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NO-YEAST EASY FLATBREAD RECIPE (WFPB, GLUTEN-FREE)

An easy and quick gluten-free, no-yeast flatbread recipe is whole-food plant-based (vegan), soft, flexible, and perfect for healthy wraps or dipping.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Bread, Snack
Cuisine Mediterranean-Inspired
Servings 6 servings

Equipment

  • 2 mixing bowls
  • 2 spatula
  • 1 Non-stick Skillet or Cast-iron Pan
  • 1 Rolling Pin

Ingredients
  

  • 2 cups oat flour (organic, gluten-free)
  • ½ cup chickpea flour
  • ¼ cup tapioca starch
  • 1 tsp baking powder
  • ½ tsp salt optional
  • ½ cup unsweetened applesauce
  • ½ cup warm water
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp ground flaxseed (+ 3 Tbsp warm water)

Instructions
 

  • Mix the ground flaxseed with warm water in a small bowl and let it sit until it forms a gel-like consistency (about 5 minutes).
  • Mix Dry Ingredients: In a medium bowl, whisk together the oat flour, chickpea flour, tapioca starch, baking powder, and salt.
  • Combine Wet Ingredients: In another bowl, mix applesauce, warm water, apple cider vinegar, and the flaxseed mixture.
  • Make the Dough: Combine wet and dry ingredients, stirring until a slightly sticky dough forms. If the dough is too dry, add warm water gradually until pliable; if it's too wet, mix in a bit of flour or tapioca starch until it reaches a manageable consistency. Let it rest for 10 minutes, and cover it with a wet kitchen towel to hydrate fully.
  • Form the Flatbreads: Divide the dough into six equal portions. On parchment paper or a clean surface, lightly dusted with extra oat flour, roll each portion into a ¼-inch thick flatbread.
  • Cook: Heat a non-stick skillet or cast-iron pan (the best option) over medium heat. Keep uncooked flatbreads covered with a damp kitchen towel to prevent drying. Cook each flatbread for 3-4 minutes per side until golden and cooked through.
  • Serve: Serve warm, topped with your favorite spreads, veggies, or dips!

Notes

  • These flatbreads are best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 3 days.
  • Freeze with parchment paper between layers; these flatbreads can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and consume within 1-2 days after thawing.
  • Reheat gently in a pan or toaster oven before serving.