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!