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Gluten free yeasted flatbread

Gluten free yeasted flatbread are an essential recipe to have in your back pocket. They can do so many things – dip into curry or soup, become a pizza style oven flatbread, get doused in garlic infused ghee as an appetiser – the list is endless. I originally developed this recipe as bonus content for pre-sale purchases of my latest book, Intolerance Friendly Kitchen. Now that the book is out in the world, though, I wanted it to have a permanent home.

Gluten free yeasted flatbread

These gluten free yeasted flatbread are nut free, FODMAP friendly, xanthan gum free and very adaptable. I haven’t yet converted them to being vegan, but I promise I will work on that. I have developed this gluten free, yeast free flatbread recipe, though. Those flatbreads are made without eggs or xanthan gum and can easily be made vegan.

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

Tips for your gluten free flatbread

You can make a half batch of this recipe if you only need 4 flatbreads. Using half a packet of yeast is a bit annoying, but everything else divides easily. 

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.

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 once proofed, 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.

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).

An aerial close up shot of a gluten free yeasted flatbread on a brightly lit marble table. The flatbread is golden brown and darkened in some spots, and has a sprinkle of sea salt flakes on top

Flour substitutions I have tried

In a half batch of gluten free yeasted flatbreads, I have used half brown rice flour and half sorghum flour as the wholegrain component. I kept the tapioca flour content the same.

That’s it! I will update this section as I try more flour combinations. If you successfully try any, please let me know in the comments. 

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).

I have no substitute for the eggs in this recipe, but there is a recipe for vegan, sourdough flatbread in the cookbook.

The sugar is for taste and a little extra food for the yeast. It’s not much, so I don’t recommend omitting it. 

An aerial view of a small skillet filled with FODMAP friendly shahi paneer and adorned with extra cream, sliced chilli and coriander. Two pieces of gluten free yeasted flatbread dip into the curry from the left and right of the image. The skillet sits on a dark metal rusty backdropRecipes to accompany your gluten free yeasted flatbread

An aerial view of a brightly lit gluten free yeasted flatbread atop a white marble table. The table is scattered with glasses and water bottles which create bright shadows against the marble. A spoon drizzles garlic infused ghee over the top of the flatbread
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

Gluten free yeasted flatbread

Nut free, gum free, FODMAP friendly
5 from 2
Prep Time 15 minutes
Cook Time 15 minutes
Rising time 1 hour
Course Breads
Cuisine Food Intolerance Friendly
Servings 8 flatbreads


  • 320 g (2 cups) fine white rice flour see body of post
  • 120 g (1 cup) tapioca flour
  • 15 g psyllium husk powder
  • 7.5 g (1 sachet) instant yeast
  • 6.5 g (1 1/4 teaspoons) salt
  • 2 teaspoons caster sugar
  • 2 extra large eggs
  • 3-4 tablespoons (60-80ml) melted butter or oil I use vegetable oil
  • 200 g (2/3 cup) full fat lactose free plain yoghurt
  • 185-250 ml (3/4 – 1 cup) water
  • Extra oil for portioning out the dough and for cooking
  • Tapioca flour for rolling out


  • Combine all ingredients in a large mixing bowl and whisk until completely combined. The mixture might look too runny, but will thicken as you whisk and as it rests. Cover the bowl and allow to rise for one hour.
  • Once the dough has risen, use lightly oiled hands to punch the dough down and divide it into 8 balls of dough. 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.


  • See the body of the post for flour substitutions as I test them.
  • You can make a half batch if you only need four flatbreads
  • I haven’t tested a vegan or yeast free version – I will update the post when I do. There is a recipe for vegan sourdough flatbread in my cookbook, Intolerance Friendly Kitchen. 
Keyword gluten free flatbead, gluten free yeasted flatbread
Tried this recipe?Let us know how it was!
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
5 from 2 votes (1 rating without comment)

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  1. 5 stars
    This recipe makes delicious Naan – must have nigella seeds on top ( not sure about FODMAP issues – I am coeliac). Thanks Georgia.

5 from 2 votes (1 rating without comment)

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