Name: Easy Peasy Gluten Free Flatbread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Gluten Free
Ingredients: 350g gluten free plain flour; 2 tsp baking powder; 1 tsp fine salt; 300ml full fat natural or plain Greek yoghurt; 8 sundried tomatoes, finely sliced; 50g green olives, finely sliced

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Introduction

This Easy Peasy Gluten Free Flatbread is a quick and versatile bread option perfect for those avoiding gluten. Made with simple ingredients and Greek yoghurt, it results in a soft, slightly doughy flatbread that pairs well with many dishes.

Two thick flatbreads are cooking on a grill pan, each showing clear dark brown grill marks evenly spaced across their golden-brown surface. The flatbreads have a slightly uneven shape with a soft, fluffy texture visible around the edges, which are light beige with hints of green herbs mixed inside. The grill pan is black with ridges, creating the distinct grilled pattern on the breads. The overall look is rustic and appetizing, with the flatbreads appearing warm and freshly cooked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g gluten free plain flour
2 tsp baking powder
300ml full fat natural or plain Greek yoghurt
1 tsp fine salt
8 sundried tomatoes, finely sliced (optional)
50g green olives, finely sliced (optional)

Instructions

Step 1: Add the gluten free flour, baking powder, and Greek yoghurt to a large bowl.
Step 2: Mix with a wooden spoon at first to roughly combine, then knead the mixture with your hands until a pliable dough forms. If the dough feels too dry, add a little water; if too wet, sprinkle with extra flour until the right consistency is reached.
Step 3: If using, fold in the finely sliced sundried tomatoes and green olives evenly throughout the dough.
Step 4: Lightly flour a surface and rolling pin. Divide the dough into six equal parts, roll each into a ball, and flatten to about 5mm thickness. Alternatively, you can flatten the dough balls by hand for a rustic look.
Step 5: Heat a griddle pan over medium-low heat. You may dry-fry the flatbread or lightly spritz the pan with olive oil for a golden finish. Cook each flatbread for 3-5 minutes on each side until slightly risen and cooked through.
Step 6: Repeat with the remaining dough pieces, stacking the flatbreads as you go. Serve warm for best taste, or reheat briefly in the microwave before serving.

Tips & Variations

For extra flavor, try adding herbs like rosemary or thyme to the dough.
If you prefer a thinner flatbread, roll it out a bit more but watch the cooking time to avoid burning.
These flatbreads freeze well—wrap individually and thaw before heating.
Swap Greek yoghurt for dairy-free yoghurt if you need a dairy-free option.

Storage

Store any leftover flatbread in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped flatbreads for up to 1 month. Reheat in the microwave or on a warm griddle pan until soft and heated through.

How to Serve

The image shows four pieces of grilled flatbread with visible grill marks and a mix of toppings like green olives, sun-dried tomatoes, and herbs, giving each flatbread a textured look with golden-brown spots and scattered bits of red and green. The flatbreads are slightly stacked on a white marbled surface, and next to them is a shallow white bowl filled with a creamy, light brown sauce that has a drizzle of olive oil and sprinkled herbs on top. The overall scene has a warm and inviting look with a clear focus on the crispy, flavorful flatbreads and rich sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular plain flour if gluten is not a concern. The texture will be slightly different but still delicious.

Is it necessary to add the sundried tomatoes and olives?

No, they are optional. The flatbread is tasty on its own, but adding these ingredients adds extra flavor and texture.