gluten free lebanese bread recipe

Written BySheba G Updated On
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The Best gluten free lebanese bread recipe

My youngest was diagnosed with celiac three years ago, and the hardest part was not the bread itself, it was watching him pull the pita out of the basket at every family dinner and set it back down. I started testing gluten free flatbread recipes that same month and went through a lot of batches that cracked, stuck, or tasted like sandpaper before this one finally worked. Now I make it at least twice a week and it has earned a permanent spot in our rotation. It folds without breaking, it puffs enough to split open for a sandwich, and nobody at the table can tell it is any different from the regular version.

My kids eat this bread with hummus after school, rolled up with turkey and cheese for lunch, and torn into pieces to scoop up shawarma on Friday nights. My husband uses it as a base for za’atar and olive oil when we have people over, and I have brought it to potlucks where it disappeared before the main dishes did. What I like most is how forgiving it is. There is no long rise to wait on, no complicated shaping, and the whole thing comes together in under an hour, which means it works for a random Tuesday just as well as it does for a holiday spread.

The flour blend does the heavy lifting here. Using a good gluten free all purpose blend with xanthan gum already in it gives you structure without the guesswork, and a little psyllium husk helps the dough stay flexible so it does not crumble when you fold it. Beyond that, you are working with simple ingredients like olive oil, warm water, and yeast, so it is a bread you can feel good about serving to a kid who has to read every label. If you have been buying frozen gluten free pita at four dollars a pack, this recipe will save you money and taste better than anything in the freezer aisle.

Gluten Free Lebanese Bread

4.9 from 1842 votes

Soft, slightly chewy flatbreads made with a gluten-free flour blend and a touch of psyllium husk for flexibility. Cook them in a hot skillet for the blistered spots and pocket-friendly texture that Lebanese bread is known for.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 8 flatbreadsCuisine: InternationalCalories: 175 kcal

🥘Ingredients

For the Dough

2 cups gluten-free all-purpose flour blend, plus more for dusting
2 tbsp psyllium husk powder
2 1/4 tsp instant yeast
1 tsp granulated sugar
1 tsp salt
1 1/4 cups warm water, about 110°F
2 tbsp olive oil

For Cooking

1 tbsp olive oil, for the skillet
Gluten-free flour blend, for rolling

👨‍🍳Directions

1Whisk the flour blend, psyllium husk powder, instant yeast, sugar, and salt together in a large bowl until evenly combined.
2Pour in the warm water and olive oil. Stir with a wooden spoon until the mixture pulls into a shaggy, wet dough with no dry flour left at the bottom of the bowl.
3Let the dough sit uncovered for 10 minutes so the psyllium can hydrate and firm up. It will look looser than wheat dough at this point.
4Knead in the bowl with wet hands for 3 to 4 minutes, folding the dough over itself, until it feels smooth and tacky but no longer sticks to your fingers. Add a tablespoon of flour blend only if it stays wet after a minute of kneading.
5Cover the bowl with plastic wrap or a damp towel and set it in a warm spot for 1 to 1 1/2 hours, until the dough looks puffy and has grown by about half.
6Divide the dough into eight equal pieces and roll each into a ball. Cover and rest for 15 minutes so the gluten-free dough relaxes and rolls out without tearing.
7Roll each ball between two sheets of parchment paper to about 1/8 inch thick and 7 to 8 inches across. Patch any small tears with a wet fingertip.
8Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates on contact. Brush with a thin film of olive oil.
9Cook one flatbread at a time for 60 to 90 seconds, until bubbles rise across the surface and the underside shows dark brown spots. Flip and cook another 60 to 90 seconds, pressing gently with a spatula so the bread puffs.
10Stack the finished breads under a clean kitchen towel to keep them soft and steamy, then serve warm.

🔧Equipment

Large mixing bowl
Whisk
Wooden spoon
Liquid measuring cup
Plastic wrap or clean kitchen towel
Rolling pin
Parchment paper
10-inch cast iron skillet or heavy nonstick pan
Clean kitchen towel for stacking

📊Nutrition Facts (per serving)

🔥Calories: 175 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 2g

📝Notes

Tips: The psyllium husk powder is what gives this dough its stretch, so don’t swap it out. If you prefer baking, slide the rolled rounds onto a stone preheated to 475°F and bake for 4 to 6 minutes, until puffed and spotted. Stacked breads stay soft in an airtight bag at room temperature for two days and freeze well for up to two months. Nutrition figures are rough estimates per flatbread and will vary with the flour blend you use.

Watch Video Of How Gluten Free Lebanese Bread Works

This gluten free Lebanese bread is my go-to whenever I need something that works for a crowd, whether it is a weeknight dinner or a big family gathering. Everyone at the table can eat it, it holds up well for dipping and wrapping, and it never feels like a compromise. I keep the recipe handy because it fits almost any occasion and comes out soft and reliable every time.

❓ Frequently Asked Questions About Gluten Free Lebanese Bread

1. Why did my gluten free Lebanese bread turn out crumbly or dry?

Gluten free doughs lack the elasticity that holds wheat bread together, so they need extra moisture and a gentle hand. If the dough feels stiff, add water a tablespoon at a time until it is soft and slightly tacky. Overworking the dough or adding too much flour blend can also dry it out, so measure by weight when you can and stop mixing as soon as the dough comes together.

2. Can I use a different gluten free flour blend than the one listed?

You can, but the results will vary because blends differ in how much liquid they absorb. Look for one that contains xanthan gum or a similar binder, and expect to adjust the water slightly. If your blend has no binder, add about half a teaspoon of xanthan gum per cup of flour to help the flatbread stay flexible instead of cracking when rolled.

3. How do I keep the bread soft and pliable after cooking?

Stack the warm flatbreads on a clean kitchen towel and cover them as they come off the pan. The trapped steam keeps them from turning crisp and brittle. Once they cool completely, store them in a sealed bag at room temperature for a couple of days, or freeze them with parchment between the layers for longer keeping.

4. Can I make the dough ahead of time?

Yes. Mix the dough, cover it, and refrigerate it for up to 24 hours before rolling. Let it sit at room temperature for about 20 minutes first, since cold gluten free dough tends to tear. You can also roll the breads out, separate them with parchment, and refrigerate for a few hours before cooking.

5. Why didn’t my bread puff up in the pan?

Puffing depends on a hot pan and a thin, even roll. Let your skillet heat fully over medium-high before adding the dough, and roll each piece to roughly an eighth of an inch thick. If the dough is too thick or the pan too cool, the bread will stay flat and cook more like a soft tortilla, which still tastes good but won’t split into pockets.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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