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2-Ingredient Gluten-Free Flatbreads

These easy 2-ingredient gluten-free flatbreads use a tried-and-tested Greek yoghurt dough that can be on your plate in 15 minutes once you get the hang of it! Expect soft, flexible flatbreads with lovely golden-brown patches that nobody would know were gluten-free. Using a combination of yoghurt and water keeps them budget-friendly and gives them a more bread-like texture that's perfect for tearing and dipping. There's no yeast, proving or oven required either and they're exceptionally easy to make dairy-free or vegan too! See the FAQ section on how to make them in an air fryer too.
Total Time 15 minutes
Servings 8 flatbreads
Calories 181kcal

Ingredients

  • 440 g gluten-free self-raising flour see FAQ section
  • 200 g 0% Greek yoghurt full-fat or a thick natural yoghurt works too
  • 160 ml water
  • 1 tsp salt optional

Instructions

  • In a large mixing bowl, add the flour, Greek yoghurt (give it a good stir before using), water and salt, if using. Mix thoroughly using a spatula to ensure there are no hidden clumps of yoghurt-coated flour.
    The 2-ingredient gluten-free dough before being brought together with hands
  • As it starts to come together into separate dough lumps/crumbs, use your hands to squeeze it together into a ball until smooth, combined and no longer sticky.
    Using hands to squeeze the dough together into a ball
  • Transfer the dough to a lightly floured surface and divide into 8 equal portions. Roll each portion into a ball, then transfer to a lightly floured sheet of non-stick baking paper.
    Dividing the 2-ingredient flatbread dough into 8 portions ready to roll
  • Lightly flour a rolling pin and roll out each ball into an oval or round flatbread, approximately 15cm across and 3mm thick. Reflour the rolling pin as necessary to prevent sticking, but go very easy on the flour throughout as excess will burn in the pan.
    Rolling out the dough portions one at a time on non-stick baking paper
  • Place a large non-stick frying pan over a medium-high heat and allow it to become properly hot. There's no need to add any oil. To make all 8 flatbreads in 15 minutes, ensure two flatbreads fit side by side and roll out the remaining dough while the first flatbreads cook.
    The rolled out dough, ready for the hot pan
  • Use the baking paper to lift each flatbread, carefully invert it into the hot pan and peel away the paper. Cook two flatbreads side by side, without overlapping, for 1 minute, until the undersides have developed golden-brown patches and the surfaces start to puff up slightly.
    Inverting the rolled out dough into the hot pan using the baking paper to lift it in
  • Flip both flatbreads and cook for another ½ minute, until golden on both sides and cooked through. Adjust the heat as necessary to prevent the outside from browning too quickly.
  • Transfer to a plate and cover with a clean tea towel while you cook the remaining flatbreads. Keeping them covered helps trap a little steam, ensuring they remain soft and flexible.
    Keeping the flatbreads warm and moist wrapped in a tea towel/dish cloth
  • Serve warm with your favourite curry, dips or fillings.

Nutrition

Serving: 1flatbread | Calories: 181kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 306mg | Potassium: 0.1mg | Fiber: 5g | Sugar: 3g | Vitamin A: 15IU | Calcium: 62mg | Iron: 2mg