Gluten-Free Millet Flatbread by Indiaphile
Gluten-Free Millet Flatbread by Indiaphile

Flatbread is delicious and easy to make.  It is perfect for breakfast bread, a quick snack/side or to make a flatbread pizza. There are many variations on how to make a gluten-free flatbread.  My recipe is gluten, soy, yeast, egg, and dairy free. Please click on the pictures in this post for links to other flatbread recipes.


  • 1 1/2 cup quinoa or millet
  • 2 Tbsp coconut oil
  • 1 3/4 cup water
  • 1/4 cup honey (Or another sweetener of your choice. Personally, I like it fine without the sweetener.)
  • 1 Tsp Himalayan Sea Salt


  1. Soak 1½ cup quinoa or millet overnight.
  2. The next day, rinse and drain well.
  3. Preheat oven to 350.
  4. Grease the sides of a 9×13 rectangular glass casserole dish with some coconut oil.
  5. Add 2 Tbsp coconut oil to the glass casserole dish and place in the heated oven.
  6. Add drained quinoa or millet, 1¾ cup water, 1 tsp salt, and ¼ cup honey in a blender.
  7. Turn the blender on high and mix until smooth.
  8. Once the coconut oil is melted in the glass dish, remove from the oven.
  9. Whisk the blended ingredients into the hot coconut oil until the mixture is blended well.
  10. Place back into the hot oven and cook for 22-25 minutes.
  11. If you like a crisper flatbread broil it on high the last few minutes of cooking.
There are endless toppings you can put on flatbread. How about…
  • Pesto sauce
  • Drizzled avocado oil and sea salt
  • Hummus
  • Roasted garlic
  • Beef, chicken, etc.
  • Your favorite veggies
  • Be creative!




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