5-Ingredient Gluten-Free Flatbread
A soft, flexible, 5-ingredient gluten-free flatbread that takes just 30 minutes from start to finish. Perfect for curries, wraps, gyros, soups, dips, or even quick personal pizzas. Made with yogurt for maximum tenderness and no yeast required!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 flatbreads
- Category: Bread
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 1/3 cups (240g) unsweetened plain vegan yogurt (Forager recommended)
8 teaspoons (36g) olive oil
2 teaspoons (9g) baking powder
1 teaspoon (9g) salt
2 cups + 1 1/2 tablespoons (314g) Bob’s Red Mill 1:1 Gluten-Free Baking Flour + more as needed
Optional:
Garlic olive oil
Fresh parsley or herbs of choice
Instructions
1. In a large bowl, mix together the yogurt, olive oil, baking powder, and salt until uniform.
2. Sprinkle the gluten-free flour over the mixture and stir until a soft dough forms. Adjust flour or water as needed—dough should be smooth, not crumbly or sticky.
3. Flour a work surface and preheat a lightly greased skillet or cast iron griddle over medium heat.
4. Divide the dough into 8 pieces and roll each into a ball. Roll each ball into a 1/4-inch thick round.
5. Transfer the dough to the hot pan and cook 1½–2½ minutes per side, checking to prevent burning. Adjust heat based on the first flatbread.
6. Place cooked flatbreads on a plate. If desired, brush with garlic olive oil and sprinkle with parsley.
7. Repeat until all dough is cooked. Serve warm.
8. Store in an airtight container at room temperature for 4–6 days.
Notes
Adapted from a Tasty recipe.
Gluten-free flour blends vary—Bob’s Red Mill 1:1 works best here.
Regular all-purpose flour can be used if not gluten-free.
Adjust flour or water depending on dough texture; weights included for accuracy.
Optional brushing: garlic olive oil or melted vegan butter with garlic.
Other vegan yogurts (Silk, So Delicious) work well.
Seasonings or herbs can be mixed directly into the dough for flavored flatbread.