Gluten-Free Flatbreads

I love flatbreads, whether it is

  • Tortillas
  • Pitta bread
  • Naans
  • Roti
  • Chapati
  • Focaccias

They are so easy to make, most are made with flour, milk, water or yoghurt. This makes them a lot easier to convert them to being either vegan, gluten-free or both.

Some do require yeast such as focaccia and pitta bread

These gorgeous flatbreads are the perfect accompaniment to serve with a curry, chilli or bolognese, soup or anything with sauces to mop up or dip into

This recipe is a cross between a flatbread and a naan. It is great to use as a pizza base, gyros or just to have warm to eat with your meal.

They are

  • Golden
  • Soft
  • Aromatic
  • Versitile
  • Delicious
  • Moreish


Do I need xanthan gum

Although most gluten-free self-raising flours contain xanthan gum, I still like to add an extra 1/4 tsp to the flour.

How long do they keep for?

Although these are at their best eaten fresh they will keep for around 3 days in an airtight container. They will not be as crispy but will still be delicious. You can freeze for 3-5 months in an airtight bag. them. To warm them up, Place them them on a baking tray and place in a hot oven for 10 minutes. If using it as a pizza base just add the toppings and bake.

You can freeze the dough but I rarely do as it is so quick to make.

You can also add different flavours to this recipe such as

  • Finely chopped fresh coriander
  • Garlic powder or minced garlic
  • Finely chopped fresh chilli
  • Onion powder
  • Finely chopped fresh chives

Gluten-Free Flatbreads

  • Makes 6
  • Preparation Time 5 Minutes
  • Cooking Time 5 Minutes each one

Vegan, vegetarian, gluten-free and dairy-free



  1. In a large bowl sift in the flour, baking powder, salt, cumin and coriander
  2. Make a well in the middle and add 3/4’s of the yoghurt and mix in with a round edged knife. Next add the rest of the yoghurt a little at a time. Now it’s time to get your hands in there. Add enough of the yoghurt until the dough forms into a soft but malleable ball that is slightly tacky. Not all gluten-flours are equal as in absorbency, if the dough is so tacky it sticks to your fingers then you can add a little bit more flour and if it is too dry you can add a little more of the yoghurt.
  3. Divide the dough into 6 pieces and roll between 2 sheets of baking parchment, I find this a little easier and less messy. You are aiming to roll each piece into either a round or naan bread shape. It does not have to be perfect.
  4. Place a heavy-weight frying pan on your stove and turn on to high heat, once it gets hot add a drizzle of olive oil around the pan (not extra virgin) and turn the heat to medium. You want to keep the pan as dry as you can, too much oil means and your flatbreads will just absorb it, making the end result overly greasy.
  5. Add your flatbreads one at a time to the pan, more if you have room. Cook on one side for 2-3 minutes and then flip over. You want a gorgeous golden colour on both sides, once the first one is done then wrap in a clean tea towel and repeat the process until they are all cooked.
  6. If you are going to be using them straight away, then keep them wrapped up until you are ready for them.

PS: If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page I love seeing your versions of my recipes and I love hearing your comments.

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