Easy Gluten Free Flatbread, No Yeast

Gluten-free flatbread without yeast that is also oil free and easy to make with 3 ingredients in 10 minutes.

This Easy Gluten Free Flatbread is made with only 3 ingredients. Flour, baking powder and yogurt. No yeast, no oil and no milk. Plus you can make the flatbreads in 10 minutes.

The recipe is perfect if you want a healthier, gluten-free alternative to store-bought breads and pita. The flatbread doesn’t have any added sugar, preservatives or oils. Plus, you can 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. Gluten-free all-purpose flour works well, or you can choose buckwheat flour or regular all-purpose flour if you prefer. Baking powder lightens the dough, since the recipe is made without yeast. Then the yogurt provides some protein and removes the need for oil, butter or milk.

Does flatbread have gluten in it?

Most flatbreads and pitas do 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.

Ingredients for gluten-free flatbread separated into bowls
Gluten-free all-purpose flour, Greek yogurt, baking powder and salt

Gluten free flour options

For a white flatbread, gluten-free all-purpose flour is your best option. Gluten-free all-purpose or plain 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 less pliable. However, using buckwheat flour gives a slightly higher protein and higher fiber flatbread.

If you don’t need the flatbreads to be gluten-free, you can use all-purpose wheat flour, wholewheat flour or spelt flour.

Flatbreads stacked on top of each other on a sheet of baking paper
This easy flatbread is made with no yeast, no oil and no milk

Gluten free flatbread with yogurt

Any thick Greek yogurt works in this recipe. Full fat, low fat and no fat Greek yogurt all work. Thinner yogurts 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, no fat 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 and dairy-free flatbread, you can use plant-based Greek yogurt alternatives. Just make sure they are thick in texture for best results.

Ingredients for 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.
  • Yogurt: Greek yogurt works best in this recipe because it is thick in texture. You can use full fat, low fat or no fat yogurt.
  • Salt: To season the flatbread dough. It is optional, but recommended.
Flatbread stacked on a sheet of baking paper with one piece folded over
You can make this gluten-free flatbread with three ingredients in 10 minutes

What to eat with flatbread

This Shakshuka with Fresh Tomato and Spinach is perfect with these flatbreads. The combination makes a delicious gluten-free breakfast, vegetarian lunch or light dinner.

For a healthy snack, you could pair the flatbread with this Easy Hummus without Lemon and Garlic. Dip the flatbreads into the hummus, or spread the hummus on top with a sprinkling of smoked paprika.

More savory gluten free recipes

You can find more gluten-free meal ideas on the Dinner Recipes page.

Easy Gluten Free Flatbread, No Yeast Recipe

Serves
2

Prep time
5 mins

Cook time
5 mins

Ingredients

  • 1/3 cup / 45 g gluten-free all-purpose flour, plus more for dusting (see Note 1)
  • 3/4 tsp baking powder
  • 1/4 cup / 60 ml / 54 g thick Greek yogurt (see Note 2)
  • Pinch of salt (optional)

Method

  1. Mix the flour, baking powder and salt in a bowl. Add the yogurt and mix well with a spoon until it forms a dough.
  2. Lightly sprinkle some extra flour onto 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.
  3. Heat 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.

Notes

  1. Flour – Buckwheat flour also works. However, buckwheat flour gives a more earthy flavor and less pliable flatbread. If you are ok with gluten, you can use all-purpose flour, wholewheat flour or spelt flour as a substitute.
  2. Yogurt – Thick Greek yogurt (full fat, low fat or no fat) works best in this recipe. For a vegan, dairy-free option you can use plant-based Greek yogurt alternatives.
  3. Storage – The flatbreads are best served warm shortly after cooking. They become less flexible as they get cold, but you can easily reheat them in a microwave, oven or hot pan. Leftovers can be frozen between pieces of baking paper and reheated 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.

Nutrition Facts

  • Serving size: 1 flatbread (made with 0.5% fat Greek yogurt)
  • Energy: 97 Calories / 406 Kilojoules
  • Total Fat: 0.1 g
  • Saturated Fat: 0.1 g
  • Total Carbohydrate: 20.6 g
  • Dietary Fiber: 0 g
  • Sugars: 1 g
  • Protein: 3.3 g
  • Sodium: 227 mg
  • Potassium: 0.3 mg
Did you like this recipe?

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Lilian Dikmans
Lilian Dikmans
Lilian Dikmans is a former lawyer, model and founder of Real Food Healthy Body. She has become the first Australian model simultaneously partaking in Muay Thai bouts.
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22 COMMENTS
  1. I tried this – a complete failure 😨
    Used buck wheat flour just one sticky gluey mess!!
    Very disappointing
    Would rate it as zero!

    • Hi Jane, I’m sorry this happened to you. As shown in the video, if the recipe is followed as per the ingredient list and instructions it should work out.

  2. Wonderful! Last week I discovered I’m yeast intolerant, so a whole new diet me! Never one to shy away from embracing new/change for the better, I made this for the first time yesterday. It was super easy! And I topped it with rocket, thinly sliced orange tomatoes, a sprinkling of grated pecorino cheese, a drizzle of rapeseed oil, and a light seasoning of black pepper. Delicious, light, yum, and quick & simple. Thank you for sharing this recipe 🙂

  3. I used a cassava, AP gf & potato starch combo plus sheep yogurt and 6x the recipe and it was easy and great! Stoked to add to and evolve it.

  4. God bless you Lilian! I’ve been gluten free for 18 years, and in all that time I’ve wanted a simple yeast-free fresh bread that can be made quick and easy. This is finally IT! I made it exactly by the recipe, and it was too wet, so I kept adding flour until I was able to roll out flat circles. (I make my own flour mix with xanthan, brown rice, white rice, tapioca and arrowroot flours, so maybe that’s why it was so wet). But the flatbreads turned out perfect, with little bubbles and brown spots. So chewy and soft! Ironically, these breads are the best I’ve ever made and the recipe is the most simple. I’m going to try using them as pizza crusts too. Thank you so much!

  5. A stunner of a recipe. Quick, easy, and the perfect portion for one. Its also really simple to multiply for more people which is nice.

  6. Perfect results!
    Using chefjanet recipe for GF rice free flour mix
    Consisting of sorghum ,teff ,tapioca flours as I can’t tolerate rice or wheat.

  7. PERFECT RESULTS !
    Thank you for sharing recipe Lillian .
    I used chefjanet flour mix recipe mainly consisting of sorghum, millet, teff flour as I can’t tolerate wheat, rice,

  8. I’m going to try this with sorghum flour since I have plenty left in my pantry.
    I promise I won’t give a negative review if it doesn’t work. Haha. It’s on me as it’s just a fun experiment.

      • So, the sorghum version was tasty! It turned out nicely and was delicious hot right off the skillet. The dough was kind of crumbly and hard to work with though. Regardless, the end product was pretty good! The experiment will continue as I work on refinements.
        Thank you for your posts and recipes

        • My pleasure! I’m glad it turned out nicely. If the dough is a bit crumbly, adding a little extra yoghurt might help.

    • You could use a plant-based Greek yoghurt alternative – there are quite a few brands selling them, sometimes called ‘dairy-free Greek style yoghurt’. Just make sure it’s thick in texture for best results.

  9. Hi Lilian, Dec 6, 2024
    I tried your recipe 2x and it was great. I used Buckwheat flour, and Greek yogurt.
    Turned out amazing both times. I’m so glad to finally have quick bread when I
    Needed it, so soft and easy to make, love it. Thanks for sharing, appreciate you. Blessings.

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