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!

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

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What can I use flatbread for?
Is this flatbread more like naan bread or a tortilla?
Simple Ingredients
Making Three Ingredient Dough
Turning the Dough Into Flatbreads
Cooking the Flatbreads
Storage
More Gluten-Free Bread Recipes
Recipe
Comments and Ratings

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 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.

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