Gluten-Free Five-Minute Flatbreads
Attention everyone! Gather around! I’d like to share my new favorite recipe with you all! ::Drumroll:: Gluten-Free Five-Minute Flatbreads! They’re delicious, they’re versatile, they’re easy as can be … and best of all, they take 5 minutes to whip up (hence the name).
These little flatbreads are made with a few simple ingredients – gluten-free flour (I use my own flour blend), baking powder, salt, yogurt (you can use any kind, such as Greek, regular, or dairy-free), honey, and olive oil. I haven’t tried making these with non-fat yogurt but I don’t see why it wouldn’t work.
What I love most about these is their versatility. You can serve them as a side to chili or soup, use them as a vessel for hummus and other spreads, or top them with any ingredients you like. A few fun ideas include:
- Yogurt and berries with a drizzle of honey.
- Pesto, arugula, and Parmesan cheese with a drizzle of olive oil and a sprinkle of salt and pepper.
- Fresh tomato, chopped basil, and chunks of mozzarella cheese, drizzled with a balsamic glaze.
Give these a try and let me know what you top them with. The options are endless!
Check out more gluten-free bread recipes!
Gluten-Free Five-Minute Flatbreads
Ingredients
- ¾ cup gluten-free flour blend , plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 5 tablespoons yogurt
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
- Heat a non-stick skillet over medium-high heat until hot. While the skillet is heating, prepare the flatbread dough.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the yogurt, honey, and olive oil. Mix until it forms into a dough. Divide the dough into two equal portions. Lightly flour a surface and roll into an oval about 8 by 5 inches and slightly less than ¼-inch thick. Cook for about 2 minutes per side or until golden on both sides.
- Serve as is or topped with your favorite toppings.
Nutrition
I used my own Carol’s Gluten Free All Purpose Flour in this recipe. Learn more about my flour here:
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Thank You for such an Interesting Info Would Definitely give it a try
WOULD THIS BE SUITABLE AS A PIZZA CRUST?
Yes, of course! They’d be like thin-crust personal-sized pizzas or pizzas that you might share with others as an appetizer. These are so versatile!
Will almond flour work? I’m a long time Type 1 diabetic (55 years) and there’s a TON of carbs in your recipe. And of course I’m not adding honey…
Hi Jill,
I haven’t tried this with almond flour. Almond flour isn’t always a cup-for-cup replacement for regular gluten-free flour but you could give it a try. Let me know how it goes!
Is there a non-dairy substitute that could be used in place of the yogurt?
Yes, you can use dairy-free yogurt.
Could the yogurt be substituted for a dairy free option such as almond milk or rice milk?
You can use a dairy-free yogurt.
Can I substitute something non-dairy for the yogurt, other than yogurt?
You can use dairy-free yogurt.
Tried this recipe twice today . I used spices like garlic and pizza spice in the second try….delicious..thanks so much
Can I substitute coconut oul for olive oil?
I prefer this with olive oil but yes, you could try coconut oil.
It was much too salty . I’m usually a pretty good cook, but this dough never look right.
Hi Ellen,
Sorry to hear that. I haven’t had any issues making the dough and I make it often – what kind of gluten-free flour did you use? Also, it only uses 1/2 tsp of salt so it shouldn’t be too salty – you could reduce this further to 1/4 tsp if you’d like to try that.
Do you use a mixer with a dough hook or mix it by hand?
Hi Mary,
I mixed it by hand.
Could sour cream be used in place of yogurt?
Yes it can
This recipe is tasty. I have made it with and without the honey and prefer it without. I used it in place of pita last night for my homemade gyros and it was perfect! It holds together nice after cooking but kept falling apart as I tried to get it into the pan. Do you have any secrets for getting it into the pan?
Hi Lisa,
I haven’t had any issues with it falling apart, but maybe we live in different areas from each other (I live in HUMID Florida, so that moisture could always make a small difference). Did it fall apart when you used honey or just when you made them without honey? If it only happened on the version without the honey they I’d say it might be that little bit of extra liquid that made the difference. If it happened on both, I’m not sure. However, you could roll the dough on a piece of floured parchment paper, then use the parchment paper to lift the flatbread and invert it onto the pan.
Let me know if that helps!
I love this simple recipe and have made it multiple times. I make it with full fat, unsweetened coconut yogurt and it is delicious. I have to eat a low/no salt diet so I make it without salt. Adding the honey makes the bread so tasty. This is an easy, simple recipe that works every time. I add all ingredients into a bowl and mix then turn out onto parchment paper and finish mixing by using another piece of parchment paper to press the dough into shape. I then cut in half and use a rolling pin to flatten perfectly.
I made this recipe last night and it was simple and delicious. I used unsweetened coconut yogurt, I am allergic to dairy, 1 tablespoon olive oil and 1 tablespoon of honey along with the other ingredients. I mixed all ingredients in my large measuring cup. I divided the dough into two balls and rolled on parchment paper. I cooked each piece on for two minutes a side on a hot griddle and YUM!! I will definitely make this again.
My family loves this flat bread. Sometimes I add different herbs to it to change up the flavors. Thank you so much for sharing this recipe!