Imagine pulling a soft, warm, pillowy piece of fresh bread from a pan, ready in minutes. Now, imagine it’s completely gluten-free and ridiculously easy to make.
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This incredible Gluten Free Flatbread recipe is a true game-changer. With just three basic ingredients and no yeast required, it’s the perfect solution for wraps, dipping, or as a side for your favorite curry or soup.
You will not believe how quick and satisfying fresh, homemade flatbread can be.
A Little Story About This Dish
One of the things I missed most after going gluten-free was the simple joy of tearing into a piece of fresh, doughy bread. So many store-bought options were dry and disappointing.
That’s why I became obsessed with creating a Gluten Free Flatbread that was soft, flexible, and didn’t require complicated steps or long proofing times.
This recipe is the glorious result of that mission. It’s so simple and delicious, it has become a weekly staple in my kitchen for everything from quick pizzas to dipping in hummus.
Get Ready to Cook!
Get ready to mix, knead, and cook your way to the most satisfying Gluten Free Flatbread you’ve ever had from your own kitchen.
What to Expect
Time: About 20 minutes from start to finish.
Difficulty: Incredibly easy! If you can mix things in a bowl, you can make this bread.
Before You Begin
The secret to this recipe is the dough’s consistency. It should be soft and pliable, but not sticky. If it feels too wet, just sprinkle in a little extra flour. If it seems too dry and crumbly, add a splash of water.
Don’t have a rolling pin? No problem! These flatbreads are just as delicious when you flatten them with your hands for a more rustic, handmade look. It’s even faster!
For a beautiful golden finish on your Gluten Free Flatbread, a quick spritz of olive oil in your hot pan works wonders, but they can also be cooked in a dry pan.
The Heart of the Dish: Ingredients You’ll Need
This wonderfully simple Gluten Free Flatbread comes together with just a few pantry staples.
| Ingredient | Amount |
| Gluten-Free Plain Flour | 350g |
| Baking Powder | 2 tsp |
| Full-Fat Natural or Greek Yogurt | 300ml |
| Fine Salt | 1 tsp |
| Sundried Tomatoes, finely sliced (Optional) | 8 |
| Green Olives, finely sliced (Optional) | 50g |
Let’s Get Cooking! Step-by-Step Guide
Follow these quick steps to create your perfect Gluten Free Flatbread.
1. Mix the Dough:
In a large mixing bowl, add the gluten-free plain flour, baking powder, salt, and yogurt. Start by mixing with a spoon, and then switch to using your hands to bring everything together.
2. Knead to Combine:
Briefly knead the mixture in the bowl until it forms a single, pliable ball of dough. This should only take a minute.
3. Add Your Flavors (Optional):
If you’re using sundried tomatoes or olives, now is the time to knead them into the dough until they are evenly distributed.
4. Shape the Flatbreads:
Lightly flour a clean surface. Divide the dough into six equal pieces. Roll each piece into a ball, then use a rolling pin or your hands to flatten it into a rough circle about 5mm thick.
5. Cook to Perfection:
Heat a griddle pan or skillet over medium-low heat. Place a raw flatbread into the hot, dry pan (or a lightly oiled one). Cook for about 3-5 minutes on each side. The Gluten Free Flatbread will puff up slightly and develop beautiful golden-brown spots.
6. Serve and Enjoy:
Repeat the process until all the dough is cooked. Serve the flatbreads immediately while they are still warm and wonderfully soft.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips for making your Gluten Free Flatbread absolutely perfect.
Flour Swap: If you have gluten-free self-raising flour, you can use that instead! Just omit the 2 teaspoons of baking powder from the recipe.
Storage: These flatbreads are definitely best enjoyed fresh and warm from the pan. If you have leftovers, you can store them in an airtight container for a day and reheat them in the microwave or a dry pan to soften them up.
When you’re looking for inspiration for your next gluten-free meal, these recipes are a great starting point: Gluten Free Lentil Bread or Gluten Free English Muffins and Gluten Free Hamburger Buns.
Your Burning Questions Answered!
Here are some common questions about making Gluten Free Flatbread.
1. Why is my gluten-free dough so sticky?
Gluten-free flours absorb liquid differently than wheat flour, and dough can often be sticky. This recipe, using yogurt, should be quite pliable. If you find your dough is too sticky to handle, don’t be afraid to sprinkle in a little extra gluten-free flour as you knead until it becomes a smooth, manageable ball.
2. Can I make this flatbread dairy-free or vegan?
Yes, you can! To make a vegan Gluten Free Flatbread, simply swap the regular yogurt for a thick, plain, unsweetened dairy-free yogurt, such as a coconut or soy-based variety. The results will be just as delicious.
3. What can I serve with these flatbreads?
The options are endless! Use them to scoop up dips like hummus or baba ghanoush, serve them alongside a hearty stew or curry, use them as a quick and easy pizza base, or fill them with your favorite toppings to make a delicious wrap.
Dig In & Enjoy!
You are now ready to enjoy the simple pleasure of fresh, homemade bread without any of the gluten or the fuss.
Enjoy every soft, warm bite of your amazing Gluten Free Flatbread!
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The Easiest 3-Ingredient Gluten Free Flatbread (No Yeast!)
- Total Time: 25 minutes
- Yield: 6 flatbreads 1x
Description
The easiest Gluten-Free Flatbread you’ll ever make! This soft, pillowy, no-yeast recipe uses just 3 main ingredients and is ready in about 20 minutes. Perfect for dipping, wraps, or as a quick pizza base.
Ingredients
350g gluten free plain flour
2 tsp baking powder
300ml full fat natural or plain Greek yoghurt
1 tsp fine salt
Optional: 8 sundried tomatoes, finely sliced
Optional: 50g green olives, finely sliced
Instructions
1. In a large bowl, add the flour, baking powder, salt, and yoghurt.
2. Mix with a spoon first, then use your hands to knead the ingredients in the bowl until a pliable dough forms. Adjust with a splash of water if too dry, or a sprinkle of flour if too wet.
3. If using, knead in the sliced olives or sundried tomatoes until evenly distributed.
4. On a lightly floured surface, divide the dough into 6 equal pieces. Roll each piece into a ball.
5. Flatten each ball with a rolling pin or your hands until it is around 5mm thick.
6. Heat a griddle pan or skillet over medium-low heat. Cook each flatbread for 3-5 minutes per side, until puffed and golden brown.
7. Repeat with the remaining dough and serve warm.
Notes
Flour Swap: If using gluten-free self-raising flour, you can omit the baking powder.
Dairy-Free/Vegan: Use a thick, plain, unsweetened dairy-free yogurt for a vegan version.
Serving: These are best eaten immediately while warm. Reheat briefly in a microwave or dry pan to soften leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 215
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg