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–+ servings
3 gluten free flatbreads on white plate.
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4.60 from 30 votes

Gluten Free Flatbread

Easy to make gluten-free flatbreads with just 3 ingredients!
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Side Dish, sides
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 1 flatbread
Author: James Wythe

Ingredients

  • 85 g gluten free self raising flour
  • 65 g plain yoghurt
  • 1 tsp olive oil
  • Pinch salt optional
Metric - US Customary

Instructions

  • Add the flour, yoghurt, olive oil and pinch salt (optional) to a mixing bowl.
  • Mix together with a spatula or by hand.
  • Make it into a ball shape.
  • Flour a work surface and pat the dough ball down with your hands into the shape you want. I am for roughly 1cm thick (it can be delicate so be careful or pick it up with a spatula).
  • Place onto the pre-heated griddle pan and cook on each side for 2 minutes.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container at room temperature for up to two days. Reheat in a pan over low heat until piping hot.
To Freeze: Store in an airtight container for up to 3 months. Place parchment paper between each one to allow you to pull out one at a time more easily.
Tip 1: This recipe could differ depending on what brand flour and yoghurt you are using so it may need tweaking to suit those. It can be a bit fiddly the first few times you make them so give it a couple tries and you will end up perfecting it.
Tip 2: This flatbread can be delicate, so be careful or pick it up with a spatula.
Tip 3: I aim for making the flatbread roughly 1cm thick.

Nutrition

Calories: 406kcal | Carbohydrates: 72g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Fiber: 1g | Sugar: 1g