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