bake in the oven for 5 minutes at 350F/175C.
If it is made with gluten-free flour, yes, it is gluten-free. Otherwise sourdough is not gluten-free.
Yes, place the dough into the refrigerator overnight and fry the flatbreads in the morning!
Note: you might also like my sourdough discard bagels recipe!
Did you like this gluten-free sourdough flatbread recipe? Please, leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! And if you REALLY liked this recipe, consider supporting it by buying me a coffee! 🙂 Thank you and have a great day!
Gluten-Free Sourdough Flatbread
Equipment
- 1 medium-sized bowl
- 1 whisk
- 1 Frying pan (cast iron is the best option)
Ingredients
- 20 grams (11½ tsp) psyllium husk whole husks, not powder
- 310 grams (1⅓ cups) water room temperature
- 25 grams (1⅓ tbsp) oil I used olive oil but other oils work well, too
- 18 grams (1 tbsp) sugar can use maple syrup or honey
- 260 grams (1 cup) sourdough starter fed or unfed
- 100 grams (½ cup) sour cream greek yogurt works, too
- 260 grams (1⅘ cups) gluten-free flour I used my homemade flour blend
- 1½ tsp baking powder
- 10 grams (1¾ tsp) salt
Instructions
- Add water, psyllium husk, oil, and sugar to a bowl and whisk to incorporate. Now, leave the mixture to form into a gel for a couple of minutes.
- When psyllium gel is ready (it should take a couple of minutes), add the sourdough starter, sour cream, and psyllium gel to a mixing bowl and mix to incorporate.
- Then, add the dry ingredients and mix with your hand to combine until the dough starts separating from the walls of the bowl. Let the dough rest for about 10 minutes to settle. If you skip this step, the dough might be stickier and harder to work with!
- Turn the dough over onto the working surface, shape it into a ball, and separate it into 8 equal parts using a bench scraper or a knife.
- Shape each piece into a small ball. Grease your hands with oil to prevent sticking.
- Flour the working surface and place one ball on it. Flatten the ball with your hands and spread a little bit of oil on the surface of it to prevent sticking as you are rolling out the dough. Then, carefully roll out the naan bread. Each naan should be approximately 8 inches (20cm) in diameter. Don’t roll out the flatbreads too thin to avoid them breaking apart as you transfer them to the frying pan. Continue adding oil to the surface of the flatbread if it starts sticking as you roll them out!
- The dough will be flexible but handle it with care to avoid the flatbreads breaking apart.
- Preheat the frying pan. I prefer using cast iron but you can use a non-stick pan, too. Spread some oil onto the pan and fry each flatbread for 30-60 seconds on one side over medium heat. Keep checking to make sure the flatbreads are not burning!
- Brush the flatbread with melted butter to keep them softer. Enjoy!