Quick Gluten-Free Yogurt Flatbread Recipe
shared by Nibblore Kitchen
These tender skillet flatbreads have crisp, golden patches and a pleasantly chewy center. Greek yogurt adds moisture and a subtle tang, while psyllium husk makes the gluten-free dough easy to shape without lengthy resting or yeast. Serve them warm with dips, grilled vegetables, or Mediterranean-style meals. • Gluten-free flour blends absorb moisture differently, so add water only if the dough remains crumbly after thorough mixing. • Roll between parchment sheets instead of adding extra flour, which can make the flatbreads dry and prone to cracking. • A thoroughly preheated heavy skillet creates browned spots quickly while keeping the interior tender. • Keep cooked flatbreads wrapped in a towel; uncovered flatbreads firm as they cool. • For a milder flavor, replace Greek yogurt with an equal weight of thick plain whole-milk yogurt, adding less water as needed. • If using powdered psyllium husk instead of whole husk, use 3/4 teaspoon because the powder absorbs more liquid. • Avocado oil may replace the olive oil for a more neutral flavor. Cool completely, then refrigerate in an airtight container with parchment between the flatbreads for up to 3 days. Freeze the separated flatbreads in a freezer bag for up to 2 months and thaw at room temperature. Reheat individually in a dry skillet over medium heat for 30 to 45 seconds per side, or wrap in a damp paper towel and microwave for 15 to 20 seconds.
- Total time
- 30 min
- Servings
- 6
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 180 gcertified gluten-free 1-to-1 plain flour blend containing xanthan gum
- 1 tspbaking powder
- 1 tspwhole psyllium husk
- ½ tspfine sea salt
- 170 gplain full-fat Greek yogurt
- 1 tbspextra-virgin olive oil, plus more for brushing
- 1–2 tbspwarm water, as needed
Instructions
- 1Whisk the gluten-free flour blend, baking powder, psyllium husk, and salt in a medium bowl until evenly combined.
- 2Add the Greek yogurt and 1 tablespoon olive oil. Stir firmly with a silicone spatula until no dry flour remains. If the mixture will not come together when squeezed, work in warm water 1 teaspoon at a time; the finished dough should be soft and slightly tacky rather than wet.
- 3Knead the dough inside the bowl for 1 minute by pressing and folding it with damp fingers. Cover and rest at room temperature for 5 minutes so the psyllium and flour can hydrate.
- 4Divide the dough into 6 equal pieces, about 60 grams each, and roll them into balls with lightly oiled hands. Place one ball between two sheets of parchment paper and roll it into a round about 6 inches wide and 1/8 inch thick. Keep the remaining dough covered while shaping each flatbread.
- 5Heat a dry 10- to 12-inch cast-iron or heavy stainless-steel skillet over medium heat for 3 minutes. Carefully peel the parchment from one dough round and lay the round in the hot skillet.
- 6Cook each flatbread for 1 1/2 to 2 minutes, until the underside has deep golden spots and the top begins to look dry. Flip and cook for 1 to 1 1/2 minutes more, pressing any large air pockets gently with a spatula, until the second side is spotted and the center is cooked through. Adjust the heat if the bread darkens before the surface loses its raw appearance.
- 7Transfer the cooked flatbread to a clean kitchen towel and cover it immediately to retain softness. Repeat with the remaining dough, allowing the skillet to reheat for about 30 seconds between breads. Brush lightly with olive oil and serve warm.