This Easy Gluten Free Flatbread is made with only 3 ingredients. Flour, baking powder and yoghurt. No yeast, no oil and no milk. Plus you can make the flatbreads in under 10 minutes.
The recipe is perfect if you want to make your own healthier, gluten-free alternative to store-bought breads and pita. The flatbread doesn’t have any added sugar, preservatives or oils. You can also customise the flour used. I talk more about that below.
3 ingredient flatbread
All you need is flour, baking powder and yogurt for this easy flatbread recipe. No need for yeast, oil, butter or milk. You can also add a pinch of salt to the recipe. However, adding salt is optional.
Does flatbread have gluten in it?
Most flatbreads and pitas contain gluten because they are made with wheat flour. You can buy gluten-free flatbreads at most supermarkets. However, they can be expensive and often contain refined vegetable oils and preservatives. Making these easy gluten-free flatbreads is a more cost effective and healthier option.
Gluten-free flour options
For a white gluten-free flatbread, gluten-free all purpose flour is your best option. Gluten-free flour is formulated to taste and behave in a similar way to wheat flour. It is typically made from a blend of maize or tapioca starch, rice flour and vegetable gums.
A more wholesome gluten-free option is buckwheat flour. Buckwheat flour gives a more earthy flavor and the flatbreads are slightly less pliable. However, using buckwheat flour gives a higher protein, higher fiber and lower carbohydrate flatbread.
You can check out the nutrition facts for each version of the flatbread under the recipe below. If you don’t need the flatbreads to be gluten-free, you can use all purpose wheat flour, wholewheat flour or spelt flour.
Gluten-free flatbread with yogurt
Any thick Greek yogurt works in this recipe. Full fat, low fat and fat-free Greek yogurt all work. Thinner yoghurts that are more watery in texture will make the flatbread dough a lot more sticky. That just means you have to add more flour to bring it together.
For fat-free flatbread, fat-free Greek yogurt works perfectly. I often use Chobani 0.5% fat Greek yogurt. This reduces the overall energy load of each flatbread. Not a bad idea if you plan to eat the flatbread with butter or top it with melted cheese.
For a vegan, dairy-free flatbread, you can use plant-based Greek yoghurt alternatives. Just make sure they are thick in texture for best results.
Ingredients for Easy Gluten Free Flatbread
Gluten-free flour: Gluten-free all purpose flour is best for white flatbreads. Buckwheat flour is a more wholesome option.
Baking powder: Baking powder gives the flatbread a small amount of rise, since there is no yeast. If you use self-raising flour, you can omit the baking powder.
Yoghurt: Greek yogurt works best in this recipe because it is thick in texture. You can use full fat, low fat or fat-free.
Sea salt: Optional, to season the flatbread dough.
What to eat with flatbread
This Shakshuka with Fresh Tomato and Spinach is perfect served with these flatbreads for a gluten-free breakfast, vegetarian lunch or light dinner.
For a healthy snack, whip up this Easy Hummus without Lemon and Garlic to enjoy with the flatbread. Dip the flatbreads into the hummus, or spread it over the flatbreads and top with a sprinkling of smoked paprika.
You could also serve the flatbreads instead of rice with these Chicken Burrito Bowls with Pico de Gallo.
Easy Gluten Free Flatbread, No Yeast Recipe
- 1/3 cup / 45g gluten-free all purpose flour, plus more for dusting (see Note 1)
- 3/4 tsp baking powder
- 1/4 cup / 60ml / 54g thick Greek yoghurt (see Note 2)
- Pinch of sea salt (optional)
1Mix the flour, baking powder and salt in a bowl. Add the yoghurt and mix well with a spoon until it forms a dough.
2Lightly sprinkle some extra flour on a clean surface and knead the dough until smooth. Split the dough into two portions and roll into balls. Press each ball out into a thin round using your fingers. If the dough gets too sticky, lightly sprinkle over some extra flour. (See the recipe video above to watch how I do it).
3Heat a frypan over a medium-high heat. Don’t add any oil. Fry each flatbread for about 1 minute each side or until lightly browned in patches. Stack the flatbreads on top of each other and cover with a clean tea towel to keep them warm until ready to serve.
1. Flour – Buckwheat flour also works. Buckwheat flour gives a more earthy flavor and slightly less pliable flatbread. You can also use regular all purpose flour, wholewheat flour or spelt flour if you don’t need the flatbread to be gluten-free.
2. Yogurt – Thick Greek yogurt (full fat, low fat or fat-free) works best in this recipe. For a vegan, dairy-free option you can use plant-based Greek yoghurt alternatives.
3. Storage – The flatbreads are best served warm shortly after cooking. They become less flexible as they get cold, but you can easily re-heat them in a microwave, oven or hot pan. Leftovers can be frozen between pieces of baking paper and re-heated when ready to serve.
4. Scaling the recipe – The recipe makes 2 small flatbreads, or 1 large one. You can easily double or triple the recipe to make more servings. If making a large batch, keep the flatbread dough rounds covered with cling film or a clean tea towel to stop them drying out.
Serving size: 1 flatbread (made with gluten-free all purpose flour and 0.5% fat Greek yoghurt)
Energy: 406kJ (97Cal)
Total Fat: 0.1g
Saturated Fat: 0.1g
Total Carbohydrate: 20.6g
Dietary Fibre: 0g
Serving size: 1 flatbread (made with buckwheat flour and and 0.5% fat Greek yoghurt)
Energy: 411kJ (98Cal)
Total Fat: 0.7g
Saturated Fat: 0g
Total Carbohydrate: 17.5g
Dietary Fibre: 2.3g