Our favorite unleavened bread recipe is this Yufka, a Turkish-style flatbread. This gluten-free version is rolled thin and cooked on the stovetop. No yeast or baking required!
Perfect for wraps or dessert crepes. Or just slather with butter and honey and call it a day! It is similar to a homemade soft chapati or roti. And sure to be a crowd-pleaser.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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First off I want to give a shout out to My Cooking Journey, another food blog that has a bunch of flatbread recipes from different regions. This is where I discovered the stovetop cooking method for flatbreads and learned about Yufka to start with.
This recipe might seem like it has a lot of steps. But in reality, it is very easy. We broke it down into easy to follow steps and the hands-on time is minimal thanks to the limited number of ingredients (and no yeast!).
When using so few ingredients in a recipe it is important that they are fresh and good quality. It really makes a difference in the final product.
- Gluten-Free Flour- This recipe works for both gluten-free flour and regular all-purpose flour. I have used the Namaste brand gluten-free flour which can be found online at Amazon and at Costco and Bob's Red Mill All-Purpose Gluten-Free Flour blend which has a chickpea base. Additionally, I have used a homemade flour blend and Pillsbury's gluten-free flour blend with equal success. If your flour doesn't have xanthan gum you will need to add 1/4 teaspoons.
- Kosher Salt
- Extra Virgin Olive Oil
How to Make Yufka
Making unleavened bread is easy. The key is letting the dough rest. Gluten-free baking generally benefits from a good rest before the bake. The minimum for resting the dough is 4 to 5 hours but I prefer overnight.
But first, let's get that dough together. Mix the salt, flour, and xanthan gum (if your mix doesn't have it) in a mixing bowl. Slowly add the warm water. You might not use all of it. But the dough should just come together. You can mix the water with your hands or use a paddle attachment on a stand mixer (my preference).
But first, let's get that dough together. Add the olive oil and start kneading the dough until it is very soft and smooth. I switch to a dough hook. Gluten-free flour can be sticky and the hook can help speed things up.
Cover the dough tightly in plastic wrap and let it rest in the refrigerator for at least 5 hours and up to 24 hours.
Once the dough is rested, divide the dough into 10 equal pieces and form into small round balls. Cover with a towel and let the dough balls rest on the counter for about 15 minutes. The dough is easier to roll at room temperature.
Use your hands to flatten out the dough into small discs. Lightly dust the counter and each ball with gluten-free flour, start rolling the dough. Roll it as thin as possible without tearing the dough. Dust more flour on the counter between rollings.
In a cast-iron pan, cook the rolled flatbreads on medium-high heat until golden brown on both sides. About 2 minutes per side. You will want to very lightly oil the pan in between flatbreads.
Remove from heat and keep wrapped in a kitchen towel until ready to serve.
- I find that once I get to the rolling and cooking part it goes much faster with two people. One rolls, the other cooks the flatbreads. When making alone I separate the rolled out pieces between parchment. Once all rolled I then cook the flatbreads.
- Use filtered water for a neutral-tasting flatbread.
- If the dough is tearing or is hard to roll. Let is rest on the counter for another 15 minutes. Be sure to cover with a dishtowel.
- You can use a griddle or grill pan if you don't have a cast-iron pan available.
Not sure what to pair your flatbreads with? Here are a few of our favorite entrees that would benefit from a little bread on the side. Plus our favorite fruit spread for a scrumptious dessert option.
Unleavened Turkish Flatbread
- Cast iron pan or griddle
- 8 oz gluten free flour (about 1 ½ cups) add ¼ tsp xanthan gum if not in your blend
- 1 tsp kosher salt
- 2/3 cup warm water
- 2 tbsp extra virgin olive oil plus more for pan
- In a mixing bowl, add the dry ingredients and mix to combine.
- Slowly add the warm water to form a dough. You can use a paddle attachment on a stand mixer or your hands.
- Add the olive oil and start kneading the dough until it is very soft and smooth. Switch to a dough hook for your mixer or use your hands.
- Cover the dough tightly in plastic wrap and let it rest in the fridge for a minimum of 5 hours and up to 24 hours.
- Once the dough is rested, divide the dough into 10 equal pieces. Cover with a towel and let the dough balls rest on the counter for about 15 minutes.
- Lightly dust the counter and each ball with gluten-free flour, start rolling the dough. Roll it as thin as possible without tearing the dough. Dust more flour on the counter between rollings.
- Light brush the skillet or in a cast iron pan with oil. Cook the rolled flatbreads on medium-high heat until golden brown on both sides. About 2 minutes per side. Add more oil as needed.
- Remove from heat and keep wrapped in a kitchen towel until ready to serve.
- It is recommended that you allow this dough to sit overnight. Resting gluten-free flours makes it easier to roll out as they need to hydrate because they lack gluten.
- If the dough resists rolling, rest it for longer and then try to roll again.
- The flatbread tends to harden very quickly. It can be sprayed/sprinkled with warm water before serving to soften it.