Easy Gluten-Free Flatbread

Ingredients

• 300 g (1¼ cups)plain Greek yoghurt
• 30 ml (2 tbsp)warm water
• 30 ml (2 tbsp)olive oil
• 10 ml (2 tsp)baking powder
• 1.25 ml (¼ tsp)salt
• 175 g (1¼ cups)all-purpose gluten-free flour
• 5 ml (1 tsp)xanthan gum
• 32 g (¼ cup)cornflour
• 30 ml (2 tbsp)neutral oil, for the griddle

Instructions

1. 1

   Mix dry ingredients

   In a large bowl, combine the gluten-free flour, xanthan gum, cornflour, salt and baking powder.

2. 2

   Add yoghurt

   Stir in the yoghurt and warm water with a wooden spoon until roughly combined. Knead by hand until the dough comes together and feels pliable.

3. 3

   Knead in oil

   Once the dough is fairly smooth, add the olive oil and knead for a couple of minutes, until very smooth.

4. 4

   Divide dough

   Shape the dough into a ball, then divide it into 6 portions.

5. 5

   Shape flatbreads

   Roll one portion into a ball, press it with your palm and shape it into a disc about 15 cm (6 inches) across.

6. 6

   Heat the griddle

   Preheat a griddle over medium heat and make sure it is hot before cooking. Brush oil over its surface.

7. 7

   Cook each side

   Cook each flatbread for 2–3 minutes on each side.

8. 8

   Serve warm

   Serve with gluten-free chicken curry.

What is gluten-free flatbread?

Flatbread is a simple, usually unleavened bread cooked in a pan or on a griddle. This version is an American-style gluten-free take, using yoghurt to bring the dough together and give it a soft texture.

Yoghurt, xanthan gum and cornflour help make a workable dough without wheat flour. Cooking the discs on a hot griddle keeps the method quick and straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 5g protein, 7g carbs, 9g fat.

The recipe's per-serving nutrition is provided: the flour and cornflour contribute carbohydrates, while the yoghurt supplies protein and the olive and griddle oils contribute much of the fat. Pair a flatbread with chicken curry and vegetables for a more balanced plate.

The ingredients that shape the dough

Gluten-free flour: Choose an all-purpose blend intended for baking, ideally one that includes a starch component. The recipe also uses separate cornflour and xanthan gum.

Greek yoghurt: Its thickness adds moisture and helps bind the dough. If the dough feels stiff, work it thoroughly before deciding whether it needs anything else.

Kneading and shaping

Combine first: Stir the wet ingredients into the dry mixture before kneading by hand. This helps bring the flour blend together without leaving dry patches.

Shape evenly: Divide the dough into 6 portions and press each into a disc about 15 cm across. Keeping the flatbreads a similar size helps them cook at a similar pace.

Cooking on the griddle

Heat: Give the griddle time to become hot over medium heat, then brush on the neutral oil. A properly heated surface helps the bread cook rather than sit on the pan for too long.

Timing: Cook each side for 2–3 minutes. Check the underside as it cooks and adjust the heat if it is colouring too quickly.

Texture and doneness

The dough should feel pliable after kneading and smooth after the olive oil is worked in. If it is difficult to shape, pause and knead it a little more before pressing it into a disc.

The recipe gives a cooking time rather than a visual doneness cue, so use the stated 2–3 minutes per side and check that the flatbread is cooked through before serving.

What to serve with it

The recipe suggests serving these flatbreads with gluten-free chicken curry, where they can be used to scoop up the sauce. Serve them warm for the softest texture.

They also suit other saucy dishes or a spread of dips. Check that any accompaniments you choose are gluten-free if that matters for your meal.

Recipe notes & tips

• Measure the gluten-free flour and cornflour carefully for a dough that is easier to handle.
• Knead until the dough feels pliable before dividing it.
• Brush the griddle lightly with neutral oil rather than pouring it on.
• Cook the flatbreads in batches if they do not fit comfortably on the griddle.
• Serve the flatbreads warm alongside the curry.

Variations

• Add herbs: Knead finely chopped herbs into the dough for an aromatic variation.
• Add garlic: Mix a little garlic into the olive oil before kneading it into the dough.
• Use a spice blend: Add a pinch of spices to the dry ingredients to complement the curry.
• Serve with dips: Pair the warm flatbreads with gluten-free dips instead of curry.
• Make smaller breads: Divide the dough into more portions and shorten the cooking time as needed.

Common mistakes to avoid

• Skipping the xanthan gum: It helps the gluten-free dough hold together, so include the measured amount.
• Under-kneading: The dough may not become pliable; knead by hand until it is properly combined.
• Uneven discs: Inconsistent thickness can lead to uneven cooking; press each portion to a similar size.
• Cold griddle: The bread may cook slowly; preheat the griddle over medium heat before adding the dough.
• Overcooking: Flatbreads can become dry; keep to 2–3 minutes per side and check as they cook.

How to store

Keep cooled flatbreads in an airtight container in the fridge and use within 3 days. Reheat briefly in a dry or lightly oiled griddle until warm.

Frequently asked questions