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Gluten free flatbread without yeast (egg free)

Inspired by my gluten free yeasted flatbread and a main component of an upcoming gluten free aloo paratha, this recipe for gluten free flatbread is a goodie. It’s easy to make, in addition to being yeast free, gum free and egg free. With the right yoghurt, these flatbreads can also be dairy free/ vegan.

Making this flatbread is as as simple as mixing up the ingredients and leaving the dough to firm up in the fridge for 30 minutes. In that time, the psyllium husk works in conjunction with the yoghurt and oil to create a smooth, pliable dough.

An aeria close up view of a gluten free yeasted flatbread that has been dipped in the gravy of a FODMAP friendly shahi paneer. It sits atop a white ceramic plate and the gravy is smeared across the bottom portion of the plate

Tips for your gluten free flatbread

  • If your dough feels too dry, add a little water to reach a soft but pliable consistency. On the flip side, if your dough is too soft to handle, simply knead in some extra rice and tapioca flour until the dough becomes a workable consistency. It should be soft but easy to roll. You should be able to pick up each flatbread without too much stress.
  • This recipe divides easily if you only need four flatbreads.
  • You can roll these flatbreads as thick or as thin as you like. A thinner flatbread works really well as a wrap. A thicker flatbread works really well for dipping in a curry or soup (or drizzling with the garlic infused ghee).
  • I like to experiment a little with the wholegrain flours I use. The white rice flour version tends to make for the most ‘traditional’ tasting flatbread, but there is room for experimentation. Gluten free yeasted flatbreads don’t need much structure (unlike, say, sourdough) so experimentation is reasonably low risk. We can go into the substitutions I have tried in the section below.
An aerial view of a small skillet filled with FODMAP friendly shahi paneer. The shahi paneer is topped with extra cream, chopped coriander and sliced chillies. Two pieces of flabread stick out of the curry on the left and right sides of the skillet. The skillet sits atop a white marble table, and some sunlit water glasses sit in the top left of the image

Ingredient notes

  • Psyllium husk powder is more absorbent than the flakes. I recommend the powder for these wraps, as it’s finer and has less of an impact on the appearance. I grind flakes into a powder using my spice grinder.
  • How much water you need for this recipe depends on how absorbent your flours are and how thick your yoghurt is. If in doubt, add less as you can always add more later.
  • I have only tested with recipe with thick, full fat, lactose free Greek Yoghurt from Jalna. You can experiment with a dairy free yoghurt, but you might need to adjust the water content to suit (as dairy free yoghurt is generally thinner).
  • The sugar is for taste and browning. It’s not much, so I don’t recommend omitting it. 
An aerial view of a gluten free flatbread half dipped on curry gravy. The flatbread is on a rustic grey and rust coloured backdrop and the bottom third of the flatbread is covered in rich, bright orange paneer shahi gravy
An aerial close up view of a gluten free yeasted flatbread topped with melted butter and sitting atop a white speckled ceramic plate

Gluten free flatbreads without yeast or eggs

Nut free, gum free, vegan option
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Servings 8 flatbreads

Ingredients
  

  • 320 g (2 cups) fine white rice flour
  • 120 g (1 cup) tapioca flour
  • 15 g psyllium husk
  • 1 – 1 1/2 teaspoons s salt
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 200 g yoghurt see notes and body of post
  • 1-3 tablespoons oil (see notes) I used vegetable
  • 1 cup (250ml) water

Instructions
 

  • Combine the dry ingredients in a large bowl and whisk. Add the wet ingredients to the dry and whisk or mix thoroughly to combine. Ensure there are no lumps of flour remaining. The dough should be sticky but firm.
  • Transfer the bowl to the fridge for 30 minutes to firm up further.
  • Divide the dough into 8 evenly sized balls. If it’s feeling too thin to roll, add some extra flours (equal parts of each). If it’s feeling dry, add a little extra water.
  • Preheat a large skillet or frying pan over a medium high heat. You can use a little oil for each flatbread or fry them without any oil.
  • Flour a clean, dry bench with tapioca flour and roll out the dough one ball at a time. I like to cook the flatbreads as I go because they start to stick to the bench if they sit for too long. The flatbreads can be rolled as thick or thin as you’d like. Keep in mind that they puff up a little during cooking.
  • Cook each flatbread for a couple of minutes on either side until golden brown and cooked through. Store the cooked flatbreads under a tea towel as you work – the steam will keep them nice and flexible. Repeat with the remaining ball of dough, until you have 8 flatbreads.
  • Serve warm or microwave leftovers to restore them to their former flexible and fluffy glory.

Notes

  • I have tested Jalna lactose free full cream yoghurt and Nakula plain vegan coconut yoghurt in this recipe.
  • Ensure your yoghurt is nice and thick for best results. If your yoghurt is runny, you might need to add less water to suit.
  • Keep in mind that plant based yoghurts often contain gums and nuts. If you need these flatbreads to be gum or nut free as well as vegan, choose your yoghurt wisely and read all the labels.
  • For whatever reason, I have found that different yoghurts need differing amounts of oil. Plant based ones seem to need less oil than dairy based ones. Add oil at your discretion. 
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