Get ready for the most delicious, easy to make, gluten-free flatbread made with only 3 ingredients in the dough! 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!
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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!
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 gluten-free 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 sandwiches and for making my own mini-sized pizzas! They would also be a good flour tortilla substitute for breakfast burritos or gluten-free 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 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.
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.
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.
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.
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.
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Recipe
Easy Gluten-free Flatbread
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
- 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
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Siegal Eli-Gers says
Super yummy ! My kids asked for a quadruple batch next time!
Janice Plant says
Hi
Can you use sour cream in place of the yogurt?
Katie Olesen says
It can work, but I prefer the yogurt. You might need a bit more flour as the dough will definitely be stickier.
Katelyn says
Could this be baked in the oven instead? If so, what would be a recommended cooking time/temperature?
Katie Olesen says
Unfortunately, I haven't tried this. I've only cooked it in a skillet. It's closer to a tortilla or pita, than bread. Is there a specific reason why you prefer to bake it in the oven?
Linda Winn says
Worked out very well and is easy and quick
Chloe says
I used this recipe to make sandwich wraps. Used Caputo Fioreglut for the flour. I’ve done many different ones in my 40 years being celiac. These were the easiest. Nice and soft at room temp. As the author states “ at first the dough seems dry”. Keep kneading like you’re being graded and it formed a nice soft dough. I rolled them out on parchment but unlike others I’ve done, these held together beautifully and I could just peel them off the parchment with my hand and place in my cast iron skillet. I store a few at a time in a Ziploc bag at room temp. Froze the rest. I used Fage 2 % Greek yogurt.
Christa says
Can this be made dairy free? I LOVE caputo gluten free flour (the taste is amazing), and I can’t use yeast, so this works. I wonder if anyone has tried using something else in place of the yogurt.
Katie Olesen says
I have had several readers use dairy-free yogurt successfully. You may need just a bit more flour.
Chris Flitney says
Delicious!!!!!!!
Deb says
Finally!!!!! This flatbread is excellent!
Thank you, thank you, thank you!!!!!
Sandra says
I found this recipe to be easy to make, and it came out. Just perfect loved it.