Gluten-Free Garlicky Potato Flatbread
By Aran GoyoagaPublished on April 4, 2026
Time
1¼ hours
Yield
Serves 8
Ingredients
Dough
1 large Yukon Gold potato (10 ounces) 1 cup (5 ounces/142 grams) superfine sorghum flour ¾ cup (3 ounces/85 grams) tapioca starch 1 cup boiling water 1 tablespoon extra-virgin olive oil 1¼ teaspoons kosher salt 1 teaspoon baking powderTopping
3 tablespoons salted butter ¼ cup chopped fresh cilantro 1 scallion, minced1 garlic clove, mincedBefore You Begin
For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out 1 cup. Using superfine sorghum flour (such as from Authentic Foods) ensures proper hydration; if using coarser stone-ground sorghum flour (such as from Bob’s Red Mill), reduce the water to 210 grams and add more as needed to achieve a supple dough. Take care not to overcook the flatbread as it can dry out quickly. Store cooked flatbread wrapped in a kitchen towel to retain moisture and serve the same day for best results. The flatbread can also be tightly wrapped and frozen for up to one month.
Instructions
- Wash 1 large Yukon Gold potato and prick all over with fork. Microwave on plate for 5 minutes. Carefully flip potato and continue microwaving until skin cracks and potato is fully tender, 2 to 3 minutes. Let sit until cool enough to handle, about 5 minutes. Peel potato and mash with fork (you should have about 1 cup of mashed potato).
- Combine 1 cup (5 ounces) superfine sorghum flour and ¾ cup (3 ounces) tapioca starch in medium bowl. Add 1 cup boiling water and stir with fork until shaggy mass forms and most of flour is moistened. Let mixture cool for 1 minute. Add 1 tablespoon extra-virgin olive oil, 1¼ teaspoons kosher salt, 1 teaspoon baking powder, and mashed potato. Knead everything together until you have soft and moist dough with texture of Play-Doh. (If dough feels too wet, add additional sorghum flour; if dough feels too dry, add hot water.)
- Line rimmed baking sheet with parchment paper. Divide dough into 8 equal pieces. Lightly flour counter with sorghum flour and roll 1 piece of dough into 7-inch circle using lightly floured rolling pin (keep remaining pieces covered). Lift and rotate dough as you roll so dough doesn’t stick to counter. Transfer dough disk to prepared sheet and repeat with remaining dough, layering parchment between each disk.
- Heat 10- or 12-inch cast-iron skillet over medium-high heat for 3 minutes. Gently transfer 1 dough disk to preheated skillet and cook until top surface is beginning to dry and bottom has lightly charred spots, about 1 minute. Slide metal spatula under flatbread, flip, and cook until second side is golden in spots and flatbread begins to puff in small bubbles, about 1 minute. Wrap cooked flatbread in clean dish towel and set aside. Repeat with remaining dough, adjusting burner as needed and keeping cooked flatbread covered in dish towel to prevent drying.
- Cook 3 tablespoons salted butter, ¼ cup chopped cilantro, 1 minced scallion, and 1 minced garlic clove in small saucepan over medium heat until butter is melted and mixture is fragrant, about 2 minutes. Brush evenly over flatbread. Serve immediately.
for the dough
for the topping
Time
1¼ hoursYield
Serves 8Ingredients
Dough
Topping
Ingredients
Dough
Topping
Ingredients
Dough
Topping
Why This Recipe Works
This gluten-free potato flatbread is tender and fluffy and comes together quickly. It’s leavened with baking powder instead of yeast, which makes the dough quick to mix and eliminates the need for fermentation. Despite the absence of gluten, the dough remains surprisingly elastic thanks to a scalding step: Boiling water gelatinizes the starches in the sorghum flour and tapioca starch used for the dough, creating structure and chew. Mashed potato contributes softness; a tender, starchy crumb; and subtle earthy flavor. Cooking the flatbread in a hot cast-iron skillet encourages blistering and helps the bread puff.
Before You Begin
For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out 1 cup. Using superfine sorghum flour (such as from Authentic Foods) ensures proper hydration; if using coarser stone-ground sorghum flour (such as from Bob’s Red Mill), reduce the water to 210 grams and add more as needed to achieve a supple dough. Take care not to overcook the flatbread as it can dry out quickly. Store cooked flatbread wrapped in a kitchen towel to retain moisture and serve the same day for best results. The flatbread can also be tightly wrapped and frozen for up to one month.
Instructions
- Wash 1 large Yukon Gold potato and prick all over with fork. Microwave on plate for 5 minutes. Carefully flip potato and continue microwaving until skin cracks and potato is fully tender, 2 to 3 minutes. Let sit until cool enough to handle, about 5 minutes. Peel potato and mash with fork (you should have about 1 cup of mashed potato).
- Combine 1 cup (5 ounces) superfine sorghum flour and ¾ cup (3 ounces) tapioca starch in medium bowl. Add 1 cup boiling water and stir with fork until shaggy mass forms and most of flour is moistened. Let mixture cool for 1 minute. Add 1 tablespoon extra-virgin olive oil, 1¼ teaspoons kosher salt, 1 teaspoon baking powder, and mashed potato. Knead everything together until you have soft and moist dough with texture of Play-Doh. (If dough feels too wet, add additional sorghum flour; if dough feels too dry, add hot water.)
- Line rimmed baking sheet with parchment paper. Divide dough into 8 equal pieces. Lightly flour counter with sorghum flour and roll 1 piece of dough into 7-inch circle using lightly floured rolling pin (keep remaining pieces covered). Lift and rotate dough as you roll so dough doesn’t stick to counter. Transfer dough disk to prepared sheet and repeat with remaining dough, layering parchment between each disk.
- Heat 10- or 12-inch cast-iron skillet over medium-high heat for 3 minutes. Gently transfer 1 dough disk to preheated skillet and cook until top surface is beginning to dry and bottom has lightly charred spots, about 1 minute. Slide metal spatula under flatbread, flip, and cook until second side is golden in spots and flatbread begins to puff in small bubbles, about 1 minute. Wrap cooked flatbread in clean dish towel and set aside. Repeat with remaining dough, adjusting burner as needed and keeping cooked flatbread covered in dish towel to prevent drying.
- Cook 3 tablespoons salted butter, ¼ cup chopped cilantro, 1 minced scallion, and 1 minced garlic clove in small saucepan over medium heat until butter is melted and mixture is fragrant, about 2 minutes. Brush evenly over flatbread. Serve immediately.
for the dough
for the topping
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