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!
1cupgluten-free 1:1 flour blend, such as Namaste perfect flour blend or King Arthur Measure for Measure
2teaspoonsbaking powder
⅔cupGreek yogurt, full fat or non-fat
Garlic Butter
4tablespoonsbutter, melted
2garlic clove, minced, or ½ teaspoon garlic powder
¼teaspoonsalt
½teaspoonparsley
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.