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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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How to Make Gluten Free Flatbread

You can still enjoy fluffy flatbread if you want to eat gluten free. Try Olivia’s 3 Ingredient Gluten Free Flatbread recipe. Also made with just 3 simple ingredients, you’ll love eating these as breakfast burritos, wraps, mini pizzas, and more.

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!

4.31 from 435 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
Ingredients
  • 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
Instructions
  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*
Fat 1g2%
Cholesterol 5mg2%
Sodium 20mg1%
Potassium 220mg6%
Carbohydrates 18g6%
Sugar 1g1%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 1.1mg6%
* 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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560 Comments

Write a Comment and Review

  1. Anthony Peter Shores on June 12, 2019 at 11:31 am

    So easy even a man can do it like me is a delicious flat bread sweet or savory it’s great with anything

  2. Lapidusgp on June 1, 2019 at 8:43 am

    Made your flatbread last night…SO GOOD! Your notes on holding back the yogurt are so important! Can’t wait to make it again!

    • Gemma Stafford on June 2, 2019 at 12:28 pm

      Yay!! I’m thrilled to hear that 🙂

      Thanks for trying it out.
      Gemma.

  3. Lee on May 29, 2019 at 12:09 am

    Can’t wait to try the flatbread recipe. I just discovered your web page so I look forward to seeing your other recipes.

    • Gemma Stafford on May 29, 2019 at 12:04 pm

      Yay!!! I’m thrilled to hear that.

      Thanks for trying them out.
      Gemma.

  4. Kathy on May 27, 2019 at 2:50 pm

    Can I use sour cream?

    • Gemma Stafford on May 27, 2019 at 11:44 pm

      Hi Kathy,

      Yes you can use sour cream. Just make sure you hold some back incase you don’t need the full cup.

      Best,
      Gemma.

  5. Doris on May 23, 2019 at 11:45 pm

    Hi, I have a dairy allergy so what could I use in place of the yogurt?

    • Gemma Stafford on May 26, 2019 at 1:37 pm

      Hi Doris,

      Hum, you could try a dairy free yogurt but that is pretty much it. Otherwise I suggest maybe trying another one of my flatbread recipes.

      Hope this helps,
      Gemma.

      • Doris on May 26, 2019 at 4:06 pm

        Thank you! I’m going to look for the dairy free yogurt!

  6. Ruth Wong on May 21, 2019 at 9:30 am

    I love your recipes, Gemma! I love Indian food & having this quick & easy flatbread recipe to go with my butter chicken was EXTREMELY satisfying! Thanks for sharing all these wonderful recipes!

    • Gemma Stafford on May 21, 2019 at 7:33 pm

      Really glad you like this recipes, Ruth! Thanks so much for trying them out.

      Best,
      Gemma.

  7. BONNIE CHAPMAN on May 20, 2019 at 11:19 am

    DO I LET THE DOUGH RAISE? HOW LONG? IT DID NOT SAY N THE RECIPIE. THANK YOU

    • Gemma Stafford on May 21, 2019 at 2:17 am

      Hi Bonnie,

      All that information is explained in the recipe. If you want to watch the video that will also help.

      Best,
      Gemma.

  8. JohannaNoel on May 18, 2019 at 7:36 pm

    These are outrageously delicious!!! So soft, flexible and fluffy. I used avocado in a spray can instead of butter and added everything but the bagel seasoning to the dough. Let rest 30 minutes covered as suggested. Thank you so much for this recipe!!!

    • Gemma Stafford on May 19, 2019 at 3:29 am

      Hi there,
      haha! yes, this really does give a lot of bang for the buck! Thank you, and the spray of avocado oil is genius,
      Gemma 🙂

  9. Kim on April 22, 2019 at 9:33 am

    Hi Gemma,

    Can I use self raising flour & omit the baking powder?

    • Gemma Stafford on April 22, 2019 at 12:15 pm

      Hi, you can, yes. Enjoy!

  10. Rebecca on April 18, 2019 at 9:53 am

    Hello Gemma,
    I tried making this recipe with gluten free flour, but it didn’t work for me. I followed the recipe step by step, but gluten free flour (all purpose) is tricky, as I’m sure you know.
    Do you have any suggestions?
    Thank you!

    • Gemma Stafford on April 19, 2019 at 5:10 am

      Hi Rebecca,
      Yes, gluten-free flour can indeed be tricky. The blend matters. (https://www.biggerbolderbaking.com/gluten-free-flatbread-3-ingredient/). here is Liv’s version of a gluten-free flatbread. This works for us here. The Tapioca flour really binds this.
      alternatively, add a little xanthan gum to your flour mix, that will mimic gluten and bind it for you. some GF all-purpose flour already has this added, useful too for bread and pastry. You need just a tiny bit, 1/4 teaspoon of xanthan gum to 200g of flour.
      I hope this is of help,
      Gemma 🙂

  11. Debbie on April 17, 2019 at 6:04 pm

    I was in my local supermarket when a woman came up to me while I was in the Yogurt Aisle searching for PLAIN Greek yogurt. She said someone had brought this bread into work and she loved it. She said it only had 3 ingredients! I showed her where the plain yogurt was and went on my way.
    I am having Easter Brunch and was searching for recipes when I came across this. I am making it and know my family will love it. I cannot wait.

    • Gemma Stafford on April 18, 2019 at 3:21 am

      Hi Debbie,
      those little conversations with random strangers in the supermarket are the best! love it <3
      I do hope you like this recipe. Yogurt is commonly used in yeast baking too for a slight sourdough flavor, in soda bread and scones. It is a really useful ingredient. For a quick sour cream, you can add it to fresh heavy cream, one tablespoon to a cup of cream, whisk it through and allow it to stand for an hour or so.
      When making the flatbreads allow the dough to stant covered for at least 30 minutes to soften thr gluten and allow you to roll the flatbreads as thin as you wish.
      Delighted that you found us, let us know how you get on with this,
      Gemma 🙂

  12. Janet Trimble on April 16, 2019 at 6:18 am

    Has anyone tried this with chickpea flour please? #struggling

    • Gemma Stafford on April 16, 2019 at 9:49 am

      Hi, yes this will work with chickpea flour it might just change the texture.

  13. Frustrated! on April 14, 2019 at 3:33 pm

    I am so disappointed, I was really excited about this recipe but I have tried it twice and it just doesn’t work with Almond flour! I need a good flatbread recipe that is gluten free, sugar free…and I was hoping this was it. sigh…

  14. Kate on April 13, 2019 at 7:21 pm

    I love this idea. I have been looking for a healthier bread recipe and this is a perfect idea. Just a quick question how do i freeze this as i am cooking for 1. Do i cook then freeze or freeze dough as is then defrost and cook?

    • Gemma Stafford on April 13, 2019 at 8:14 pm

      Delighted to hear that, kate. Cook off and then freeze. I do it all the time.

      Thanks for trying it out 🙂
      Gemma.

      • Kate on April 13, 2019 at 8:25 pm

        How would i reheat this. Just in the microwave?

        • Gemma Stafford on April 16, 2019 at 5:07 pm

          Hi, i just like to microwave them for aobut 20-40 second until warm. You can also reheat in a low oven or in a pan!

  15. Peggy Magyar on April 9, 2019 at 9:15 am

    Can you freeze the unbaked dough? In a ball or flat and ready to bake? Or will it keep in the fridge for a while, unbaked.

    • Gemma Stafford on April 10, 2019 at 4:25 pm

      Hi, yes, that’s a great trick!

  16. Laurie DiMartini on April 7, 2019 at 4:54 pm

    I’m not sure what I’m doing wrong??? I used 1 cup all purpose flour and 1 cup greenk yogurt and the baking powder. The dough was still too wet. I had to add almost another cup of flour to make it manageable? It was delicious though! Thank you…

    • Gemma Stafford on April 8, 2019 at 11:44 am

      Hi, that can happen as yogurt is different from country to country, no worries at all!

  17. Ria on April 6, 2019 at 4:21 pm

    I made these Nan breads today 3/4 wholewheat spelt and 1/4 wholewheat flour but with coconut milk as I didn’t have any vegan yogurt. I added carom seeds and a little black pepper. They came out very well apart from the garlic being burnt as soon as it hit the pan probably because I used paste garlic. Next time I’ll incorporate chopped garlic in the dough instead.

    Thank you for this fast, tasty, convenient recipe.

    • Gemma Stafford on April 7, 2019 at 1:11 am

      Hi Ria,
      good! well done you. Do rest these before you roll them, it will make a difference too.
      Raw garlic is not ideal for this type of thing, it will not cook out in the time. I suggest you soften the garlic in a little oil before adding it to the dough, that will make a big difference. Good job, lots of good ideas here for other bold bakers,
      Gemma 🙂

      • Ria on April 9, 2019 at 4:58 am

        Hi Gemma,

        Many thanks for your praise and advice which I subsequently took with even better results. This time I also used soya cream in place of the yogurt (I turned vegan in January).

        This is actually the 3rd time I’ve made this flatbread recipe and it’s definitely one I’ll use frequently especially when time is limited.

        I look forward to trying many more of your great recipes which is always appreciated in this house.
        🙂

        • Gemma Stafford on April 9, 2019 at 5:39 am

          Thank you Ria, soya cream is a great idea here, if you can get it! Soy yogurt too.
          Resting this flatbread for about 30 mins, covered, will really help on the rolling of this bread. It is still quick though, so happy days!
          Gemma 🙂

  18. Melanie on April 5, 2019 at 8:36 am

    Can you substitute sour cream for the yogurt?

    • Gemma Stafford on April 5, 2019 at 12:37 pm

      Hi, yes that will work, enjoy!

  19. Donna Z. on April 3, 2019 at 2:57 pm

    I just made them for dinner! Yummy! I will try variations in the future! Thx Gemma!

    • Gemma Stafford on April 4, 2019 at 6:45 am

      yea! Donna I am really happy to hear that!
      Gemma 🙂

  20. Saundra on April 3, 2019 at 8:54 am

    Gemma, this is an amazing recipe.
    So easy to make and so delicious!
    Thanks for sharing…
    Saundra

    • Gemma Stafford on April 4, 2019 at 4:54 am

      Hi Saundra,
      Thank you, I am delighted to hear that! It is such a simple thing, no wonder it is a staple for many cultures around the world. Thank you for being in touch,
      Gemma 🙂

  21. Trace on April 1, 2019 at 11:50 pm

    I used whole wheat flour, I foolishly splodged all of the yogurt into the bowl because I didn’t read the instructions properly. I had to add quite a lot more flour until the dough was manageable but got to say that even though they looked like weird alien shapes they were absolutely delicious! I made them plain as they were a practice run but look forward to trying different variations. Just a quick check would fat free yogurt work? Trying to lose my baby weight after accidentally gaining two stone. Whoops! Thanks so much for the video.

    • Gemma Stafford on April 2, 2019 at 9:53 am

      So glad to hear you enjoyed them, yes you can use non-fat yogurt, but i suggest a thick greek style. Enjoy!

  22. Stephanie Sood on April 1, 2019 at 12:08 pm

    Best recipe I’ve ever made! Went great with the Indian food I made last night. Made them again today and made them into wraps with hummus and roasted veg, but they didn’t last long enough for a picture. Thank you for everything you do!

    • Gemma Stafford on April 2, 2019 at 10:47 am

      Thank you for the lovely message, i’m delighted to hear that 😀

  23. Joleen on March 30, 2019 at 3:09 pm

    Hi! Could you use whole wheat flour?

    • Gemma Stafford on March 30, 2019 at 4:59 pm

      Hi Joleen,

      Yes use 1/2 white mixed with 1/3 whole wheat. Just note you might need to add a little extra yogurt because whole wheat flour absorbs more liquid.

      Best,
      Gemma.

      • Joleen on March 30, 2019 at 6:31 pm

        Thank you! I use nothing but whole wheat flour, I will take your tip and see if it works. The flat bread looks and sounds yummy something different as well. We eat lamb for about a couple times a week might be good with that.

  24. AC Solomon on March 29, 2019 at 9:59 am

    Worked brilliantly – though I couldn’t get them thin enough. But I’m sure it’s a matter of practice. Very very more-ish though!

    • Gemma Stafford on March 31, 2019 at 2:47 pm

      I’m absolutely thrilled to hear that!! Really glad you liked it.

      Best,
      Gemma.

  25. Heather Brown on March 28, 2019 at 7:36 pm

    I’m with the others whose dough was sticky the first time. Was making a double batch because we had 6 people at dinner and I knew these would be popular! Put in the whole first cup of yogurt, then added more. Probably would have been fine with just the 1 cup! Maybe another tablespoon or two. But i added a little extra flour and it worked just fine. Will be more careful next time. These were a smash hit!

    • Gemma Stafford on March 29, 2019 at 2:36 am

      Hi Heather,
      Yes, I agree, because the liquid is a thick one it is difficult to get it just right. TIP: Use a table fork to mix the yogurt in to the flour, this will allow you to keep control of it, and you will feel it come together. This also kneads it a little. Rest it then, at least an hour is great for this.
      Thank you for telling me about this, I am delighted you have mastered this one. Other bold bakers use this for a quick pizza base too, very creative I say!
      Gemma <3

  26. Zubaida on March 25, 2019 at 10:43 am

    I love it!

    • Gemma Stafford on March 25, 2019 at 12:10 pm

      THANK YOU!

  27. Kela Yama on March 24, 2019 at 5:38 pm

    Hi Gemma, I made this yesterday and I think I put more yogurt than I should. I did not use a whole cup of yogurt but I did have to keep adding more flour. Having said that, my objective also was to take pictures of my finished stack. But it was so tasty delicious that when it came off the burner I had hands reaching out to grab and eat rhem. So sorry, no photos. But I plan to make them again for dinner tonight so hopefully i’ll send the photos! Thank you, Gemma- I love all your videos that you share and I’m so glad I found you on the web!!

    • Gemma Stafford on March 25, 2019 at 11:33 am

      Thank you! I’m delighted to hear that! Next time share a photo here and on instagram and we will reshare it!

  28. Bellene on March 23, 2019 at 7:24 am

    Hello! I subscribed to your channel 2 years ago, and I’m a big fan! First time on the website. Anyways- I have a question! If I let the dough rest and proof for half an hour or more, will that help give me even better results? This is the first time I see a dough recipe that doesn’t need proofing.

    • Gemma Stafford on March 24, 2019 at 8:56 am

      yes honestly thats not a bad thing. I would be interested to know if you go a little different result but that time won’t harm the dough.

      🙂

  29. Ousha Johnson on March 21, 2019 at 5:01 pm

    Hello, I’m thinking about doing this recipe for a class project on flatbreads but one of the criteria is that I have to pair it with something from the native country that I have chosen the recipe from. I’m from an island in the Caribbean called Trinidad & we have a lot of side-dishes that would pair well with it but I cannot do local, any suggestions?

    • Gemma Stafford on March 22, 2019 at 4:09 am

      Hi there,
      What you did not tell me is where you live! If you live here in the US then you can pair with things like avocado see Liv’s post here (https://www.biggerbolderbaking.com/gluten-free-flatbread-3-ingredient/). This type of bread is traditionally eaten with stews too, google some Mexican recipes, they are genius with flatbread, as are many of the countries of South America, the Indian Sub Continent and actually almost every culture in the world. In Ireland we have potato farls, a type of flat bread too, so not limited at all.
      If you are teacher here in the US you could consider entering this competition (https://bit.ly/2WibEIc) that would be a great thing for your school. If I had more information I could help more,
      Gemma 🙂

      • OUSHA JOHNSON on March 22, 2019 at 5:40 am

        Hi!
        Take a closer look at my first message again, you’d see that I did say where I live but thanks alot for the info, I’ll look into your suggestions.

        • Gemma Stafford on March 22, 2019 at 5:56 am

          Apologies, when you said you were from an Island in the Caribbean, I read it as you are now living somewhere else.
          Gemma 🙂

  30. Patricia on March 19, 2019 at 8:46 pm

    To make your flatbread could I replace the plane you’ll get and use milk for it

  31. Patricia on March 19, 2019 at 8:44 pm

    For your flatbread could I replace the plain yogurt and use milk

    • Gemma Stafford on March 21, 2019 at 6:05 am

      Unfortunately no Patricia. You have to use yogurt. Milk will not give you the same result.

      Hope this helps,
      Gemma.

  32. lindsay d on March 18, 2019 at 4:09 pm

    didn’t feel like walking to the paratha shop today, so i tried these at home–they’re great! thanks for such an easy recipe 🙂

    • Gemma Stafford on March 19, 2019 at 3:38 pm

      I am delighted to hear that! Great job!

  33. Leticia Hernandez on March 11, 2019 at 2:27 pm

    Could sour cream be used instead of yogurt?

    • Gemma Stafford on March 11, 2019 at 4:01 pm

      Hi, yes that’s a great sub.

  34. wannabee on March 11, 2019 at 12:49 pm

    Used sour cream by mistake !! Results were awesome, light and fluffy, delicious. Next time used Greek Yogurt but it seemed to make them a bit dry, could be the brand I use, But I love this recipe, I never thought I could make my own

    • Gemma Stafford on March 11, 2019 at 4:02 pm

      YAY i am delighted to hear that, great job!

  35. Kim Humble on March 10, 2019 at 2:28 pm

    HI Emma

    Ok. So I made your amazing 3 ingredient flatbread and now my husband won’t let me buy flatbread in the grocery store. Well done Emma. I am excited to try more recipes from your site. My husband is excited for me to try as well lol

    • Gemma Stafford on March 12, 2019 at 5:47 am

      Hi Kim,
      I am happy when your husband is happy, and then you are happy too! win win I say 😉
      Do get this boy baking too, he will also like that. Men seem to love bread baking in particular, and it is relaxing too.
      Thank you for being in touch,
      Gemma 🙂

  36. Ginette Courchesne on March 10, 2019 at 2:09 pm

    Thank you for the recipe. I’m doing Keto, so could we do this recipe with almond flour? and if so, is there anything I have to change? Thank you.

    • Gemma Stafford on March 11, 2019 at 4:58 pm

      Hi yes, you can use almond flour and arrowroot starch.

  37. Stefania78 on March 9, 2019 at 10:30 am

    I forgot to say I had to make a second batch of this bread while I was still cooking the first as my family loved it so much! My partner is Turkish and he loved it as he said it tasted like lavash. I cannot believe how easy it is to make. All you recipes are amazing😊

    • Gemma Stafford on March 11, 2019 at 4:29 pm

      YAY, i am delighted to hear that, next time share a photo with us!

  38. Stefania78 on March 9, 2019 at 10:28 am

    Amazing recipe thanks Gemma!

    • Gemma Stafford on March 9, 2019 at 5:00 pm

      Thanks so much!! I’m delighted to hear that.

      Gemma 🙂

  39. Stefania Pace on March 9, 2019 at 10:24 am

    Absolutely lovely!!! My family loved this bread so much I had to make a second batch while I was still cooking the first lot! Thank you Gemma!!

    • Gemma Stafford on March 9, 2019 at 5:07 pm

      I’m really delighted to hear that!!! This is one of my favorite 🙂

      Gemma.

  40. Alina on March 9, 2019 at 9:51 am

    looks like 2/3 cup of yogurt was way too much and so i added a bit more flower. I must admit i did not have a clean bowl when i took the dough out but it tasted delicious. I also added a bit of salt to the butter garlic mixture for more flavor.
    Gemma, can we make this with almond flour? Thank you!

    • Gemma Stafford on March 12, 2019 at 5:54 am

      Hi Alina,
      When you add liquid to flour you add it so that it is taken up by the flour you are using, this can be more or less absorbent in different places, and at different times of year! Humidity also affects this. So, 3/4 in one go, then the remainder until you get that clean ball of dough. Use a table fork to mash it into the flour too, this gives really great control over the dough.
      Do try again, then be sure to rest it too before popping on the pan. That makes a great difference to the stretching of the dough.
      I hope this helps, thank you for being in touch,
      Gemma 🙂

  41. linda on March 7, 2019 at 5:52 pm

    Delicious!!!! i added too much yogurt and had to add more flour but it all worked out fine!! great recipe… awesome video… thanks so much!!

    • Gemma Stafford on March 7, 2019 at 6:12 pm

      yay!!! I’m delighted to hear that.

      Glad you liked it.
      Gemma.

  42. Ramya on March 6, 2019 at 9:37 am

    This recipe looks really good and I will definitely try it! Only critique I have is that this does not look like traditional naan and can’t be likened to naan. If anything, it’s closer to a roti or paratha since it’s so thin.

    • Gemma Stafford on March 7, 2019 at 2:42 am

      Hi Ramya,
      I know it may be that flatbread is your daily bread where you live, and I am guessing India or Pakistan. Flatbread is also a common daily bread in many other countries, all basically the same idea, using local ingredients, such as corn meal in Mexico for instance. Naan is just bread, so we have stolen the word, which is also commonly used around the world too. Our world is getting really small, as people travel they ring their traditions/flavors/foods with them, and this is enriching for all of us, I think you would agree.
      Thank you for being in touch,
      Gemma 😉

  43. DOREENSS on March 6, 2019 at 1:51 am

    Apologies!!! I forgot to tell you, my husband and I dripped our flat bread in hot delicious curry that I made , he thought it the best he had. And it is all thanks to you Gemma!!!
    xxx

    • Gemma Stafford on March 7, 2019 at 4:44 am

      Doreen, those boys know what is what! haha, men really do love their food, and love to know the science behind it too, that is what I find here at BBB, so interesting!
      Gemma 😉

  44. DOREENSS on March 6, 2019 at 1:47 am

    I love the 3 ingredient flat bread. I tried it out , but I had to use more flour as the dough was very sticky and difficult to work with although the recipe calls for 1 cup flour and 1 cup yoghurt. I don’t know where I went wrong, please help.

    • Gemma Stafford on March 7, 2019 at 4:43 am

      Hi there,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      For this particular recipe the yogurt is not just water, or milk, but a thicker thing. Use a table fork to mash it into the flour, this will allow you to judge when it is incorporated. If you are using a Greek yogurt/strained yogurt you can also add a little milk.
      Gemma 🙂

  45. linda griffin on March 4, 2019 at 3:31 pm

    I so appreciate your wonderful recipes and detailed instructions.
    Thanks for sharing your fabulous knowledge.

    • Gemma Stafford on March 5, 2019 at 8:28 pm

      Really kind of you to say, Linda.

      Thanks so much for being apart of the community.

      Gemma 🙂

  46. Kathy fischer on March 4, 2019 at 11:56 am

    Hi Gemma can you use almond flour with this flat tortilla bread recipe

    • Gemma Stafford on March 5, 2019 at 12:22 pm

      for this i would not suggest it.

  47. Joanne McGuire-Chan on March 4, 2019 at 11:42 am

    Hi there, these look delicious. Can you make the dough and freeze some if you have too much?
    Thanks,
    Joanne

    • Gemma Stafford on March 6, 2019 at 7:19 am

      Hi Joanne,
      You can freeze the flatbread, other bold bakers do this successfully. You can make this as big or small as you like, fresh is always best!
      I hope this helps, do not over wet this and you can make as few as a single bread!
      Gemma 🙂

  48. Boardwalk Brass Boardwalk Brass on February 28, 2019 at 5:40 pm

    I made it with a Greek seasoned labaneh. It was very good. Flakey and practically melted in my mouth.
    Thanks for the recipe! Better than I’ve had at any restaurant (from a tandoori oven even! ).

    • Gemma Stafford on March 1, 2019 at 1:31 pm

      I am delighted to hear that 😀

  49. Lori Parr on February 28, 2019 at 8:55 am

    Hey!
    This was so easy and what caught my attention was the use of yogurt! I make a 3 ingr pie crust with yogurt. And it’s the best easiest ever! Your little flat bread was so quick and easy and surprisingly tasty. I added salt and hemp hearts. I wonder if you’ve ever used other flours – like garbanzo? Anyway thanks! I just had a hankering for a little bread, I don’t eat it very often, and an entire loaf for just me usually goes to waste. This recipe was tops!

    • Gemma Stafford on March 3, 2019 at 7:47 pm

      Hi Lori,

      Sorry for my late reply. I’m traveling at the moment.

      Love your idea about using garbanzo flour. I actually just bought a bag so I’m going to try to make this bread with that for more of an authentic Indian bread.

      Great idea,
      Gemma.

  50. RJJAXN on February 24, 2019 at 1:01 pm

    I made them however, didn’t pay attention to your very cLear instructions in regard to adjusting the amount of yogurt. So, I struggled, which was totally my fault. We could not eat the “mistakes” fast enough, dipping them in the garlic butter pan. Deeelicious! I’ll do better next time.

    • Gemma Stafford on February 25, 2019 at 9:35 am

      I am delighted to hear that, glad it still tasted good!

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