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A perfect flatbread using only 3 ingredients.

Flatbread Recipe With Only 3 Ingredients

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My easy and delicious flatbread recipe uses a base of yogurt and flour — and that’s it!

Hi Bold Bakers!

One of my specialties is taking things that might seem unapproachable and making them easy and foolproof. My Flatbread Recipe makes an easy and delicious flatbread with only 3 ingredients! That means in no time, with no yeast, no eggs, and no difficult techniques, you and your family can enjoy homemade flatbread.

Similar to a traditional Indian flatbread or naan bread, this flatbread is made with a base of yogurt and flour and that’s it! Cooked on the stove top, this bread takes just a few minutes to crisp and bubble up. The finished product is a big stack of toasty, chewy and savory flatbread.

If you’ve never made homemade bread before and weren’t planning on trying, this one is for you!

What’s the difference between “flatbread” and “naan”?

Some of you who might be familiar with flatbread might be wondering what differentiates a naan bread from a flatbread. Well, flatbread is often compared to pita bread which naturally forms a pocket in the center while cooking, whereas naan bread is flat and more likened to a wrap or tortilla — which is usually made to go alongside Mexican cuisine.

[ Looking for a different kind of bread? How about one dough that can make whatever you’re craving? ]

Since this easy and delicious flatbread is made with yogurt, it is extremely similar to naan bread, and naan is always made with yogurt. Whatever you choose to call this bread, I promise once you make it all you’re going to call it is YUMMY!

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What can flatbreads be used for?

This recipe for flatbread is so easy you’re going to find yourself whipping it up all the time. Not only is it made in one bowl and in just a few minutes, but it lends itself to so many flavor combinations.

I love to brush my 3 ingredient flatbread with melted butter and minced garlic. This adds a nutty flavor and really helps the bread to toast up. After my flatbreads are cooked, I like to sprinkle them with fresh chopped parsley — from there it’s pretty much endless. Imagine this homemade flatbread dipped into your favorite curries and stews, or wrapped around fresh veggies and chicken.

The sky is the limit when it comes to using this flatbread recipe. I encourage you to top yours with your favorite seasonings and spices and to dip them or wrap them around anything you have on hand!

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Is this flatbread recipe healthier than making a normal loaf?

This flatbread recipe results in a delicious product that’s naturally lower in carbohydrates than your average slice of bread at only 18 carbs and 102 calories per flatbread. Since each flatbread is rolled out into a thin large sheet it can easily wrap around all your favorite sandwich fillings, eggs and meats. For me, this bread often takes the place of 2 slices of toast with my breakfast, 2 pieces of sandwich bread, and sometimes even buns.

Made with no egg and no oil, this bread is not only easy for everyone to make but its perfect for everyone to eat!

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Oh, and don’t forget these other amazing bread recipes!

Once you’re done making those, how about heading over and following us on Facebook for more videos? Thanks!

4.36 from 189 votes
A perfect flatbread using only 3 ingredients.
An Easy And Delicious Flatbread Recipe With Only 3 Ingredients
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins

My easy and delicious flatbread recipe uses a base of yogurt and flour -- and that's it! Use it everywhere you'd normally use regular bread :).

Course: bread
Cuisine: Indian
Servings: 6 flatbreads
Calories: 102 kcal
Author: Gemma Stafford
  • 1 cup (8oz/225g) full fat natural plain yogurt (or greek yogurt) Add enough yogurt to match the consistency in my video. You may not need the entire cup depending upon the type of yogurt and flour you use.
  • 1 cup (5oz/142g) all-purpose flour*
  • 2 teaspoons baking powder
Optional toppings
  • 1/2 cup (4oz/115g) butter
  • 2-3 cloves garlic finely minced
  • parsley roughly chopped
  • 1 pinch salt to taste
  1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 

  2. Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.

  3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.

  4. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between. 

  5. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.

  6. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

  7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice

  8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 

Watch the Recipe Video!

Recipe Notes

* You can replace the all-purpose flour with whole wheat, chickpea or other gluten free flours.

I placed my whole stack of flatbreads in the freezer. I take them out, place them on the pan for roughly 1-2 minutes on each side to refresh and they are ready to use. 

Nutrition Facts
An Easy And Delicious Flatbread Recipe With Only 3 Ingredients
Amount Per Serving (1 Flatbread)
Calories 102 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 20mg 1%
Potassium 220mg 6%
Total Carbohydrates 18g 6%
Sugars 1g
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 0.2%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Terra on November 11, 2018 at 11:46 am

    Made this gluten free with all purpose gluten free flour with just a teaspoon of coconut flour added to equal the cup called for in the recipe. My husband LOVES this recipe and asked for me to make up lots more for the freezer… He gave up on finding a bread that tasted good… Thank you for the recipe

    • Gemma Stafford on November 12, 2018 at 7:44 pm

      I’m thrilled to hear that, Terra. Thanks for trying it out.


  2. finebourbon on November 7, 2018 at 3:19 pm

    Great flat bread recipe. Now if you want to take it up a notch; Try lightly sprinkling with a moderate amount of course ground black pepper, pat it in , and then put the garlic butter on. I really enjoyed .

    • Gemma Stafford on November 8, 2018 at 3:33 am

      Hi there,
      And another great suggestion! Thank you so much for taking the trouble to tell us. Nigella seeds/black onion seeds are also a great addition, and can be added to individual breads to suit different tastes. I am delighted to have your kind input here, it really helps other bold bakers,
      Gemma 🙂

  3. Gandeza jel on November 7, 2018 at 3:10 pm

    Hi chef.. how about if there’s no yogurt?!. I dont have yogurt avail. Now? IS THEre any substitute? Tia

    • Gemma Stafford on November 8, 2018 at 5:01 am

      Hi there,
      Yes! use buttermilk, or a fermented milk. You can use this one (
      Add the milk a little at a time, 3/4 in one go then the remainder carefully. This will allow you to keep control of your dough. Use a fork to bring it together, then allow it a few minutes to rest before rolling. All will be well,
      Gemma 🙂

  4. Champika Sooriyaarachchi on November 5, 2018 at 10:12 pm

    its really interesting. I like to view your recipes. You are genuinely teaching. God Bless you!

    • Gemma Stafford on November 6, 2018 at 2:34 am

      Thank you so much for this very kind comment, it is great to have you with us,
      Gemma 🙂

  5. Dani Doty on November 5, 2018 at 5:56 pm

    Hi Gemma,
    I made the 3 ingredient Flatbread tonight and just wanted say great recipe. We made them and then topped them with ground beef and aged white cheddar then rolled them up like burritos. My intention was to take a picture but they were disappearing as fast as they came out of the pan. I like trying new things in the kitchen and this will surely be one of our go to recipes in the future ☺☺☺

    • Gemma Stafford on November 6, 2018 at 3:25 am

      Hi Dani,
      Wow! thank you for this kind review, and great suggestion for this recipe. I am happy to have you baking with us,
      Gemma 🙂

  6. Malcolm Marshall on November 5, 2018 at 11:27 am

    Made these today, only got three out of the mix but were lovely!
    Great recipe, thats me not buying shop nans or flatbreads again lovely!

    • Gemma Stafford on November 6, 2018 at 4:25 am

      That is great Malcolm, I am delighted to hear this, easy peasy so!
      Gemma 🙂

  7. Carolyn Lucy Chavis on November 3, 2018 at 10:57 pm

    Gamma, I love your cooking recipes. They are so simple and delicious! I have a question though; have you ever made rum muffins? I used to buy these from a Ukrops Store Bakery. They no longer are in business and I can’t find anyone that makes them. If you do have a recipe, could you share it with me? Thanks, Carolyn

    • Gemma Stafford on November 4, 2018 at 4:49 am

      Hi Carolyn,
      I do not have a recipe for these! You could use the crazy muffin recipe here to design your own. (
      I suspect that these had raisins which were soaked in rum! You would soak the fruit overnight in the rum, then incorporate these into the muffins.
      Try it, do let us know how you get on with this!
      Gemma 🙂

  8. Diane on November 3, 2018 at 10:29 am

    Hi Gemma I Enjoy watching your videos. With This flat Bread recipe , or any recipes WHAT KIND OF BTTER DO YOU USE . SWEET or SALTED .? I make MID eastern Desserts and have Sweet , But Not Sure Of which Butter you Use . Thank you .I await your answer .

    • Gemma Stafford on November 3, 2018 at 3:01 pm

      Hi Diane,

      So I always use salted in my baking because it has more flavor but honestly it is up to you. Unsalted is just fine.

      P.S I use Kerrygold Irish butter. It has incredible flavor and great for eating and baking. It is sold worldwide.


  9. Gina on November 3, 2018 at 8:15 am

    Will a vegan yogurt work too?

    • Gemma Stafford on November 3, 2018 at 3:02 pm

      Hi Gina,

      Yes vegan yogurt will work :). Also you can use a vegan butter or olive oil to brush the bread.


  10. Cheryl on November 2, 2018 at 10:37 am

    This looks a lot like Chinese Pancakes – have you ever added sliced scallions to the mix?

    • Gemma Stafford on November 3, 2018 at 4:53 am

      Hi Cheryl,
      No, but I have added seeds/black onion seeds/onion salt/garlic powder! Spring onions and chives would work well as the cook quickly. One very bold baker uses it as a pizza base!! Good idea?
      Thank you for being in touch,
      Gemma 🙂

  11. Sam on November 2, 2018 at 9:48 am

    Hey can you use gram flour for this recipe

    • Gemma Stafford on November 3, 2018 at 4:59 am

      Hi Sam,
      I have not tried it, but I think it would work well for you. This is a traditional bread in some places. Equal parts water/gram flour, a pinch of salt, and a glug of olive oil. Mix the flour and salt. Add the oil to the water, and add 3/4 in one go to the flour, bring it together with a fork to keep control of it. Add more water if required then proceed! That is an easy one for you and very delicious.
      Gemma 🙂

  12. Lori Bishop on October 30, 2018 at 10:27 am

    Hi Gemma:) I made your flatbread yesterday for the first time. What a hit! I served it with a Chana curry. My 9 year old kept running back into the kitchen asking for more special bread:) Thanks for making your recipes so relatable-it feels great to make homemade food for my family.

    • Gemma Stafford on November 1, 2018 at 8:14 am

      Delighted you liked it, Lori!! I really love to read comments like yours.


  13. Chris H. on October 30, 2018 at 8:11 am

    Dear Gemma

    I tried your naan/flatbread recipe today, used unbleached stoneground brown bread flour.
    Faithfully followed every step, so surprised at how easy it was & not to mention just luverrly!
    My wife says this will be her go-to snack when craving something crispy from now on.

    Thank You!
    Keep Well

    • Gemma Stafford on November 1, 2018 at 8:17 am

      Delighted you liked it, Chris!! That makes me very happy.


  14. Claudine Jones on October 28, 2018 at 11:55 am

    I’ve been making flatbreads for a long time. Recently in hiatus because of various health issues, but now I feel like I want to get back on the bicycle. Here’s my problem I swear I used to make my roti with atta flour and yogurt. I never added leavening, but I knead the heck out of it and then let it rest for an hour. Now I’m going to go downstairs and proceed, my final goal is to cover it with olive oil infused zaatar. Kind of going on faith here since I trust your recipes, but I can’t undo what I just kind of did on instinct. Wish me luck.

    • Gemma Stafford on October 29, 2018 at 3:58 am

      Claudine, I am there with you, bated breath! I hope this goes really well for you, fingers crossed 😉
      Gemma 🙂

  15. Janece Mather on October 26, 2018 at 5:15 pm

    Hi there. I’m wanting to use almond flour. What do you think?

    • Gemma Stafford on October 27, 2018 at 7:47 am

      Unfortunately, almond flour will not work in this recipe. I’d suggest a good all purpose gluten free flour. I hope you enjoy! 🙂

  16. Josie on October 26, 2018 at 4:51 am

    I have many allergies what can you use instead of yogurt as I am lactose intolerant

    • Gemma Stafford on October 27, 2018 at 7:40 am

      Hi Josie! You can use a dairy free yogurt or sour cream. Just remember my tip about holding back some of the liquid as those yogurt subs may work differently with the flour. I hope you enjoy!

  17. Zainah Chung on October 24, 2018 at 1:38 pm

    Thanks for sharing 😍😍🌷🌷🌷

  18. Lupita Cardenas on October 24, 2018 at 12:17 pm

    THANK YOU for sharing this recipe. I’ve made it so many times and still loving it.
    I spread pesto, slices of tomato and mozzarella with parmesan then put it in the oven until it melts. Yum Yum.
    I just have a question, can flatbread be frozen and then used when needed?

    • Gemma Stafford on October 25, 2018 at 5:19 am

      Hi Lupita.
      genius Bold Baker!
      I am loving the great input here from Bold Bakers from around the world. Thank you so much for taking the time to let us have this suggestion, I love it!
      Yes, you could freeze these flatbreads. wrap individually, then in a freezer bag or box, and freeze! Nice idea,
      Gemma 🙂

  19. Cristle on October 23, 2018 at 10:56 am

    Delicious, just make sure to add the yogurt little by little. With my first try, the dough was too sticky. I read all the comments afterwards and only saw then that it was also mentioned by someone else. I also added a bit of salt with my second batch. LOVE this recipe.

    • Gemma Stafford on October 23, 2018 at 1:00 pm

      Hi Cristle,
      Good point, and you are right. Here is another tip, from my mum who knows a thing or two!!
      Use a dinner fork to work the yogurt into the flour, that allows you to keep control of it. This is a great tip for pastry too, just to be sure that it is not over wet.
      Thank you for your kind words and input,
      Gemma 🙂

  20. Brenda on October 22, 2018 at 9:00 am

    I have used this recipe many times using an all purpose self raising flour and the yogurt. Sometimes I even add eggs or even a banana. However, I always made bagals with holes in the center and baked them. I also would brush egg on the top with sesame seeds. Next time I am going to try the flattening and making in a skillet. Will add some variety. Thanks for the ideas.

    • Gemma Stafford on October 23, 2018 at 7:07 am

      Hi Brenda,
      Thank you for the ideas! What a lot of great suggestions. Other Bold Bakers will be delighted with this. I appreciate your taking the trouble to add this input,
      Gemma 🙂

  21. Brandon Peh on October 22, 2018 at 8:59 am

    Hi Gemma, is there a way to substitute out the yoghurt with perhaps milk or something else cuz I just ran out of yoghurt. Thanks! ❤️

  22. Rita Jamil on October 22, 2018 at 6:57 am

    OMG they were Delicious. Thank you for sharing 🙂

    • Gemma Stafford on October 23, 2018 at 6:01 am

      Hi Rita,
      Haha! I know, a lot of bang for a little buck!
      Thank you for being ni touch,
      Gemma 🙂

  23. Elvia on October 21, 2018 at 10:36 pm

    I finally made this! I used half chic pea flour and half all purpose. They were delicious. Many thanks.

    • Gemma Stafford on October 22, 2018 at 2:06 am

      Hi Elvia,
      Thank you so much for this tip! This is one of the big questions on this recipe, how to swap out the flour. I am delighted to know that this one works,
      Gemma 🙂

  24. Taniabomtempo on October 21, 2018 at 4:02 am

    I love it! Easy and delicious! Thank You Gemma’s!

    • Gemma Stafford on October 21, 2018 at 7:26 am

      I’m delighted to hear that :).


  25. Melissa on October 18, 2018 at 9:54 am

    Can your 3 ingredient flat bread be made with almond four?

    • Gemma Stafford on October 19, 2018 at 3:34 am

      Hi Melissa,
      Not on its’ own. I think you can experiment with blending flours, coconut flour and almond flour should work well. About 1/4 coconut flour to the almond flour measurement should give a good result.
      A gluten free all purpose flour may be a better bet for you, it is usually balanced to work well as a replacement for all purpose flour.
      The liquids will change too, add 3/4 at once, then little by little. Use a fork to keep control of this.
      Thank you for being in touch,
      Gemma 🙂

      • Jennifer on November 8, 2018 at 5:50 pm

        Hi Gemma,

        I was wondering if it would work with 2% fat Greek yogurt, or does it specifically need to be full fat. Also, just wanted to say that I love all your recipes. They’re so simple and easy to follow!

        • Gemma Stafford on November 9, 2018 at 10:17 am

          I’m so glad you like my recipes! You can use 2% yogurt, as long as its Greek thick yogurt it can be any fat content.

  26. Fr Andrew on October 18, 2018 at 3:32 am

    I made these and wow! Totally amazing so easy and so tasty!!

    • Gemma Stafford on October 18, 2018 at 5:37 am

      Hi there,
      I know! really amazing how simple this is! Interesting that almost every culture in the world has a flatbread! we will have to do a series.
      Thank you for being in touch,
      Gemma 🙂

  27. MarthaJohnson on October 17, 2018 at 7:10 pm

    These came out so tender, flexible, and great tasting. I used Bob Mills Gluten-free Baking Flour and struggled with the dough sticking… Yes, I used lots of extra flour on my work space. Finally I took out my canvas pastry cloth and rolling pin cover, covered them both with lots of flour and… wa-la perfect rounds of dough. I brushed garlic infused olive oil on the bread while it bubble nicely in the pan. Will make this recipe often.

    • Gemma Stafford on October 18, 2018 at 7:01 am

      Hi Martha,
      Thank you for this great input, other Bold Bakers, the gluten free ones in particular, will be delighted with this advice.
      next time use a dinner fork to add in the yogurt, 3/4 in one go, then as required. Different flours take up wet ingredients in different ways, this will ensure a good result and keep you in control of the dough.
      I hope you like this tip! it is also a way to blend butter into pastry/biscuits/scones etc!
      Gemma 🙂

  28. Nessie on October 17, 2018 at 1:20 pm

    Can I use self raising flour instead as it has baking powder in it already

    • Gemma Stafford on October 18, 2018 at 7:50 am

      Hi Nessie,
      sure you can. Use a dinner fork to work in the yogurt. 3/4 at once then more slowly, stop when the dough comes together in a clean ball. That will be perfect!
      Gemma 🙂

  29. Nicky DeCoste on October 14, 2018 at 4:27 pm

    I made this bread using sour cream instead. Turned out wonderfully.

    • Gemma Stafford on October 16, 2018 at 7:20 am

      Hi Nicky,
      Thank you for letting me know, that is very useful information for other Bold Bakers.
      Good to have toy baking with us,
      Gemma 🙂

  30. Cheryl on October 12, 2018 at 8:38 am

    This is so good; l used silk yogurt and turned out great. Thank you

    • Gemma Stafford on October 13, 2018 at 2:39 pm

      Happy to hear it, Cheryl! Well done to you.

  31. Lori Darrow on October 9, 2018 at 4:29 pm

    I love your flatbread but would I be able to use almond flour?

    • Gemma Stafford on October 10, 2018 at 6:31 am

      Hi Lori,
      Not on its’ own. but blended with coconut flour, or rice flour it should work well. to 1 cup of almond flour add 1/4 cup of coconut flour. This behaves differently to wheat flour, work the yogurt in, 3/4 at first and the remainder slowly until it comes together in a clean ball. coconut flour is highly absorbent, so go easy. Add a little milk if it becomes hard to handle.
      I hope this is of help,
      Gemma 😉

  32. Jane on October 8, 2018 at 6:53 pm

    Hi Gemma, how would these taste when used as a wrap for souvlaki? I’m thinking with the yoghurt it would be a perfect match! I’ll be trying this recipe soon.

    • Gemma Stafford on October 9, 2018 at 1:40 am

      Hi Jane,
      Yes, and for those who do not know what Souvlaki is it is essentially a marinade, for things like chicken/lamb and even fish, a delicious thing from Greece.
      10 garlic cloves, peeled
      2 tbsp dried oregano/rosemary mix
      1 tsp sweet paprika
      1 tsp each sea salt and black pepper
      1/4 cup extra virgin olive oil
      1/4 cup dry white wine
      Juice of 1 lemon
      2 bay leaves
      This will serve to marinade chicken breast strips or cubes for a family. Serve in the flatbread with sliced cucumber, tomato, greek olives or whatever salad ingredients you like, with a drizzle of yogurt to taste, very delicious! Perfect food for a Bold Baker!
      Gemma 🙂

      • Jane on October 9, 2018 at 6:24 pm

        Mmmm, your marinade sounds delicious!

        I absolutely adore lamb souvlaki so I will use this recipe next time I make it…which will be very soon 🙂

  33. GretaMichelle on October 6, 2018 at 7:49 am

    My husband and I approve!

    • Gemma Stafford on October 6, 2018 at 3:26 pm

      I’m delighted to hear that 🙂


  34. sylvie on October 4, 2018 at 4:17 pm

    pk je peut pas imprimer votre recette 🙁 sa l aire vraiment bon

    • Gemma Stafford on October 5, 2018 at 2:03 am

      Bon jour Sylvie,
      je pense que cela pourrait être un problème avec votre navigateur. Vous pouvez également copier et coller les recettes dans Word ou dans le bloc-notes ou les enregistrer sur le site Web en cliquant sur le symbole du petit cœur. Je ne sais pas comment résoudre le problème d’impression pour vous, pardon, Gemma 🙂
      Hi there, I think this may be an issue with your browser. You can also copy and paste the recipes into Word or notepad, or save them on the website by clicking on the little heart symbol. I am not sure how to resolve the printing issue for you, sorry, Gemma 🙂

  35. LEAH on October 3, 2018 at 11:37 am

    Is it at all possible to substitute the yogurt with something else that is non dairy?

    • Gemma Stafford on October 4, 2018 at 3:35 am

      Leah, yes!
      Really you can use whatever milk you like to use and add some acid to that to create a buttermilk substitute. That will do it. You may also find goat yogurt/soy yogurt in your store and that too will be good. ( use this recipe for buttermilk sub.
      Work the milk into the flour bit by bit, it can become over wet really quickly, take it easy. Allow it to stand for a little time before shaping and baking.
      Thank you for being in touch,
      Gemma 🙂

  36. Bonnie on October 2, 2018 at 7:05 pm

    Mine didn’t work right, it stuck to everything so I couldn’t roll it out. 😢 I kept adding more flour it helped a little, but it still stuck badly. What should I do differently?

    • Gemma Stafford on October 3, 2018 at 2:24 am

      Hi Bonnie,
      The difficulty some people seem to be having with this recipe is the difference in the flours from place to place and how they take up the yogurt.
      The answer is to add the yogurt, and this varies too, little by little, until the dough comes together in a clean ball. Use a strong hand, wooden spoon, spatula or table knife to keep control of the mix, and work the yogurt into the flour, that is what you are doing, really working it in.
      Stop when it comes together.
      That will do it for you, though you can cook it wet too by pressing it on to an oiled/buttered pan.
      You will get this right for you, do not give up,
      Gemma 🙂

  37. Leslie Novak on October 1, 2018 at 5:08 pm

    No yogurt. Giving this a go with sourcream- will let you know how it worked!

    • Gemma Stafford on October 1, 2018 at 7:40 pm

      Let me know, Leslie 🙂

      Best of luck,

  38. Sandra on October 1, 2018 at 3:41 pm

    Hi can you use soya yoghurt instead as I’m vegan.

    • Gemma Stafford on October 1, 2018 at 7:44 pm

      Hi Sandra,

      Yes soy yogurt should work well. I made a note in the recipe to just add in 3/4 of the yogurt to start and then add the rest if you need it. Some people were finding their dough a little wet.


  39. Pat Robertson on September 30, 2018 at 6:18 pm

    Well, I used chana flour and greek yogurt. Well, it did not work as I expected. I will try again with white flour.

    • Gemma Stafford on September 30, 2018 at 9:08 pm

      Hi Pat,

      Yes I suggest trying again with white flour. Please send me a photo 🙂


  40. PATTY A BOWEN on September 29, 2018 at 11:24 am

    look great to me

  41. Diana Albano on September 24, 2018 at 5:11 am

    Hi Gemma ,

    Thank you for great simple recipe. I am going
    to try almond and coconut flour. I notice you
    have two different formulas ; one you wrote
    1/4 c coconut flour to 3/4 c almond flour,
    another you said 1/4c coconut flour to 1 cup
    almond flour. Which formula should I try?
    Thank you so much, Diana

    • Gemma Stafford on September 25, 2018 at 2:47 am

      Hi Diana,
      That is the mix I would try. It will take a little more yogurt, but add it carefully, little at a time.
      Thank you for being in touch,
      Gemma 🙂

  42. Nancy Collins on September 23, 2018 at 4:38 pm

    I have a fair amount of experience with bread dough and I had some trouble with this. it was very soft so I needed more flour to roll it out. Then the extra flour was burning in the pan and made them ugly. Tasted good but ugly. How do I roll it out thin enough with so much flour? Thanks.

    • Gemma Stafford on September 24, 2018 at 2:14 am

      Hi Nancy,
      Yes, this is a very soft dough, you really need to work the yogurt into the flour, a little at a time. Flour in different places absorbs liquid in different ways so not all at once for any liquid. My mum said she had to add a little milk to get hers to come together, and she used a wooden spoon to get the ingredients together without over wetting them. If oyu allow this to stand for a few minutes too it will become a bit easier to roll, and it will puff up nicely too.
      Try again, try a little amount, add the yogurt until it is just together, use your hand too to knead it in, it works, and it is worth getting it right.
      Gemma 🙂

  43. Patricai Green on September 23, 2018 at 6:31 am

    Delighted to get this receipe. Very similar to the Sada Roti made by people of Indian origin here. in the West Indies. Alternative to a large frying pan is a Tawah – a circular “griddle” approx. 12″ across, which is laid on top of gas or electric rings.

    • Gemma Stafford on September 25, 2018 at 3:24 am

      Hi Patricia,
      Good to hear this. Yes, a griddle is a great thing to have in your kitchen. Actually a great thing to pre heat for a pizza dough too, transfer to the oven for finishing. Lucky you,
      Gemma 🙂

  44. Sherry O'Neal on September 20, 2018 at 2:46 pm

    I made this the first time as just bread to go along with a meal. It was wonderful.
    The second time, I cut the dough in half, instead of 6 pieces, rolled it out, pan fried it, then used it as pizza dough. OMG…….it was awesome. Instead of putting garlic butter over the whole piece, I just brushed it on the edges, put all my toppings on and baked in the oven at 400 until the cheese was bubbly and brown.

    • Gemma Stafford on September 22, 2018 at 8:35 am

      Sherry O’Neal, you are a Bold Baker indeed!
      I have to say I love the ideas you pass back here to this page, it really helps other baker to have the benefit of your experience, thank you.
      Well done, very innovative!
      Gemma 🙂

  45. Penny on September 19, 2018 at 1:26 pm

    Hi there! This looks so amazingly simple! I’m not a novice bread baker, but I’m also not overly fond of how long it takes to produce a beautiful loaf. This looks basic, easy, and fairly foolproof. All excellent qualities I’m a bread! My query is can I use sour cream to replace the yogurt? I’m home bound right now after knee surgery, and just wondered if I could do that. Thanks so much in advance!

    • Gemma Stafford on September 20, 2018 at 8:00 pm

      I’m thrilled to hear you like it Penny. Make sure you try out my no knead breads. You might really like those.


  46. cdjohnston on September 19, 2018 at 1:38 am

    Hi. DO NOT waste your time using Bob’s red mill gluten free flour. I did two batches. The second came after the first batch (gluten free) was more like working with crepe paper and tasting a lot like shoe leather.

    Second, i thought i grabbed the container of plain yogurt. The vanilla came out tasting ok, but you are right – it’s the wrong flavor for what i wanted to have with my gluten-free supper.

    Being Gluten intolerant, it is tough to find good recipes for wood (oops, dough) to make any kind of a pizza or flatbread spread.

    The regular (wheat flour) version came out fine – but the vanilla was off-putting with my marinara.

    • Gemma Stafford on September 19, 2018 at 7:00 am

      Hi there,
      Although Bob’s Red MIndeed a challenge. The texture is the problem. The mixing of this too can be a challenge as different flours absorb liquids in different ways.
      Coconut flour, perhaps tempered with almond flour (1/4 cup coconut flour to 3/4 cup of almond flour) may be the answer, and I think it worth a try. We will try it here too when we get a moment. You could mix this with yogurt, and a touch of milk, or beaten egg.
      Coconut flour is highly absorbent, can taste a little sweet on its own, but is brilliant as a binder with other seed or nut flours.
      We are working on this type of recipe at the moment.
      I hope this is of help, the good thing is that you can experiment with small amounts, it is difficult when you need to hold so many types of flour! keep them in a cool place for freshness if you can.
      Thank you for being in touch.
      Gemma 🙂

    • Matt on September 20, 2018 at 10:34 am

      For a gluten free pizza, use cauliflower instead of dough.

      • Gemma Stafford on September 22, 2018 at 8:48 am

        Thank you Matt! great tip, great keto tip too,
        Gemma 🙂

  47. Ann Urick on September 18, 2018 at 7:53 pm

    Can’t wait to try it. Can I make the bread with almond flour? and if so, how much almond flour do you use in place of the 1 cup of regular flour.


    • Gemma Stafford on September 19, 2018 at 1:41 am

      Hi Ann,
      I think you need to add another flour to the almond flour. We use coconut flour to help to bind the almond flour. I think 1/4 cup of coconut flour to 1 cup of almond flour is about right. coconut flour is highly absorbent so you may need more yogurt. Use a strong spoon or your hand to mix to get a feel for the dough.
      I suggest an experiment, to test this theory, so as not to waste these expensive ingredients,
      Gemma 🙂

      • Ann Urick on September 19, 2018 at 8:02 am

        Thank you so much. Can’t wait to try it. I have both flours. What other gluten free flours do you use then that is the same as using a cup of regular flour.

        • Gemma Stafford on September 19, 2018 at 10:37 am

          Hi Ann,
          nothing is the same as using wheat flour, sadly.
          The real issue is that we have come to rely on wheat flour, and so many of our recipes, ancient ones and modern ones are designed for this flour. The reason for this is simple, it works better across all types of bake.
          Coconut flour is really useful, as is oat flour and gram/chick pea flour. As e would say in Ireland it is horses for courses! Corn meal, and masa harina are widely used in Mexico for flat breads, but we generally are not familiar with these but we should get to know them, and will do as the world opens up to all of these things.
          Gemma 🙂

          • Ann Urick on September 19, 2018 at 5:15 pm

            Thanks very much, Gemma. I am not gluten free so I don’t really have a problem with wheat flour. I was just more concerned with the calories, but I will try the wheat flour anyway.

          • Ann Urick on September 20, 2018 at 10:38 pm

            How about white rice flour or soy flour? Any experience with that?

            • Gemma Stafford on September 22, 2018 at 3:34 am

              Hi Ann,
              I have not use these flours for this recipe, but I do think they would work. It is about giving structure to the bread, if you have the ingredients in your pantry run an experiment. You can make a single one, just remember that different flours take up liquids in different ways, add the yogurt cautiously.
              Do let us know how you get on with this, it will be of help to others,
              Gemma 🙂

  48. Bruce Conway on September 16, 2018 at 2:57 pm

    Works very nicely. My distribution of brown spots (on the flatbread) was not what I wanted, more like giant patches, but still.

    I guess you have to experiment with heat, and so on. They’re nice and soft when done. We just wrap them in tea towels to keep them moists, but maybe there is a better way?

    Many thanks to Gemma.

    • Gemma Stafford on September 19, 2018 at 11:40 am

      Hi Bruce,
      Yes, and you are right, it is about two things. 1. the way the mix handles, so not too wet or too dry. I know getting this just right can be tricky as it depends on the flour and how strongly you mix them. Allow to stand for a few minutes too before forming.
      Then yes, wrapping them in a cloth will do it, and this would be traditional. Use too foil, and actually they re-heat very well in a hot ove, or under a broiler.
      I am happy you managed this, it will only get better,
      Gemma 🙂

  49. JMDSC on September 16, 2018 at 12:47 pm

    Just made this, and it is a wonderful recipe! The only change I will make next time is to add a dash of salt to the dough, just to bring the flavor out!

    • Gemma Stafford on September 18, 2018 at 3:34 pm

      So glad you gave it a try!

  50. Felica on September 16, 2018 at 11:07 am

    Do you think I could use the Whey from my homemade yogurt?

    • Gemma Stafford on September 18, 2018 at 3:33 pm

      I’m not 100% sure that would work, but great thinking!

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