Naturally Gluten-Free: 5 Flatbreads from Around the World

There are many places in the world where, at least historically, wheat hasn’t been a major crop. In these places, we find delicious flatbreads made from things like cornmeal masa and fermented lentils. Here are five of our favorites to make at home.

1. Corn Tortillas from Bless Her Heart – Can you believe that all you need to make corn tortillas is finely ground masa (corn flour) and water? Fresh tortillas are great for wrapping around our favorite taco fillings, and day-old tortillas can be crisped into chips or added to warm soups.

2. Masala Dosa – Rice and Lentil Crêpes from Epicurious – A staple of south Indian cuisine, these tender wrappers made of rice and lentils are delicious with curries of every kind.

3. Injera from Chef in You – Injera is a spongy Ethiopian flatbread made with teff flour and well worth the several days it takes to make the dough and let it ferment. It’s used almost like an edible plate; the edges are torn off to scoop up the food piled in the middle.

4. Chickpea Socca from David Lebovitz – We have long been fans of this crispy, addictive skillet bread from the south of France. It’s almost more of a cracker than a bread, really. It’s great on its own, as a side dish, or with soup and salad.

5. Buckwheat Crêpes from Bon Appétit – Found in Northern France and parts of Eastern Europe, crêpes made from buckwheat flour are a terrific savory alternative to the sweeter version that we often have for breakfast.

What other naturally gluten-free flatbreads have you discovered?

Related: Laksa to Locro: Spicy Soups from Around the World

(Images: Corn Tortillas/Bless Her Heart, Masala Dosa/Romulo Yanes/Epicurious, Injera/Flickr member avry xvx licensed under Creative Commons, Socca/Faith Durand, and Buckwheat Crêpes/Misha Gravenor/Bon Appétit)