The ultimate comfort food, gluten free stuffed flatbread are the type of food you want to gobble up immediately. Soft gluten free bread, crisp on the outside, with delicious hot fillings in the middle. Ooof!
You can keep it simple with a filling of simple grated cheese (per the recipe below), like a NEXT LEVEL cheese toastie. Or up the ante and get creative with pesto, spiced meats and potatoes and more.
Best of all, these gluten free stuffed flatbread only take 15 minutes to make, using 5 ingredients. Easy peasy!
What Other Stuffed Flatbread Fillings Could I Try?
A few different cultures have varieties of stuffed flatbread on their national menus. I feel confident that this base recipe would work well as a vessel for many of them.
There are so many combinations you could try. How about:
- aloo paratha (an Indian spiced potato stuffed flatbread),
- gozleme (Turkish stuffed flatbread, often with feta, spinach and potatoes)
- or a middle eastern style stuffed flatbread, with spiced lamb mince.
You could ever try a sweet variety, filled with chocolate hazelnut spread or chunks of chocolate. Dust the cooked flatbread with icing sugar and it’ll be supremely tasty!
What Are the Five Ingredients?
To make these gluten free stuffed flatbread you simply need gluten free plain flour, olive oil, baking powder, yoghurt and cheese. Plus optional salt for flavour.
I use (and would highly recommend for best results) a gluten free flour called Mulino Caputo Fioreglut flour. An Italian flour blend that works wonders.
What is the Mulino Caputo Flour?
Now, this is a magic gluten free flour blend that works incredibly well for bread. It gives pliability to dough and means you can roll it thin and wrap it around fillings.
Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified – see Coeliac UK if you’d like to read more). You guys can use any plain gluten free flour blend instead, I’ve included extra instructions in the recipe.
Where Can I Buy Mulino Caputo Gluten Free Flour?
You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.
Non-UK based followers, simply google “Mulino Caputo Fioreglut gluten free” and your local online stockists should pop up.
Can I Substitute a Different Flour?
For the best, mind-blowing results, I really recommend using the Mulino Caputo flour. However, if you are a wheat allergy sufferer or you really cannot get hold of it, then YES you can make them using any plain gluten free flour blend.
This dough is not as pliable, so use a sheet of non-stick baking paper as the base when rolling it out. This will help prevent it sticking to your work bench and will help you fold it.
It will break a bit when you try to fold it over the fillings. Simply patch it up and smooth out any holes to ensure that filling to perfectly encased.
I’ve got full instructions in the recipe, plus step by step photos under the recipe.
Can I Use Self Raising Flour?
Yes you can replace the baking powder and plain flour with 95g self raising flour if you have it to hand. It works perfectly.
The reason I use plain flour as a base, is that readers in some countries do not have self raising flour as an option locally.
Can I Make These Dairy Free/Vegan?
Yes, I’ve had a good results using the Alpro dairy free greek yoghurt, so I think any dairy free yoghurt should work. Obviously use dairy free cheese too, in place of dairy cheese.
Gluten Free Stuffed Flatbread Recipe (Makes 1 Flatbread)
This recipe will make one delicious stuffed flatbread. If you want to make more, simple double or triple (etc) the ingredients. The method remains the same, except you will need to divide the dough into portions before rolling.
You will find lots of step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org.
If you enjoy this gluten free stuffed flatbread recipe, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
A gorgeous gluten free stuffed flatbread, filled with cheese or any other fillings of your choice. 5 ingredients, 15 minutes to make - easy peasy!
- 90g gluten free plain flour (I recommend Mulino Caputo Fioreglut - see alternative method below for other blends)
- 0.5 tsp (3g) baking powder
- 75ml plain Greek yoghurt
- 0.5 tbsp (8ml) olive oil
- 0.5 tsp (3g) fine salt (optional for flavour)
- 50g grated cheese (I use a mozzarella and cheddar blend, but plain cheddar also fine, or other similar hard cheeses such as comte or emmental) OR filling(s) of your choice
- Add the flour, baking powder and salt to a mixing bowl and stir to combine.
- Tip in the yoghurt and olive oil, then mix with a wooden spoon at first to roughly combine - the mixture will look a bit crumbly at this point. Then get your hand in there and knead the ingredients until they are properly combined and you are left with a soft, pliable ball of dough. A Play Doh type consistency is what you are aiming for (see pics below) - if it feels sticky, add a little bit more flour, if it is still crumbly add some extra yoghurt.
- If you are using caputo flour: lightly flour your work surface and rolling pin, then roll the dough out into rough square or circle-shape. Make the dough quite thin, a couple of mm thick. You will need to use a little flour as you go, to avoid sticking. If you are using another plain flour blend: lay a piece of non-stick baking paper on your work surface, roughly 30cm square. Flour the paper and then roll the dough out, as per the above instructions.
- Now place the grated cheese (or your fillings of choice) in a square-shape, in the centre of your flatbread. Leave enough of a dough border so that you can fold the exposed dough over the cheese to cover completely. If using the caputo flour: you will be able to fold it easily using your hands. If using another blend: the dough will be more prone to breaking, so use the baking paper to help you fold the dough over the cheese (see images below).
- The cheese/filling should be nicely parcelled inside the dough now. Pinch the edges together to seal.
- Roll the flatbread with your rolling pin (note if using non-caputo flour, you will want to lay some baking paper between the rolling pin and flatbread to prevent sticking), until it is roughly 1.5 cm thick. Make sure the dough parcel is perfectly sealed, else the cheese will leak out.
- Now time to cook! Carefully transfer your stuffed flatbread to a non-stick frying pan over a medium heat. Cook for about 3 minutes on each side, until the bread is golden and the cheese is molten inside (you'll be able to tell it has melted by poking it) and the dough is cooked through. Then take of the heat, slice and enjoy!
Photos Using Mulino Caputo Fioreglut Flour
Photos Using Any Plain Gluten Free Flour Blend
I hope you love these gluten free stuffed flatbread as much as I do! For more yummy gluten free bread, why not try some of my other recipes:
Enjoy! Laura xxx