This gluten free flatbread recipe is super handy when you need something quick for lunch, or to dip into soup or curry. They are really easy to make, with just a few ingredients and a bowl and a pan.
What you'll love about the recipe
- Ready to eat in only 15 minutes.
- No kneading required - just stir to mix then roll out.
- Perfect with dips, curries and for using as gluten free sandwich thins.
- Easy to freeze and defrost in the toaster.
Gluten free flour blend (plain or all purpose). I used a standard supermarket blend which has a mix of rice, potato, tapioca, maize and buckwheat flours. There's no xanthan gum in the blend. If you've only got self raising flour, that will work too, but omit the baking powder.
Ground flaxseed meal. Flaxseed helps to provide a bit of sticking power for gluten free flatbreads so that they don't fall apart. It also provides some texture, a lovely nutty flavour and health benefits. Whilst gluten free flour blends are useful, they are quite processed, and often contain even less fibre than processed white flour. So adding flaxmeal helps to add a bit of goodness back in. I used ready ground flaxmeal, but if you have a high powered blender you could grind your own. Store ground flaxseed in the fridge to extend its shelf life.
Baking powder. Although this gluten free flatbread doesn't really rise, a little baking powder lightens the dough. Check that the baking powder is gluten free.
Yogurt. You'll need unflavoured natural yogurt to mix the dough. It doesn't matter if it's fat free or made with whole milk.
Olive oil will stop the flatbreads from being too dry.
Salt. Like all bread recipes, the flatbreads will need seasoning.
Optional. You can either make the flatbreads plain, or you can add herbs and spices to them. A little chopped thyme or basil adds a lovely flavour. You can also add spices such as cumin, especially if you are going to serve the flatbreads with a curry.
How to make gluten free flatbread
Add half of the olive oil and all the rest of the ingredients to a bowl. Stir to mix. The dough will start to clump together.
Use your hands to bring the dough together into a ball. Divide into 2, or if you prefer, you can cut it into 4 and make smaller round flatbreads.
Roll out the dough between 2 pieces of baking paper or silicon sheets. Gluten free dough is a little more fragile, so the baking paper makes it easier to transfer the flatbreads to the pan.
Heat a frying pan over a medium heat. Brush the remaining oil over the flatbreads and fry for 3 or 4 minutes on each side until golden.
How to serve
There's lot of options for this gluten free flatbread, and I find myself making it quite often. It's perfect with hummus, or try this extra creamy butter bean dip. Flatbreads also work well with this quick mackerel pate for a speedy, healthy lunch. Of course they are great with soups, or you can use them like a naan bread and enjoy them dipped into curry. I also use this flatbread recipe as a kind of gluten free sandwich thin. Just fold the flatbread in half and pop in your filling.
Leftovers will store for 2-3 days, sealed in a bag or airtight container. I prefer to briefly heat them through before serving - either in a pan or the toaster. Gluten free flatbread also freezes well.
Frequently asked questions
Many flatbread recipes are made with wheat flour, which contains gluten. But there are many different kinds of flatbread. Flatbreads made from grains such as oats, corn and lentils are naturally gluten free. And of course it's possible to make flatbreads from gluten free flour which is a blend of different gluten free grains.
It depends! The main ingredients in both bread and flatbreads is flour. The more processed the flour, the less health benefits. Gluten free flour is not necessarily healthier than non gluten free. This recipe adds flaxseed to the flour to increase the nutritional content.
If you don't want to serve gluten free flatbreads to non gluten sensitive friends and family, you might also like these wholemeal flatbreads which are made in a similar way.
Other gluten free recipes you might enjoy
Gluten Free Flatbread
- mixing bowl and spoon
- frying pan
- baking paper or silicon sheet
- Rolling Pin or use the side of a jar or wine bottle
- 4 tablespoon gluten free flour plain or all purpose
- 1 tablespoon ground flaxseed
- ½ teaspoon baking powder
- 2 tablespoon natural unflavoured yogurt
- 2 teaspoon olive oil
- ¼ teaspoon salt
- Add half of the olive oil and the flour, flaxseed, salt, baking powder and yogurt to a bowl. Mix with a spoon until the dough starts to come together.
- Using your hands, form the dough into a ball and divide into 2.
- Roll each ball out between baking paper. It should be about 2-3 mm thick. You can make ovals, circles or whatever shape you like.
- Heat a large frying pan. Brush the flatbreads with the remaining olive oil. Transfer to the hot pan and cook for 3-4 minutes. Carefully turn the flatbreads and cook for a further 3-4 minutes on the other side.
Calories per serving: 127
|Total Fat||6.1g||Saturated Fat||0.8g||Trans Fat||0g|
|Total Carbohydrates||14.3g||Dietary Fibre||2.6g||Total Sugars||1.3g|
Please note nutritional information is for guidance only