Easy Gluten-Free Flatbread Recipe
Easy Gluten-Free Flatbread Recipe – No Yeast
This is a really easy and good GF naan or flatbread recipe.
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Ingredients
- ⅓ cup Gluten-free all-purpose flour, plus more for dusting
- ¾ teaspoon Baking powder
- ¼ cup Thick Greek yogurt
- Pinch of salt
Instructions:
- Mix the flour, baking powder, and salt in a bowl. Add the yogurt and mix well with a spoon until it forms a dough.
- Lightly sprinkle some extra flour onto a clean surface and knead the dough until smooth. Split the dough into two portions and roll into balls. Press each ball out into a thin round using your fingers. If the dough gets too sticky, lightly sprinkle over some extra flour.
- Heat a frying pan over a medium-high heat. Don’t add any oil. Fry each flatbread for about 1 minute each side or until lightly browned in patches.
- Stack the flatbreads on top of each other and cover with a clean tea towel to keep them warm until ready to serve.
Notes:
Notes
Flour – Buckwheat flour also works. However, buckwheat flour gives a more earthy flavor and less pliable flatbread.
Yogurt – Thick Greek yogurt (full-fat, low-fat or no-fat) works best in this recipe. For a vegan, dairy-free option you can use plant-based Greek yogurt alternatives.
Storage – The flatbreads are best served warm shortly after cooking. They become less flexible as they get cold, but you can easily reheat them in a microwave, oven, or hot pan. Leftovers can be frozen between pieces of baking paper and reheated when ready to serve.
Scaling the recipe – The recipe makes 2 small flatbreads, or 1 large one. You can easily double or triple the recipe to make more servings. If making a large batch, keep the flatbread dough rounds covered with cling film or a clean tea towel to stop them drying out.
Flour – Buckwheat flour also works. However, buckwheat flour gives a more earthy flavor and less pliable flatbread.
Yogurt – Thick Greek yogurt (full-fat, low-fat or no-fat) works best in this recipe. For a vegan, dairy-free option you can use plant-based Greek yogurt alternatives.
Storage – The flatbreads are best served warm shortly after cooking. They become less flexible as they get cold, but you can easily reheat them in a microwave, oven, or hot pan. Leftovers can be frozen between pieces of baking paper and reheated when ready to serve.
Scaling the recipe – The recipe makes 2 small flatbreads, or 1 large one. You can easily double or triple the recipe to make more servings. If making a large batch, keep the flatbread dough rounds covered with cling film or a clean tea towel to stop them drying out.
Diet: Gluten Free