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.
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- 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.
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
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Sarah says
ABSOLUTELY PERFECT. My husband said “best gluten free bread he has ever had.”
Katie | Wheat by the Wayside says
This is so wonderful to hear! Glad everyone enjoyed it!
Mary says
Delicious, easy, simple ingredients. Perfection!
JC Benshoof says
Is the milk whole milk or 2%?
Regina says
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.
Afshan says
Looks yummy
Lyn says
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?
Sue says
Typically, breads do better in the freezer than in the refrigerator. The refrigerator dries breads out, the freezer preserves the moisture better and longer.
Sahn says
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?
Helen says
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!
Katie | Wheat by the Wayside says
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!
Sue says
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?
Sue says
Oops, “sieve”, not “side”.
Donna says
I wonder how I could make these dairy free? I can usually find plain dairy free yogurt (coconut) but not usually Greek style.
Katie | Wheat by the Wayside says
Dairy free yogurt should work, you may need a little more flour if it's too sticky.
Patty says
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!!
Kathy says
Do you have a recommendation for a good tortilla press?
Katie | Wheat by the Wayside says
This is the one I have: Victoria 8 Inch Cast Iron Tortilla Press (Affiliate Link)
Dale in Denver says
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!
Katie | Wheat by the Wayside says
This is excellent! Happy everyone loved them! The tortilla press sure does make it easy!
Shannon says
Delicious and easy to make. As a new celiac, this recipe is the first bread I’ve found “emotionally” satisfying. Thank you for posting!
Katie | Wheat by the Wayside says
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.
Chelsea says
Delicious! Great to eat with curry. Our family loved it. Thanks for the recipe Katie!
Katie | Wheat by the Wayside says
Thanks, Chelsea! Happy to hear you and your family enjoyed the recipe!
Kathy says
These look great!
Amy says
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.
Katie | Wheat by the Wayside says
So happy you enjoyed the recipe, Amy! Thanks for sharing!
Mary says
These were very good but they did not puff at all - what did I do wrong?
Katie | Wheat by the Wayside says
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.