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Some nights call for easy dinners and nothing is easier or more versatile than my 3-ingredient Gluten Free Flatbread.
Made from a simple yoghurt and gluten free flour mixture, this gluten free dough is super simple with no yeast, proving or rising time.
All you need to do is mix everything together, shape the dough into flatbreads and then dry fry them to perfection.
These gluten free flatbreads can be made plain but I made mine into garlic and parsley flatbreads for extra flavour.
You can stuff your flatbreads with anything from tasty chicken kebabs to griddled halloumi, salad, and more.
I also love topping them to make a simple gluten free flatbread pizza or you can use them as a quick alternative to a gluten free naan bread.
The dough is super similar to my gluten free cheesy doughballs so if you've made them before you'll be familiar with how to handle this dough.
A yeast free, gluten free flatbread
Don't get me wrong, I love a gluten free bread recipe and sometimes there's nothing more relaxing than making a yeasted dough.
This gluten free garlic and parsley flatbread recipe uses only yoghurt and gluten free flour for the dough making it quick to make.
There's no proving time, no excessive kneading or waiting around for the yeast to froth up.
These flatbreads are the perfect recipe when you're in a hurry so you can crack on with getting to the good part - the eating!
Gluten free flatbread ingredients
There's a full printable recipe card below with the quantities and method, but for the shopping list you'll need the following ingredients:
- Gluten free self-raising flour - I always use the FREEE self-raising gluten free flour or Asda's versions as they're easy to get hold of. If you don't have any self-raising flour, simply use gluten free plain flour or All Purpose flour and add 1 tsp baking powder per 100g of flour. You'll need a gluten free flour blend though - a single flour such as coconut or almond won't work.
- Low Fat Greek yoghurt - This recipe works just as well with full-fat yoghurt as well, or even natural yoghurt instead of Greek. I find Greek yoghurt does create a nicer dough.
- Chopped Garlic - You can use a garlic paste if you prefer or even peel and finely chop or crush fresh garlic cloves. I always use frozen chopped garlic for ease.
- Fresh Parsley - This recipe would also work with coriander if you prefer. Any fresh herbs are always delicious but I love the combination of garlic and parsley.
Are these gluten free flatbreads dairy free/vegan?
This gluten free flatbread recipe can easily be made dairy free and vegan with one simple swap.
All you need to do is change the Greek yoghurt for a dairy free alternative.
I find coconut yoghurt makes the best gluten free and vegan flatbread - you honestly wouldn't know it's dairy free at all!
Other than that the recipe is dairy free so it's a very easy swap to make.
What can I use flatbread for?
These gluten free garlic and parsley flatbreads are so versatile you can use them with so many different dishes.
Some of my favourite ways to serve gluten free flatbreads include:
- Stuffing them with chicken, salad and garlic yoghurt sauce and making your own gluten free gyros.
- Top it with your favourite tomato sauce, cheese and toppings to make your own flatbread pizzas.
- As a side dish to your favourite pasta dish, such as my gluten free creamy sausage pasta or gluten free spaghetti bolognese.
- Wrapping them up with your favourite grilled meat, fish or veggies - or chunks of grilled halloumi.
- Serve them warm as a side to your favourite dips like caramelised red onion houmous, baba ghanoush and guacamole.
How to make gluten free flatbread
Making these gluten free flatbreads really couldn't be any simpler, it only takes a few steps.
Firstly, mix together the dough ingredients until they form a smooth and sticky dough.
Split the dough into 4 parts, shape them into flatbreads using your hands and then turn them into a hot pan or skillet.
Dry fry them on each side in batches, keeping the cooked flatbreads warm by wrapping them in foil before serving.
Can you freeze these flatbreads?
These flatbreads are best made and eaten fresh but when they're this easy, it hardly takes any time or effort at all.
If you do want to make them ahead and freeze them, I recommend freezing them between sheets of baking paper.
This will stop them sticking and then you can defrost a flatbread every time you need it.
I'd pop them in the oven straight from frozen until warm - or defrost and refresh in a hot oven for a few minutes or the microwave for 30 seconds.
My gluten free flatbread with garlic and parsley
This recipe makes enough for 4 gluten free flatbreads, measuring around six-inches in diameter.
You can easily change the quantities of this recipe by doubling or even tripling to make more flatbreads if needed.
They're best eaten fresh but if making them in advance, I recommend refreshing them in the oven or microwave before serving them warm.
And please do leave a review to let others know you loved it too! It would mean the world to me.
These 4-ingredient gluten free flatbreads with garlic and parsley are so easy to make. No yeast or proving - simply mix them up, shape and dry fry them for delicious flatbreads which can be used as a side or for stuffing with your favourite fillings. See notes for dairy free/vegan swaps.
- 200g gluten free self-raising flour
- 200g low fat Greek yoghurt
- Pinch of salt
- 1.5 tsp chopped garlic
- 1 tbsp chopped fresh parsley
- Add the gluten free flour, yoghurt and salt to a large mixing bowl, and use a spoon or wooden spoon to bring the mixture together into a sticky dough.
- When the mix starts to become claggy, add the chopped garlic and parsley. Mix with the wooden spoon again and as it comes together, use your hands to knead the mixture into a smooth, slightly sticky ball of dough. (Flouring or wetting your hands will prevent too much dough sticking to them).
- Divide the dough into four pieces. Place a sheet of clingfilm down on the work surface and then add ¼ of the dough on top. Lightly flour your hands to roll the dough into a ball.
- Use your hands to gently flatten the dough out into a circle, around 6-inches in diameter and approx 4-5mm thick. Use a little extra flour if it starts to stick.
- Place a frying pan or griddle pan on a medium-high heat and once hot, gently peel the clingfilm from the flatbread and place the dough into the hot pan.
- Fry for 2 minutes - you should see the surface start to puff in places - then flip over and fry for another 2 minutes on the other side. Once done, remove from the pan onto a plate and repeat with all the dough.
- Once your flatbreads are cooked, serve them warm however you like - as a side dish to a soup or bowl of pasta, as a naan bread alternative for curry, as a pizza base or by filling them with cooked chicken and salad and wrapping them up!
- This recipe can easily be made vegan by switching the yoghurt for a vegan yoghurt alternative. I find coconut yoghurt has the best texture and flavour - you wouldn't even know the difference!
- No self raising flour? No problem! Simply mix together 2 tsp baking powder with 200g gluten free plain (or all purpose) flour before adding to the mixing bowl.
Amount Per Serving: Calories: 210Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 665mgCarbohydrates: 41gFiber: 1gSugar: 4gProtein: 8g
Need more gluten free recipe inspiration?
Here are some more gluten free bread recipes you can try out once you've made this gluten free flatbread recipe.
- Gluten and Yeast Free Soda Bread
- The BEST Gluten Free Pizza Base
- Easy Gluten Free White Bread
- Gluten Free Bagels
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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