This easy Gluten Free Flatbread uses just three ingredients and takes under 10 minutes to make. The result is soft, tearable flatbread that works well for dipping, sandwiches, pizzas, or as a side for soups and salads.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Flatbread
- Substitutions
- Variations
- How to make Gluten Free Flatbread
- Leftovers
- Recipe FAQs
- More Gluten Free Bread Recipes
- You might also like
- Rate it…
- Gluten Free Flatbread Recipe
Why this recipe works
These flatbreads are light and pillowy thanks to the combination of self-raising flour and yoghurt. The yoghurt keeps the dough tender while the flour provides structure, producing a bread that is soft enough to tear yet sturdy enough for dipping or topping. They’re a quick alternative to store-bought gluten-free breads and require no special baking skills.
Ingredients to make Gluten Free Flatbread
- Gluten Free Self-Raising Flour – widely available at supermarkets; gives the flatbread lift and a light texture.
- Plain Yoghurt – use Greek or a dairy-free alternative like coconut yoghurt for a softer, tender crumb.
- Olive Oil – adds flavor and keeps the flatbread moist and pliable.
- Pinch of Salt (optional) – enhances flavor.
See the recipe card below for exact quantities.
Substitutions
- Flour: Regular self-raising flour works if you’re not avoiding gluten. If you don’t have self-raising, add baking powder and a small pinch of salt to plain flour.
- Yoghurt: Plain soya or Greek yoghurt are good alternatives; coconut yoghurt makes the recipe dairy-free.
- Oil: Any neutral-flavored oil will work, though olive oil adds the best flavor.
Variations
- Spicy: Add chili flakes to the dough or use chili-infused oil for a kick.
- Garlic & Herb: Stir in crushed garlic, chopped fresh herbs, or a handful of grated cheese into the dough. Brush with garlic oil before serving.
- Flatbread Pizza: Use these as quick pizza bases for a kid-friendly meal—top with tomato sauce and your favorite toppings.
How to make Gluten Free Flatbread
Step 1: Add the flour, yoghurt, olive oil and a pinch of salt (optional) to a mixing bowl.
Step 2: Mix together with a spatula or by hand until a cohesive dough forms.
Step 3: Shape the dough into a ball.
Step 4: Lightly flour your work surface and flatten the dough with your hands to about 1 cm thick. The dough can be delicate, so handle gently or use a spatula to lift.
Step 5: Cook on a preheated griddle or frying pan for about 2 minutes per side, until lightly browned and cooked through.
Hint: Use a spatula to transfer the flatbread from the work surface to the pan to avoid tearing.
Leftovers
These flatbreads are best fresh, but stored in an airtight container at room temperature they keep for up to two days. Reheat briefly in a dry frying pan until warm and pliable.
Recipe FAQs
If the bread is doughy, try rolling it thinner (about 1 cm) and ensure the pan is hot so it cooks through during the 2 minutes per side.
Yes. If you use plain flour, add a small amount of baking powder and a pinch of salt to mimic self-raising flour. The texture may be slightly different but still tasty.
Keep the recipe simple and handle the dough gently. Different brands of flour and yoghurt can change the texture, so adjust thickness and cooking time as needed.
More Gluten Free Bread Recipes
- Gluten Free Naan Bread
- Gluten Free Focaccia
- Gluten Free Seeded Bread
- Socca (Chickpea Flatbread)
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Rate it…
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Gluten Free Flatbread
Ingredients
- 85 g gluten free self raising flour
- 65 g plain yoghurt
- 1 tsp olive oil
- Pinch salt, optional
Instructions
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Add the flour, yoghurt, olive oil and pinch salt (optional) to a mixing bowl.
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Mix together with a spatula or by hand until a dough forms.
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Shape into a ball and flour a work surface.
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Pat the dough to roughly 1 cm thick, then transfer carefully to a preheated griddle or pan.
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Cook for about 2 minutes on each side until golden and cooked through.
Video
Notes
Substitutions & Variations: Options are listed above in the article.
To Store: Keep in an airtight container at room temperature for up to two days. Reheat in a pan over low heat until hot.
To Freeze: Freeze in an airtight container for up to 3 months, with parchment between each flatbread for easy separation.
Tip 1: Different brands of flour and yoghurt can affect the dough, so adjust thickness or cooking time as needed.
Tip 2: The flatbread can be delicate—use a spatula to move it if needed.
Tip 3: Aim for about 1 cm thickness for best results.
Nutrition
