Gluten Free Flatbread Wraps – Soft, Flexible, and Easy to Make

If you’ve been missing soft, foldable wraps that don’t crack, you’re in the right place. These gluten free flatbread wraps are tender, flexible, and perfect for lunch, dinner, or meal prep. You can use them for sandwiches, tacos, gyros, or even quick personal pizzas. The dough comes together in one bowl, and you don’t need yeast. Best of all, they stay pliable even after cooling, so you can make them ahead without stress.

Why This Recipe Works

Gluten free flatbread wraps – Gluten Free Flatbread Wraps – Soft, Flexible, and Easy to Make If you’ve been missing soft, foldable

This recipe uses a mix of gluten free flour and starch to mimic the stretch you’d get from gluten. A touch of yogurt adds moisture and softness, preventing the wraps from drying out or cracking. Baking powder gives a light lift, which helps the flatbread stay tender rather than dense. Finally, cooking in a hot skillet sets the surface quickly and locks in steam, keeping the wraps pliable and easy to roll.

Ingredients

• 1 1/2 cups (210 g) gluten free all-purpose flour blend (with xanthan gum; e.g., a cup-for-cup style blend)
• 1/2 cup (60 g) tapioca starch (also called tapioca flour)
• 2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 1 tablespoon olive oil (plus extra for the pan)
• 3/4 cup (180 g) plain Greek yogurt (dairy or dairy-free)
• 1/2–2/3 cup warm water (start low and add as needed)
• Optional: 1 teaspoon sugar or honey for browning; 1/2 teaspoon garlic powder or dried herbs for flavor

Instructions

1. Mix dry ingredients. In a large bowl, whisk the gluten free flour blend, tapioca starch, baking powder, salt, and any optional seasonings until well combined.
2. Add wet ingredients. Stir in the olive oil and yogurt. Add 1/2 cup warm water to start. Mix with a spoon or your hands until a shaggy dough forms. Add more water, a tablespoon at a time, until the dough comes together and feels soft and pliable, not sticky.
3. Knead lightly. Turn the dough onto a lightly floured surface (use your flour blend). Knead gently for 1–2 minutes to smooth it out. Gluten free dough won’t get stretchy, but it should become cohesive and easy to handle.
4. Rest the dough. Cover the dough with a bowl or damp towel and let it rest for 10–15 minutes. This helps hydrate the flour and makes rolling easier.
5. Divide and shape. Divide the dough into 8 equal pieces for small wraps or 6 for larger wraps. Roll each piece into a ball.
6. Roll the wraps. Place one dough ball between two sheets of parchment or lightly floured plastic wrap. Roll into a thin circle or oval, about 7–8 inches wide and 1/8 inch thick. Peel off the top sheet carefully. If edges crack, press them back together with your fingers.
7. Heat the pan. Warm a nonstick skillet or well-seasoned cast iron over medium to medium-high heat. Add a light brush of olive oil.
8. Cook the flatbread. Lay the rolled dough onto the hot pan. Cook 60–90 seconds until bubbles form and the underside has golden spots. Flip and cook another 45–60 seconds. If it puffs, press gently with a spatula to ensure even cooking. Adjust heat as needed to avoid burning.
9. Keep them soft. Transfer the cooked wrap to a plate and cover with a clean kitchen towel. The trapped steam keeps them flexible. Repeat with remaining dough, stacking and covering each wrap as you go.
10. Serve or store. Use immediately for wraps, or let cool completely before storing. If desired, brush lightly with olive oil before serving for extra softness.

How to Store

• Room temperature: Keep in an airtight bag at room temp for up to 24 hours.
• Refrigerator: Store for 4–5 days in a sealed container with a paper towel to absorb moisture.
• Freezer: Freeze in a stack with parchment between each wrap for up to 2 months. Press out excess air from the bag.
• Reheat: Warm in a dry skillet over medium heat for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 10–15 seconds to restore flexibility.

Benefits of This Recipe

• Soft and flexible. The combo of tapioca starch and yogurt delivers wraps that bend without breaking.
• No yeast, no rise time. Quick to make, ideal for weeknights.
• Versatile base. Works for wraps, quesadillas, flatbread pizzas, and gyros.
• Meal prep friendly. Stores and reheats well with minimal texture loss.
• Allergy adaptable. Easy to make dairy-free and vegan with simple swaps.

Common Mistakes to Avoid

• Using a flour blend without binders. Choose a gluten free all-purpose blend with xanthan gum or guar gum. Without it, wraps can crack.
• Adding too much water. The dough should be soft but not tacky. If sticky, knead in a teaspoon of flour at a time until manageable.
• Rolling too thick. Thick wraps can be doughy. Aim for about 1/8 inch to keep them flexible and tender.
• Skillet too cool. A hot pan creates quick bubbles and light browning. If the surface looks pale and dry, increase the heat slightly.
• Skipping the towel cover. Stack and cover cooked wraps so steam keeps them soft. Leaving them uncovered can make them stiff.

Variations You Can Try

• Dairy-free/vegan: Use a thick, unsweetened dairy-free yogurt (coconut or almond) and swap honey for sugar if sweetening. Add 1–2 teaspoons extra oil if dough feels dry.
• Herb and garlic: Mix 1 teaspoon garlic powder and 1–2 teaspoons dried herbs (oregano, basil, dill) into the dry ingredients.
• Turmeric and black pepper: Add 1/2 teaspoon turmeric and a few grinds of pepper for color and warmth.
• Seeds: Knead in 1–2 tablespoons sesame or nigella seeds for nuttiness and texture.
• Whole-grain boost: Replace 1/4 cup of the all-purpose blend with certified gluten free oat flour for a heartier flavor. Add a splash more water if needed.
• Cheesy wrap: Sprinkle a thin layer of shredded cheese on one side after the first flip, then fold and cook 20 seconds more for a quick quesadilla-style wrap.

FAQ

Can I make the dough ahead of time?

Yes. Make the dough up to 24 hours in advance and refrigerate it tightly wrapped. Let it sit at room temperature for 20–30 minutes before rolling so it’s easier to work with.

What if I don’t have tapioca starch?

You can use potato starch or cornstarch in a pinch, but the wraps will be slightly less stretchy. Tapioca gives the best chew and flexibility.

Why are my wraps cracking?

Common causes include too little moisture, a flour blend without xanthan gum, or cooking them too long. Add a bit more water, use a blend with binders, and keep cook times short with a hot pan.

Can I bake these instead of using a skillet?

You can bake them on a preheated sheet at 450°F (232°C) for 2–3 minutes per side, but they tend to dry out faster. The skillet gives better color and texture.

How do I keep them soft after freezing?

Thaw at room temperature, then reheat briefly in a skillet or microwave with a damp paper towel. A quick warm-up brings back the flexibility.

Is this recipe nut-free?

Yes, as written it’s nut-free, assuming your flour blend is nut-free. Always check labels, as some blends or dairy-free yogurts may contain nuts.

Can I make them oil-free?

You can omit the oil in the dough, but the wraps will be slightly drier. At minimum, lightly oil the pan to prevent sticking and encourage browning.

What’s the best flour blend to use?

Use a reliable gluten free all-purpose blend that includes xanthan gum. Cup-for-cup style blends usually work well. Avoid single flours like almond or coconut flour for this recipe.

Wrapping Up

These gluten free flatbread wraps are soft, foldable, and easy to make with pantry staples. With the right flour blend, a bit of tapioca starch, and a hot skillet, you’ll get tender wraps that hold up to any filling. Make a batch on Sunday, store them properly, and you’ll have quick, reliable meals all week. Once you try them, you’ll wonder how you ever got by without a stack ready to go.