Name: Gluten Free Mediterranean Flatbread
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups Gluten Free All-Purpose Flour; 3/4 cup Warm Water; 2 tbsp Extra Virgin Olive Oil; 1 tsp Baking Powder; 1/2 tsp Salt; 2 tbsp Zaatar Seasoning

If you’ve been looking for a good gluten free flatbread recipe, I think this one is going to make you really happy. It’s the kind of recipe that’s easy enough for a weeknight but tasty enough to impress people.

I wanted to create a flatbread that actually feels like real flatbread. Soft, a little chewy, and full of flavor. Being gluten free doesn’t mean you have to miss out on that, and this recipe proves it.

The Mediterranean twist here comes from zaatar seasoning and a nice drizzle of olive oil. Together they give the flatbread so much character without any extra effort.

You only need a few basic ingredients and about 20 minutes of your time. No yeast, no rising, no waiting around.

It works great as a side dish, a snack, or even as a base for toppings like hummus, veggies, or cheese. Pretty versatile for something so simple.

Why You’ll Love This Recipe

Super Simple Ingredient List – You only need six ingredients to make this gluten free Mediterranean flatbread, and most of them are probably already sitting in your pantry right now.

No Yeast Required – Unlike a lot of flatbread recipes, this one uses baking powder instead of yeast, so there’s zero waiting around for dough to rise and you can have fresh flatbread ready in no time.

Perfectly Gluten Free – This flatbread is made with gluten free all-purpose flour, so you can enjoy soft, delicious Mediterranean-style bread without worrying about gluten at all.

Zaatar Makes It Special – The zaatar seasoning gives this flatbread an incredible earthy, herby, slightly tangy flavor that you just can’t get from plain bread. Once you try it, you’ll want to put zaatar on everything.

Ingredients

2 cups Gluten Free All-Purpose Flour
3/4 cup Warm Water
2 tbsp Extra Virgin Olive Oil
1 tsp Baking Powder
1/2 tsp Salt
2 tbsp Zaatar Seasoning

How to Make

Step 1

Preheat your oven to 425F and place a pizza stone or baking sheet inside to heat up.

Step 2

In a medium bowl, combine the gluten free all-purpose flour, baking powder, and salt.

Step 3

Add the warm water and 1 tablespoon of the extra virgin olive oil. Mix until a smooth dough forms. If it is too dry, add water a teaspoon at a time.

Step 4

Divide the dough into 4 portions. Roll each portion out between two sheets of parchment paper until it is very thin, about a quarter inch thick.

Step 5

Remove the top piece of parchment paper. Brush the surface of each flatbread with the remaining olive oil and sprinkle generously with zaatar seasoning.

Step 6

Carefully transfer the parchment paper with the flatbreads onto the hot baking sheet or stone in the oven.

Step 7

Bake for 8 to 10 minutes until the edges are crispy and golden.

Helpful Tips

Add Water Slowly if the Dough Is Dry

Gluten free flour can absorb water differently depending on the brand and even the humidity in your kitchen. Start with the 3/4 cup listed in the recipe and see how the dough feels before adding more.

You want a dough that’s smooth and slightly soft but not sticky. If it’s crumbly and won’t hold together, add water one teaspoon at a time and mix after each addition.

It’s way easier to add a little water than to fix a dough that’s too wet. If you accidentally make it sticky, just sprinkle in a bit more flour and work it in gently.

Use the Right Gluten Free Flour

Not all gluten free all-purpose flours behave the same way. Look for a blend that already contains xanthan gum in the ingredients list, because that’s what helps hold the dough together without real gluten.

If your blend doesn’t have xanthan gum, the dough will crack and fall apart when you try to roll it out. In that case, add about half a teaspoon of xanthan gum to the dry ingredients before mixing.

Roll Between Parchment Paper

Rolling the dough between two sheets of parchment paper is not optional here. Gluten free dough doesn’t stretch and bounce back like regular dough, so it sticks to everything, including your rolling pin and counter.

The parchment paper keeps it from sticking and also makes it super easy to transfer the flatbread to the hot baking sheet without it tearing. Press the dough into a rough circle with your hands first, then place it between the sheets and roll from the center outward.

If the dough cracks at the edges while rolling, just pinch it back together with your fingers. That’s totally normal with gluten free dough.

Frequently Asked Questions

What gluten free flour works best for this flatbread?

A good quality gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill or King Arthur are popular choices and give you a soft, pliable flatbread that holds together well.

If your flour blend doesn’t already include xanthan gum, you may want to add about half a teaspoon to the dough. Without it, the flatbread can crumble or crack when you try to fold or roll it.