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Some nights call for easy dinners and nothing is simpler or more versatile than my 2-ingredient Gluten Free Flatbread recipe. Made from a simple yoghurt and gluten free flour mixture, these gluten free flatbreads are yeast free and SO quick to make!
I absolutely love this easy gluten free flatbread recipe. It’s completely and yeast free, and only needs 2 ingredients. Plus you can easily make them into vegan flatbreads too.
They are ideal for making gyros, using for flatbread pizzas, making as an alternative to gluten free naan bread. Or just for serving with your favourite soup recipe.
All you need to do is mix everything together, shape the dough into flat breads and then fry them in a dry pan until golden.
This 2-ingredient yoghurt flatbread recipe can be made plain. But I made mine into garlic and parsley flatbreads for extra flavour.
You can stuff your super soft flatbreads with anything from tasty chicken kebabs to griddled halloumi, salad, or even making gluten free gyros.
I love a gluten free bread recipe with yeast. For example my gluten free soft bread rolls or gluten free pizza base are a joy to make. But sometimes you just want something simpler.
These yeast free flatbreads are the perfect recipe when you’re in a hurry so you can crack on with getting to the good part – the eating!
Ingredients
There’s a printable recipe card below with the quantities and method. But for the shopping list you’ll need the following ingredients for this gluten free flatbread recipe:
- 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 gluten free 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.
How to make gluten free flatbread
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy these gluten free flatbreads are to make.
These photos are from a feta and sun-dried tomato flatbread variation I made (see the video in the recipe card below) but illustrate how to make them!
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 (or whatever else you’re adding to your flatbread, such as feta, tomatoes, herbs, etc).
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 or parchment paper down on the work surface and then add 1/4 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 – or place another piece of baking paper or plastic wrap on top of the dough when flattening.
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 the flatbread is cooked on both sides, remove from the pan onto a plate and repeat with all the dough.
Once your flatbreads are cooked, serve them warm however you like!
Storing and Freezing
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.
You can also make this flatbread recipe ahead of time and keep the uncooked dough in the fridge for 1-2 days before cooking.
Or store any cooked flatbreads in an airtight container at room temperature and refresh in a hot oven, microwave or toaster before serving.
Variations
Want to mix up this flatbread recipe? Here are some ideas on how you can vary this recipe to create a different flatbread each time.
- Plain: This recipe makes garlic and parsley flatbreads but you can omit all the herbs and aromatics and just enjoy them plain if you prefer.
- Tomato and Feta: Crumble in some feta cheese and some chopped sun-dried tomato for a Mediterranean-style flatbread.
- Naan bread: To make a yeast free naan bread dupe, simply add a teaspoon of Nigella seeds to the mixture for a simple gluten free naan bread alternative without yeast.
- Vegan: To make gluten free vegan flatbreads, swap the yoghurt for a coconut yoghurt (or other dairy free yoghurt) instead.
Serving Suggestions
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, easy gluten free salsa and my 4-ingredient guacamole.
Frequently Asked Questions
Here are some FAQs about this easy flatbread recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
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 and egg free so it’s a very easy swap to make.
Yes! These super soft gluten free flatbreads only use 2 ingredients and are completely yeast free. Which also makes them super quick to make!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Flatbread
Ingredients
- 200 g gluten free self-raising flour
- 200 g low fat Greek yoghurt
- Pinch of salt
- 1.5 tsp chopped garlic
- 1 tbsp chopped fresh parsley
Instructions
- 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 1/4 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!
Video
Notes
- 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.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this flatbread recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on storing and freezing these gluten free flatbreads.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these Gluten Free Flatbreads!
Nutrition
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Hi
Do you/can you use a food processor for these flatbreads and other recipes or do you always do by hand? Ta.
Usually struggle to make anything GF bread or pastry related taste palatable. The flat bread recipe was a revelation! I made a double lot , cooked them and froze half. Just popped the frozen ones straight from freezer under a hot grill – turned over brushed with butter. They were amazing! Almost better than the fresh ones.
This recipe worked great! I put cheese and fajita meat on them and ate it like a taco. The flatbreads were pliable and very good! The dough looked really shaggy but it actually held together well for cooking.
Just made these for lunch- Delicious and so quick and easy!
So good! Just tried and it’s perfect!
This recipe is great! My first bread making attempt and they came out great. My husband was pleasantly surprised too!