Tender & Flaky Gluten Free Vegan Flatbreads (No-Yeast Naan Breads!)

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and adds a nutty flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

Start by measuring 1 cup of almond flour (110 grams) and 1 cup of gluten-free one-to-one flour (148 grams).

Add some fine sea salt and 2 teaspoons of baking powder to the flour mixture and whisk together.

Break up any clumps in the almond flour with your hands.

Measure 1 cup of full-fat coconut milk and stir it well to mix any separation.

Add 1 teaspoon of apple cider vinegar to the coconut milk and pour it over the dry ingredients.

Use a whisk to combine, then switch to a spatula to mix until the dough is formed.

Transfer the dough onto a piece of parchment paper and pat it into a ball.

Cut the dough into four equal pieces and form each piece into a ball.

Place the dough balls in the fridge to chill while preheating the skillet.

Preheat a 12-inch cast iron skillet over medium heat.

Flour the parchment paper and the top of one piece of dough, then roll it out between the parchment to an eighth-inch thick oval.

Once the skillet is preheated, spray it with cooking spray or rub it with oil.

Carefully flip the rolled-out dough into the skillet and peel off the parchment paper.

If the dough tears, use a spatula to piece it back together.

Cook the flatbread for a few minutes until golden brown in spots on the bottom, then flip it using a large spatula.

Cook the other side until golden brown as well.

Transfer the cooked flatbread to a cooling rack and repeat with the remaining pieces of dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens