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Instant Flatbread

Instant flatbread made in microwave

Look away right now if you dislike microwave recipes.

Here’s an easy way to make a flatbread for one that’s ready in minutes. It’s microwave bread. Really. One thing I like about this recipe – it doesn’t require any planning ahead, unlike some of the other breads I’ve posted.

Use your favorite all purpose gluten free flour or a sorghum flour blend for a chewy, breadlike interior. For a softer, lower carb flatbread use 4 tablespoons almond flour (packed) and 1 tablespoon tapioca starch in place of the blend.

To be very clear, using a microwave is NOT the best way to make any kind of bread (though it can be awesome for cake). But it’s great for emergencies. And perfect for when you want to play with appliances.

Instant Flatbread

1 minute

1 flatbread

An easy flatbread that's ready in minutes. Gluten free, vegan, and really great for bread emergencies. For a softer, lower carb bread use 4 tablespoons almond flour (packed) and 1 tablespoon tapioca starch in place of the sorghum blend.


  • 1/4 teaspoon tapioca starch
  • 1 tablespoon water
  • 1/2 teaspoon olive oil
  • 1.5 tablespoons plain yogurt (coconut or Greek)
  • 1/8 teaspoon baking soda (or pinch of instant yeast for breadier flavor)
  • Pinch or two of salt
  • 5 tablespoons sorghum flour blend
  • Olive oil, garlic powder, and sea salt for topping


In a microwave safe cup, combine tapioca starch and water. Heat for 10 seconds on high setting in microwave. Stir. Add olive oil, yogurt, baking soda, and salt. Stir. Add flour, mixing thoroughly.

Drop dough onto parchment paper, flattening to an approximately 1/4 inch thick circle or rectangle. Drizzle about 1/8 teaspoon oil on top. Sprinkle with garlic powder and sea salt. Dimple top of dough with fingers (focaccia style).

Microwave on high for 50-55 seconds (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is and how thin you've spread the dough. Let flatbread cool a bit before eating. Yield: 1 single serve bread


Flatbread before getting baked, so to speak.

The tapioca gel as egg/xanthan substitute idea is adapted from Cake and Commerce. Brilliant! And so useful in adapting recipes. Big thanks to the cool kids at Nu Life Market for supplying the whole grain white sorghum flour.


  1. Jim Loeffler says:

    What is a google doghouse

  2. I hesitated to try it, but this bread was quite good!

  3. Can I substitute the yogurt? (I cannot find coconut-yogurt here and I am not eating any diary priducts) Or just skip it? 🙂


  1. […] Instant Flatbread: It definitely seemed crazy to try to make bread in the microwave, but I thought it was worth at least giving a try.  It was very good!  I doubled the recipe and made two both last night and tonight.  Even the hubby wanted one!  I think next time I’m going to try mixing the rosemary and maybe some tumeric into the dough so that there is more flavor incorporated throughout instead of just sprinkled on top.  I smeared some garlic-infused olive oil on top with the salt and rosemary.  It was so easy that I think I’ll be making it a lot!  And I think it is soft enough that I could almost use it as a wrap as well. […]