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    Home » Recipes » Recipes

    Easy Gluten-free Flatbread

    Published: Dec 28, 2020 · Updated: Jan 12, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Golden brown and bubbly flatbread stacked in a pan.
    A stack of 3 ingredient gluten-free flatbread with parsley on top.
    A stack of bubbly gluten-free flatbreads.

    Get ready for the most delicious, easy to make, gluten-free flatbread made with only 3 ingredients! Use these flatbreads as a sandwich wrap, for dipping in a saucy curry, or even as a mini-pizza base! Here's your secret to a golden, bubbly, gluten-free flatbread that can be made quickly and with no yeast!

    These delicious two-ingredient gluten-free bagels have been a major hit here on the blog and for good reason! They're so tasty and so easy to make! So today, we're expanding on the trend and making 3-ingredient gluten-free flatbread using the same concept! Also, check out the Easy Gluten-free Pretzel Bites made with this dough!

    A stack of 3 ingredient gluten-free flatbread with parsley on top.

    What can I use flatbread for?

    When I first made these flatbreads I was blown away! I used one instead of a bun when I made Italian beef sandwiches and it was phenomenal! Ever since I've been using these flatbreads for everything! I use them as wraps for chicken cheesesteaks and for making my own mini-sized pizzas! They would also be a good flour tortilla substitute for breakfast burritos or fajitas!

    Is this flatbread more like naan bread or a tortilla?

    If you're looking for an easy gluten-free naan bread or even a gluten-free flour tortilla, you've come to the right place!

    This recipe is similar to naan in that it is made with greek yogurt. It also looks similar to naan with its golden brown bubbly texture! Though, it's not a traditional naan bread because it is yeast-free and egg-free.

    These flatbreads are more like a cross between naan bread and a flour tortilla. They aren't quite as thick as naan but are thicker than a tortilla, which makes them very versatile!

    Regardless of what you call them, these flatbreads are so delicious and easy to make, you'll find yourself making them all the time!

    Simple Ingredients

    The three ingredients for gluten-free flatbreads in bowls: greek yogurt, gluten-free flour, and baking powder.

    The base of this recipe is a super simple three ingredient dough that uses only:

    • Gluten-free flour blend: Use a 1:1 replacement flour. I've tested this recipe and the measurements used with King Arthur Measure for Measure and Namaste Perfect Flour Blend.
    • Baking powder: I use Clabber Girl, it is gluten-free.
    • Plain Greek yogurt: Full fat or non-fat both work for this recipe. Regular yogurt also works but you may need more flour to get a dough with workable consistency.

    For cooking the flatbreads, you'll want to add a little flavor because it is quite delicious this way and otherwise very plain! Use:

    • Melted butter
    • Garlic powder or garlic clove
    • Dried Parsley
    • Salt

    Feel free to have some fun here! Rosemary and other herbs or seasonings could offer a delicious variation. If you have garlic bread seasoning, you could substitute that as well.

    Making Three Ingredient Dough

    The first part of this recipe involves making this super simple dough.

    • Whisk together the flour and baking powder.
    • Use the back of a spoon to stir and mash the yogurt into the flour, until a shaggy dough forms.
    Whisking flour and baking powder, stirring in yogurt to make a shaggy looking dough.

    Then, you'll knead the dough a bit to form it into a ball.

    • Dump the dough out onto parchment paper.
    • Bring it together to make a ball.
    • Knead with your hands until a smooth ball forms.
    The shaggy dough being formed into a ball by kneading with hands.

    Tips for This Step

    • At first, the dough may seem too dry, but try to knead it a bit to see if it comes together. For me, the ratio of ingredients has worked every time and forms a nice dough after kneading for a minute or two.
    • If your dough remains too dry, knead in a tablespoon of yogurt and see if that helps bring the dough together.
    • If your dough is extremely wet or sticky (a little sticky is ok), knead in a tablespoon of flour at a time until you get a dough that isn't so sticky.
    • The longer you fiddle with the dough, the harder it gets to work with because the baking powder and yogurt start to activate.

    Turning the Dough Into Flatbreads

    Now that you have your dough, it's time to make flatbreads!

    • First, divide the dough into 6 balls.
    • Roll each ball out on floured parchment into a 6-inch circle.
    • Brush one side with melted garlic butter.
    Dough divided into 6 equal balls, rolling out on floured parchment, brushing with garlic butter.

    Cooking the Flatbreads

    Cooking is arguably the most fun part of this recipe! When the dough hits the hot skillet, bubbles start to form. The reaction between the greek yogurt and baking powder creates the most beautiful bubbly, golden-brown flatbreads!

    • Heat a non-stick skillet over medium-low heat.
    • Place the flatbread, garlic butter side down in the skillet.
    • Cover with a lid and cook on the first side for 3-5 minutes or until the bottom is golden brown. You will see steam trapped inside and bubbles forming!
    • Flip the flatbread. Cover and cook on the second side for another 2-3 minutes or until the second side is also golden brown.
    • Repeat with the remaining flatbreads.
    Golden brown gluten-free flatbreads on parchment in a small square baking pan.

    Storage

    These flatbreads are best eaten fresh but can be stored for a few days in the refrigerator. Reheat for a few seconds in the microwave or in a warm skillet.

    This recipe is easily halved if you don't need so many.

    If you try this recipe, I'd love to know what you think! Leave a comment and a star-rating down below! Happy Baking! ♡

    A stack of 3 ingredient gluten-free flatbread with parsley on top.

    Easy Gluten-free Flatbread

    Katie | Wheat by the Wayside
    Get ready for the most delicious, easy to make, gluten-free flatbread made with only 3 ingredients! Use these flatbreads as a sandwich wrap, for dipping in a saucy curry, or even as a mini-pizza base!
    5 from 18 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Bread
    Diet Gluten Free
    Servings 6 flatbreads
    Calories 148 kcal
    Prevent your screen from going dark.

    Ingredients
      

    Three Ingredient Dough

    • 1 cup gluten-free 1:1 flour blend, , such as Namaste perfect flour blend or King Arthur Measure for Measure
    • 2 teaspoons baking powder
    • ⅔ cup Greek yogurt, , full fat or non-fat

    Garlic Butter

    • 4 tablespoons butter, , melted
    • 2 garlic clove, , minced, or ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ½ teaspoon parsley

    Instructions
     

    Make Three-Ingredient Dough

    • Whisk together the flour and baking powder.
    • Use the back of a spoon to stir and mash the yogurt into the flour, until a shaggy dough forms.
    • Dump the dough out onto parchment paper.
    • Bring the mixture together to make a ball.
    • Knead with your hands until a smooth ball forms.
    • Divide the dough into 6 balls.
    • Roll each ball out on floured parchment into a 6-inch circle.

    Cook the Flatbreads

    • Heat a non-stick skillet over medium-low heat.
    • Stir melted butter, garlic, and salt together.
    • Brush one side of a flatbread with garlic butter.
    • Place the flatbread, garlic butter side down in the skillet.
    • Cover with a lid and cook on the first side for 3-5 minutes or until the bottom is golden brown.
    • Flip, cover, and cook on the second side another 2-3 minutes or until the second side is golden brown.
    • Repeat with remaining flatbreads.

    Notes

    Tips for making the dough:
    • At first, the dough may seem too dry, but try to knead it a bit to see if it comes together. For me, the ratio of ingredients has worked every time and forms a nice dough after kneading for a minute or two.
    • If your dough remains too dry, knead in a tablespoon of yogurt and see if that helps bring the dough together.
    • If your dough is extremely wet or sticky (a little sticky is ok), knead in a tablespoon of flour at a time until you get a dough that isn't so sticky.
    • The longer you fiddle with the dough, the harder it gets to work with because the baking powder and yogurt start to activate
    Storage: These flatbreads are best eaten fresh but can be stored for a few days in the refrigerator. Reheat for a few seconds in the microwave or in a warm skillet. 

    Nutrition

    Calories: 148kcalCarbohydrates: 16gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 21mgSodium: 313mgPotassium: 31mgFiber: 2gSugar: 1gVitamin A: 233IUVitamin C: 1mgCalcium: 118mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

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    • Starbucks Classic Syrup Copycat Recipe: Only Two Ingredients!
    • Starbucks Iced Brown Sugar Oat Milk Shaken Espresso Recipe

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    1. Kathy

      December 29, 2020 at 6:28 am

      5 stars
      These look great!

      Reply
      • Amy

        January 31, 2021 at 9:26 pm

        5 stars
        I made these tonight, I was sceptical as the recipe seemed too easy. But...OH MY GOODNESS!!! They were so delicious and easy. Thank you for creating and sharing the recipe.

        Reply
        • Katie | Wheat by the Wayside

          February 03, 2021 at 12:44 pm

          So happy you enjoyed the recipe, Amy! Thanks for sharing!

          Reply
      • Mary

        October 10, 2021 at 1:40 pm

        These were very good but they did not puff at all - what did I do wrong?

        Reply
        • Katie | Wheat by the Wayside

          October 10, 2021 at 1:56 pm

          I wouldn't say you necessarily did anything wrong! Are you sure you added the baking powder? If so, I'd say it was probably normal. Sometimes they puff, sometimes they don't. I'm not exactly sure why. The puff is fun, but not absolutely critical to the taste or use.

          Reply
    2. Chelsea

      January 08, 2021 at 11:44 am

      5 stars
      Delicious! Great to eat with curry. Our family loved it. Thanks for the recipe Katie!

      Reply
      • Katie | Wheat by the Wayside

        January 09, 2021 at 9:38 am

        Thanks, Chelsea! Happy to hear you and your family enjoyed the recipe!

        Reply
    3. Shannon

      December 11, 2021 at 3:38 pm

      5 stars
      Delicious and easy to make. As a new celiac, this recipe is the first bread I’ve found “emotionally” satisfying. Thank you for posting!

      Reply
      • Katie | Wheat by the Wayside

        January 03, 2022 at 1:55 pm

        That is so great to hear, Shannon! These flatbreads are one of my faves too! I always use them in place of a bun when I make Italian Beef and it's so much better than store-bought gf buns.

        Reply
    4. Dale in Denver

      February 01, 2022 at 10:44 am

      5 stars
      These were great. They got two thumbs up from everyone around the dinner table too! We had them with some Chicken Tikka tonight and they were perfect to mop the sauce from the bowls. I’m happy to have a reason to use my tortilla press again! Yum!

      Reply
      • Katie | Wheat by the Wayside

        February 05, 2022 at 11:13 am

        This is excellent! Happy everyone loved them! The tortilla press sure does make it easy!

        Reply
    5. Kathy

      February 23, 2022 at 7:37 pm

      5 stars
      Do you have a recommendation for a good tortilla press?

      Reply
      • Katie | Wheat by the Wayside

        March 23, 2022 at 8:46 pm

        This is the one I have: Victoria 8 Inch Cast Iron Tortilla Press (Affiliate Link)

        Reply
    6. Patty

      May 30, 2022 at 6:32 pm

      5 stars
      These are soooo yummy and easy! I made them twice this weekend. My non-celiac husband loved them too. I can’t wait to keep making them for wraps and as sides for dinner. Thank you!!

      Reply
    7. Donna

      June 06, 2022 at 2:13 pm

      I wonder how I could make these dairy free? I can usually find plain dairy free yogurt (coconut) but not usually Greek style.

      Reply
      • Katie | Wheat by the Wayside

        July 02, 2022 at 10:22 pm

        Dairy free yogurt should work, you may need a little more flour if it's too sticky.

        Reply
    8. Helen

      June 07, 2022 at 11:10 am

      WOW Katie! These were sooooo yummy! I took a short cut and just brushed them with Ghee to cook and then spread pesto on top to eat - outta this world delish!

      Love the idea of having them to mop up curry - will def try that.

      True Confessions: I was so happy no one else was home for lunch, so I didn’t have to share them! (Oink!) I used a cashew based yogurt (so not Greek), and while it was a lot stickier, it totally worked. My intention was to put sautéed mushrooms and onions on top, making a mini pizza/flatbread, which I can’t wait to try. Maybe for dinner LOL!

      Reply
      • Katie | Wheat by the Wayside

        July 02, 2022 at 10:21 pm

        Yum! So glad the cashew yogurt worked! Maybe add a bit more flour next time to make them easier to work with. Glad you enjoyed the recipe!

        Reply
        • Sue

          December 20, 2022 at 12:16 am

          5 stars
          Would pouring cashew yogurt through a few layers of cheesecloth or a fine side help get rid of some of the moisture and make it thicker?

          Reply
          • Sue

            December 20, 2022 at 12:18 am

            Oops, “sieve”, not “side”.

            Reply
    9. Sahn

      August 09, 2022 at 5:41 pm

      5 stars
      thank you for this recipe! I'm really pleased with how such a simple recipe turned out to be so satisfying. I'm a salt fiend. Do you think adding a bit of salt to the dough would be ok?

      Reply
    10. Lyn

      September 12, 2022 at 11:00 am

      I tried this recipe and it was great! I used it to make pizzas.
      I see the suggestion is to store them in the refrigerator. Can they be stored in the freezer or will that ruin them when I defrost them?

      Reply
      • Sue

        December 20, 2022 at 12:20 am

        Typically, breads do better in the freezer than in the refrigerator. The refrigerator dries breads out, the freezer preserves the moisture better and longer.

        Reply
    11. Afshan

      September 25, 2022 at 9:30 am

      5 stars
      Looks yummy

      Reply
    12. Regina

      October 03, 2022 at 9:18 pm

      This was great! I used it for my fish tacos and everyone loved, even the ones who don't need to be gluten free. Really great flavour. I will be making this lots. I love that it is only a few ingredients.

      Reply
    13. JC Benshoof

      October 20, 2022 at 3:24 pm

      Is the milk whole milk or 2%?

      Reply
    14. Mary

      January 21, 2023 at 2:40 pm

      5 stars
      Delicious, easy, simple ingredients. Perfection!

      Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

    More about me →

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