Need a tasty allergy friendly flatbread to serve with your soup, curry, dips or other favourite recipes? This quick and easy recipe for gluten and dairy free yoghurt flatbread is so easy to make. And you’ll only need 2 ingredients and a little olive oil and seasoning.
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Jump to RecipeYoghurt flatbread
Yoghurt flatbread is a popular 2 ingredient recipe. Combing just two ingredients – yoghurt and flour – creates a dough that’s easy to shape and cook in a frying pan or griddle for a tasty flatbread.
We’ve taken this recipe and adapted it to test a milk/dairy free and wheat/gluten free version with dairy free yoghurt and gluten free flour.
A note about making gluten free flatbread: Using gluten free flour will make the dough a little more dense and harder to roll thinly, meaning that your flatbread will be less airy than a wheat and gluten free version. It’s still delicious and perfect for dipping, but something to be aware of if you are expecting a thinner flatbread result.
Gluten & dairy free yoghurt flatbread ingredients
To make these vegan chocolate meringues you’ll need:
- 2 cups gluten free self raising flour (or standard wheat self raising flour if preferred)
- 1 cup dairy free natural (unflavoured) yoghurt
- olive oil to cook
- sea salt and parsley to garnish
Dairy free yoghurt
You can use any variety of dairy free natural yoghurt for this recipe as long as it is suitable for your allergies. If you can have soy, soy based yoghurt is a good option. Oat and coconut yoghurts will also work well. We have used a yogurt made from a combination of oat and coconut milks.
The main thing is to choose a plain, unflavoured natural or ‘Greek’ style yoghurt and not a sweet flavoured one with fruit or vanilla.
Gluten free flour
Use your favourite brands of gluten free, wheat free self-raising flour. We use brands like Yes You Can, White Wings, Orgran and White Mil. If you don’t have gluten free self raising flour handy, substitute gluten free plain flour plus 2 teaspoons of a gluten free baking powder.
Don’t need wheat and gluten free?
Just need a dairy free recipe? If you don’t need to avoid wheat or gluten, by all means make this recipe using standard wheat self raising flour. It’s just a simple substitution, in the same quantitities.
The benefits or using standard wheat flour are that you’ll easily be able to roll the flatbreads slightly thinner and end up with a fluffier, less dense flatbread.
Method
Place the dairy free yoghurt in a large mixing bowl. Gradually add the flour and mix to combine until the mixture forms a ball. You can use your hands to ensure that all the flour is mixed in.
Tip onto a lightly floured surface (using gluten free flour) and gently knead for no more than 1 to 2 minutes. If sticky, add some more gluten free flour. If too dry, add a little water as needed. Be careful not to over knead the dough.
Divide the dough into 4 equal pieces. Using a rolling pin (or just your hands), flatten each piece of dough into a rounded flatbread shape. TIP: Use a piece of non stick paper over the dough to prevent it from sticking to the rolling pin, or your hands.
Heat a non-stick frying pan over medium-high heat. Cook flatbreads in the pan one at a time. Lightly brush each side of the flatbread with olive oil and cook in the pan for about a minute each side. The flatbread should puff up slightly. The pan should be hot enough that the bread develops brown spots, but doesn’t burn.
Place cooked flatbreads on a serving dish and sprinkle with coarse sea salt and some chopped parsely.
Enjoy flatbreads warm from the oven as a side with soups or curries, or serve with allergy friendly dips.
This recipe makes around 4 medium or 6 small dairy free flatbreads.
Storing dairy free yoghurt flatbread
While best enjoyed frfeshly cooked, dairy free yoghurt flatbreads will keep in an air tight container in the firdge for up to 5 days. They are best warmed slightly before serving.
For freezing, the best option is to freeze the uncooked dough. Defroist overnight in the fridge the day before you want to cook your flatbreads. On the day, remove dough from the fridge and allow to warm to room termperature before rolling and frying according to the recipe instructions.
More allergy-friendly recipes
Need some recipe inspiration for dishes to serve with flatbread? It would go really well with our dairy free roasted red capsicum soup or spiced pumpkin soup. Or serve with allergy friendly dips like our sesame free hummus, diary free tzatziki or dairy free French onion dip.
For more allergy-friendly recipes check out our recipe page – all our recipes are free from milk and other top allergens.
And don’t forget to subscribe for more practical tips for living wth allergies and easy allergy friendly recipes.
Gluten & Dairy Free Yoghurt Flatbread (Vegan)
Equipment
- 1 large mixing bowl
- 1 mixing spoon
- 1 Rolling Pin
- 1 non stick frying pan
- measuring cups and spoons
Ingredients
- 1 cup dairy free natural yoghurt
- 2 cups gluten free self raising flour
- olive oil to cook
- fresh parsely and sea salt to garnish
Instructions
- Place the dairy free yoghurt in a large mixing bowl. Gradually add the flour and mix to combine until the mixture forms a ball. You can use your hands to ensure that all the flour is mixed in.
- Tip dough onto a lightly floured surface (using gluten free flour) and gently knead for no more than 1 to 2 minutes. If sticky, add some more gluten free flour. If too dry, add a little water as needed. Be careful not to over knead the dough.
- Divide the dough into 4 equal pieces. Using a rolling pin (or just your hands), flatten each piece of dough into a rounded flatbread shape. TIP: Use a piece of non stick paper over the dough to prevent it from sticking to the rolling pin, or your hands.
- Heat a non-stick frying pan over medium-high heat. Cook flatbreads in the pan one at a time. Lightly brush each side of the flatbread with olive oil and cook in the pan for a round a minute each side. The flatbread should puff up slightly. The pan should be hot enough that the bread develops brown spots, but doesn't burn.
- Place cooked flatbreads on a servng dish and sprinkle with coarse sea salt and some chopped parsely.
