Soft Gluten-Free Flatbread (Piadina-Style, 5 Ingredients)

Make the Dough:
In a large bowl, whisk together flour blend, tapioca starch, baking powder, and salt. Add olive oil and milk. The mixture will be very wet at first; after a few moments the flour absorbs liquid and it becomes more workable. If too sticky, knead gently with floured hands until smooth.
Divide & (Optional) Chill:
Divide the dough into 2 equal portions (~5 oz each). Wrap each in plastic wrap. If you have time, chill for 30 minutes or up to 3 days. Working with cold dough helps shape it more easily, but you can also use it immediately.
Shape Flatbread:
On a lightly floured surface, flatten a portion of dough. Roll out into an approximate 8-inch round, adding flour as needed to prevent sticking. Edges can be a bit rustic—don’t worry about perfect circles.
Cook:
Heat a cast-iron or heavy nonstick skillet over medium heat. Lightly oil skillet. Place the shaped dough in skillet; cook about 1 minute until edges lift and underside has golden spots. Flip; press down with spatula to ensure good contact and cook the second side. Continue cooking, flipping as needed, until both sides are cooked through and surface is no longer shiny—2-3 minutes total per flatbread.
Keep Warm & Serve:
Remove cooked flatbread and wrap in a clean tea towel to keep soft and warm. Repeat with remaining dough pieces. Serve warm—ideal with fillings or sauces of your choice.

If dough is too wet, add a bit more tapioca starch; if too dry, add milk teaspoon by teaspoon.
For best results, use a hot but not smoking skillet. Cast iron gives nice blistering.
Oil the skillet just enough so flatbread doesn’t stick, but not so much that it fries instead of cooks.
Use plant-based milk to make the recipe fully vegan.

Cooked Flatbread: Wrap tightly in plastic or press-seal; stays good at room temperature up to 2 days. To refresh, sprinkle with water and warm slightly in skillet or microwave.
Dough Portioned: Can be refrigerated up to 5 days; cook when ready.
Freezing: Flatbread can be frozen—thaw then reheat.

Go to the next page to get the Nutrition