Gluten-free cheesy Spanish-style flatbreads recipe – super easy to make 4-ingredients, then simply top and finish in the oven!
Gluten-free cheesy Spanish-style flatbreads recipe, anyone? I didn’t expect anyone to actually want the recipe when I posted this on Instagram… but it turns out you guys like the look of this one, so here it is!
Why a Spanish-style flatbread, I hear you ask? Well, when we think of topping a flatbread… we so often think of pizza and all things Italian!
And because of that, I really wanted to create something different. We have pizza almost once a week after all – here’s the recipe for that if you fancy.
But simply by mixing up your toppings and flavouring your base, you can make something ENTIRELY different.
Now, I’ve certainly never had anything like this when I’ve ventured to Spain (that’s probably what I eat for visiting tourist traps mainly!) but I’ve endeavoured to include as many traditional Spanish ingredients in this recipe.
For starters, most olive that you buy in jars from the supermarket always tend to be Spanish! So there’s one.
Serrano ham is the Spanish version of prosciutto and of course, Manchego cheese is proudly from Spain too.
But what about the sauce? Well, I simply made a simple Bravas sauce which we usually throw on crispy potatoes, instead using it almost like a chunky pizza sauce.
And the result was simply awesome! It was a welcome change from our usual pepperoni pizza and so easy to throw together.
Here’s your shopping list for this recipe, keep scrolling if you’re looking for measurements and method ??
Gluten-free Cheesy Spanish-style Flatbreads Recipe: Ingredients
For the flatbreads
- gluten free self raising flour
- Ggreek yoghurt (I use a really thick one)
- Manchego cheese, grated (any hard cheese would work though)
- Spanish olives, sliced
For the Bravas sauce
- chopped tomatoes
- tomato puree
- garlic infused olive oil
- paprika
- sugar
- chilli flakes
- pinch of salt
For the toppings
- Manchego cheese, grated and sliced (any cheese that melts would work)
- Spanish olives
- Serrano ham (or any cooked meat you prefer)
- fresh rosemary
And here’s a few answers to some frequently asked questions, as well as a few tips and product recommendations for this recipe. Hopefully this will help you to make this recipe perfect, first time!
Gluten-free Cheesy Spanish-style Flatbreads Recipe: Frequently Asked Questions
Can I make this recipe gluten free? Is it suitable for Coeliacs?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products.
Can I make your gluten-free cheesy Spanish-style flatbreads recipe dairy free?
Yep – firstly use dairy free yoghurt – I use Koko dairy free plain yoghurt to make this dairy-free.
Finally, sub in a good dairy-free cheese with lots of flavour that melts well instead of Manchego cheese.
Can I make this recipe vegan?
Follow the advice above to make this dairy-free, then simply ditch the Serrano ham. Easy!
Is your gluten-free cheesy Spanish-style flatbreads recipe low FODMAP?
Due to the amount of tinned chopped tomatoes in this recipe, one flatbread is not suitable for the elimination phase of the diet. However, it is onion/garlic-free.
Is this recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, BUT make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first.
I can’t buy gluten free self-raising flour where I live, can I use gluten free plain flour?
Gluten free self-raising flour naturally has a little xanthan gum and baking powder in it but gluten free plain flour doesn’t.
Both of these can help the flexibility and rise of the dough. In a pinch, gluten-free plain flour should work fine.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free self-raising flour’ and a *singular* type gluten free flour. When I say ‘gluten free self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!
So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.
Do I need weighing scales to bake your gluten-free cheesy Spanish-style flatbreads recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
What yoghurt should I use for this recipe?
I would recommend only using Greek yoghurt for the dough – that’s what I always use. It’s lovely and thick and using a runnier natural yoghurt for example, will likely mean you’ll need to add more flour.
Make sure it’s ‘Greek Yoghurt’ and not just a ‘Greek-style yoghurt’ which isn’t nearly as thick.
If you want to keep this vegan and dairy free simply use Koko dairy free plain yoghurt.
How long can I keep your gluten-free cheesy Spanish-style flatbreads for?
They’re best eaten fresh as they will start to lose their crisp, freshly baked exterior unless eaten a few hours after baking. However, you can keep them in an airtight container in the fridge for up to 3-5 days.
Then when you want to enjoy one again, simply reheat in the oven at 200C for 5 minutes. When they’ve got back it’s slightly crisp exterior, they’re done!
Can I freeze them?
You can keep them in the freezer in an airtight container for up to 2-3 months.
You can cook them straight from frozen by placing them into the oven on a baking tray at 200C for 10-12 minutes. Again, when they’ve got back it’s slightly crisp exterior, they’re done!
Can I freeze your gluten-free cheesy flatbread dough?
Yes you can! And to be honest, this is probably better than freezing the finished product as they will ALWAYS come out better when freshly baked.
Simply pop your dough into an airtight container and freeze for up to 2-3 months. I like to freeze my dough ready-portioned out in 2 small, separate containers so I have the option of defrosting as much or as little dough as I like at a time.
Simply pop in the fridge and allow to defrost overnight, or leave at room temperature for 5 hours. If you freeze one huge ball of dough without portioning it out, it will of course take much longer to defrost.
Can I reheat these in the microwave?
You can, but I wouldn’t recommend it. They’ll lose their crisp exterior! Of course they’ll still be lovely and soft and flexible, but I’d always recommend reheating these in the oven instead.
Can I reheat these in the oven?
Yes! This is the best way to do it, whether your Spanish-style flatbreads are chilled or frozen. Simply place them onto a baking sheet and pop them into the oven at 200C for 5 minutes from chilled or 200C for 10-12 minutes from frozen.
Gluten-free Cheesy Spanish-style Flatbreads Recipe: Method
Oh and here’s a printable version of my gluten-free cheesy Spanish-style flatbreads recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
Gluten-free Cheesy Spanish-style Flatbreads Recipe (dairy-free option)
Ingredients
For the flatbreads
- 250 g gluten free self raising flour
- 260 g greek yoghurt I use a really thick one
- 80 g Manchego cheese grated (any hard cheese would work though)
- Spanish olives sliced
For the Bravas sauce
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp garlic infused olive oil
- 4 tsp paprika
- 1 tsp sugar
- 1/2 tsp chilli flakes
- pinch of salt
For the toppings
- Manchego cheese grated and sliced (any cheese that melts would work)
- Spanish olives
- Serrano ham or any cooked meat you prefer
- fresh rosemary
Instructions
For the flatbread
- Preheat your oven to 200C Fan / 220C.
- Add your yoghurt and flour to a bowl and mix together. I initially just do this with a spatula and then as it starts to come together after a while, I use my hands to ensure it's all pushed into a big ball.
- Knead the dough briefly so it's smooth and combined (you might need a little flour if it's a bit sticky, it shouldn't be if you've used a nice thick yoghurt).
- Split the dough into 4 pieces.
- Before rolling out for dough add some grated Manchego cheese to the dough as well as a small amount of chopped up olives. Add them by flattening the dough slightly and then folding it over on itself. Do this a few times so you can add some of the cheese and olives into different sections. The dough should never be sticky at this point.
- On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to around 0.5cm thick in a long fairly thin shape. But you could shape however you like. I also press a few round slices of olives into the dough now too!
- Heat up a frying pan - no oil needed.
- Carefully lift up your rolled dough and place it in the heated frying pan (I like to use my cake lifter to lift the dough). Allow to cook on one side for a few minutes.
- Once some golden browning has occurred, flip the flatbread and cook for slightly less time on the other side.
- Repeat steps 6-9 with your other pieces of dough. If there is any flour in your frying pan that might have burnt in the heat, make sure you wipe out the pan in between each flatbread.
For the Bravas sauce
- Add all your ingredients to your pan, mix together and heat. Allow to simmer for around 10 minutes. It should thicken and be ready to use on the flatbreads.
Assembling the flatbread
- Spread some of your bravas tomato sauce onto the top of the flatbreads - as much or as little as you like.
- Cover with your grated and sliced cheese. Add your ham, olives and some fresh sprigs of rosemary. Bake in the oven under the cheese is golden. This usually takes less than 10 minutes.
- Serve up fresh from the oven, enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
