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Vegan gluten free flatbread recipe

Preparazione 20 min
Cottura 15 min
Tempo totale 1 h 35 min
Porzioni 5 flatbread


  • 450 g flour gluten free bread mix
  • 25 g flour hemp
  • 25 g four bean (or chickpea)
  • 10 g salt
  • 2 g bycarbonate
  • 250 g water
  • 50 g olive oil


  • Combine in a large bowl the flours, salt and bicarbonate (you can also use a kitchen machine). Add water and oil and knead for 5 minutes to get an homogeneous dough, then let it rest in the fridge for one hour.
  • Divide the dough into 5 equal parts then shape them into balls. Using a rolling pin, roll out dough pieces into 7-inch rounds, about 1/8-inch in thickness, on a lightly floured surface.
  • Heat a nonstick pan and cook each flatbread for a few minutes on each side, when you start seeing toasted brown spots all over it then it's done.
  • Stuff the flatbreads and eat right away, or let them cool down and keep in a plastic bag in the fridge for 5-6 days or up to 1 month in the freezer and heat them on a hot pan before serving.