Easy Gluten Free Flatbread, No Yeast

This Easy Gluten Free Flatbread is made with only 3 ingredients. Flour, baking powder and yogurt. No yeast, no oil and no milk. Plus you can make the flatbreads in 10 minutes.

The recipe is perfect if you want a healthier, gluten-free alternative to store-bought breads and pita. The flatbread doesn’t have any added sugar, preservatives or oils. Plus, you can customise the flour used. I talk more about that below.

3 ingredient flatbread

All you need is flour, baking powder and yogurt for this easy flatbread recipe. Gluten-free all-purpose flour works well, or you can choose buckwheat flour or regular all-purpose flour if you prefer. Baking powder lightens the dough, since the recipe is made without yeast. Then the yogurt provides some protein and removes the need for oil, butter or milk.

Does flatbread have gluten in it?

Most flatbreads and pitas do contain gluten because they are made with wheat flour. You can buy gluten-free flatbreads at most supermarkets. However, they can be expensive and often contain refined vegetable oils and preservatives. Making these easy gluten-free flatbreads is a more cost effective and healthier option.

Gluten free flour options

For a white flatbread, gluten-free all-purpose flour is your best option. Gluten-free all-purpose or plain flour is formulated to taste and behave in a similar way to wheat flour. It is typically made from a blend of maize or tapioca starch, rice flour and vegetable gums.

A more wholesome gluten-free option is buckwheat flour. Buckwheat flour gives a more earthy flavor and the flatbreads are less pliable. However, using buckwheat flour gives a slightly higher protein and higher fiber flatbread.

If you don’t need the flatbreads to be gluten-free, you can use all-purpose wheat flour, wholewheat flour or spelt flour.

Gluten free flatbread with yogurt

Any thick Greek yogurt works in this recipe. Full fat, low fat and no fat Greek yogurt all work. Thinner yogurts that are more watery in texture will make the flatbread dough a lot more sticky. That just means you have to add more flour to bring it together.

For fat-free flatbread, no fat Greek yogurt works perfectly. I often use Chobani 0.5% fat Greek yogurt. This reduces the overall energy load of each flatbread. Not a bad idea if you plan to eat the flatbread with butter or top it with melted cheese.

For a vegan and dairy-free flatbread, you can use plant-based Greek yogurt alternatives. Just make sure they are thick in texture for best results.

Ingredients for gluten free flatbread

• Gluten-free flour: Gluten-free all-purpose flour is best for white flatbreads. Buckwheat flour is a more wholesome option.
• Baking powder: Baking powder gives the flatbread a small amount of rise, since there is no yeast. If you use self-raising flour, you can omit the baking powder.
• Yogurt: Greek yogurt works best in this recipe because it is thick in texture. You can use full fat, low fat or no fat yogurt.
• Salt: To season the flatbread dough. It is optional, but recommended.

What to eat with flatbread

This Shakshuka with Fresh Tomato and Spinach is perfect with these flatbreads. The combination makes a delicious gluten-free breakfast, vegetarian lunch or light dinner.

For a healthy snack, you could pair the flatbread with this Easy Hummus without Lemon and Garlic. Dip the flatbreads into the hummus, or spread the hummus on top with a sprinkling of smoked paprika.

More savory gluten free recipes

• Gluten Free Buckwheat Olive Oil Quick Bread
• Savory Sweet Potato Muffins
• Gluten Free Zucchini Fritters with Feta
• Buckwheat Zucchini Muffins
• Gluten Free Cashew Chicken with Broccoli

You can find more gluten-free meal ideas on the Dinner Recipes page.

Easy Gluten Free Flatbread, No Yeast Recipe

Notes

1. Flour – Buckwheat flour also works. However, buckwheat flour gives a more earthy flavor and less pliable flatbread. If you are ok with gluten, you can use all-purpose flour, wholewheat flour or spelt flour as a substitute.
2. Yogurt – Thick Greek yogurt (full fat, low fat or no fat) works best in this recipe. For a vegan, dairy-free option you can use plant-based Greek yogurt alternatives.
3. Storage – The flatbreads are best served warm shortly after cooking. They become less flexible as they get cold, but you can easily reheat them in a microwave, oven or hot pan. Leftovers can be frozen between pieces of baking paper and reheated when ready to serve.
4. Scaling the recipe – The recipe makes 2 small flatbreads, or 1 large one. You can easily double or triple the recipe to make more servings. If making a large batch, keep the flatbread dough rounds covered with cling film or a clean tea towel to stop them drying out.

Nutrition Facts

• Serving size: 1 flatbread (made with 0.5% fat Greek yogurt)
• Energy: 97 Calories / 406 Kilojoules
• Total Fat: 0.1 g
• Saturated Fat: 0.1 g
• Total Carbohydrate: 20.6 g
• Dietary Fiber: 0 g
• Sugars: 1 g
• Protein: 3.3 g
• Sodium: 227 mg
• Potassium: 0.3 mg