Thanks! Share it with your friends!


Today we are making some gluten free flatbread. This recipe is the easiest, most delicious flatbread that you will ever make. It is yeast free as well. I make communion bread for my church monthly and this is the recipe that I have come to use the most because it has great staying power and it is delicious. Not that communion bread needs to taste good because you are only eating a small amount, but this is so good you won’t even know it’s gluten free. Not gluten free? No worries! Make this with regular all purpose flour and it will be just as good!

These flatbread that I am sharing today are being made with a gluten free flour blend. I have one that I developed a few years ago that is very nice for baking. You can find that video here:

If you would rather purchase a gluten free flour be sure to look for one that says “cup for cup baking blend” and be sure to read the ingredients. Not all gluten free flour is made the same. I have found that there are some blends that contain either chick pea flour and/or quinoa flour. Both of these give a very gritty and unpleasant result in my opinion. They leave the baked good heavy and virtually inedible and I just don’t like it. The flour I am using has neither.

If you prefer you can always switch out the gluten free flour for regular all purpose flour but not self rising flour. These go together really quick. Toss everything in the bowl and get your hands in there. Mix it up until the yogurt is blended in and if you find that your mixture is dry add more yogurt or some buttermilk if you have it on hand or some water or milk. Just make sure that your dough is smooth, supple and not dry or sticky. The local weather can have a tremendous effect on the amount of liquid you need to add to this dough so just be vigilant and do the best you can.

The dough is divided into 16 sections. I like to roll it into a log then divide in half and divide each half in half and then each portion in half. If you like, you can always scale your dough to be sure your flatbreads are perfectly equal. I personally don’t mind if they are a little bit wonky. That’s a sign they are made with love!

I have found one of the best ways to roll these out is on pieces of parchment then layer them all up while you are heating your griddle, cast iron skillet or pan. Then all you do is take a parchment, flip it upside down onto the griddle and gently peel the paper off.

Now you simply wait for a few bubbles to form on the surface of the flatbread before flipping. I like to let them sit on the hot griddle for 30 to 45 seconds then flip and cook an additional 15 5o 20 seconds. Just keep an eye on them. Yours may take more or less time depending on the temperature of your griddle/pan.

Remove them to a plate and enjoy. If you are storing these, allow them to cool completely before storing in an airtight container. These will keep in the fridge for up to a month sealed tightly or in the freezer for up to three months the same way.

These can be thawed on the counter or heated in the microwave or in a dry skillet and can be enjoyed when you want them. These are super delicious and easy to make. If your family is like mine, they will not last the day. I usually only make a half batch for a regular amount for my family of four and they go fast. For church I make these gluten free versions once a month.

I hope this was a helpful lesson in how to make these simple, gluten free flat breads! I hope you give them a try sometime soon and I hope you love them!

Happy Eating!

You can find a printable version of this recipe here:

You can find a shopping list of some of the items used in this video on my Amazon Influencer page here:

Get my cookbooks here:

Business Inquiries can be sent to:

Check me out on social media!
Twitter: @noreenskitchen
Google +

Noreen’s Kitchen
PO Box 14173
New Bern, NC 28561

Have a question for me? Send me an email:

Noreen’s Kitchen Community Guidelines (The Rules)

Any links to Amazon are, in many cases, affiliate links.

Produced by Noreen’s Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen’s Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS


T Howell says:

I used extra goat milk yogurt as the only liquid. Its unstrained, and im allergic to cow milk. Works so well!

Elizabeth "Lisa" Fischer says:

this sounds amazing. I can't have dairy, gluten, yeast or soy. I the buttermilk and yogurt able to be substituted by non dairy milk and yogurt?

Rebecca Martinez says:

Great video. What is the best gluten free flour to use for this?

Adam 3d says:

parchment is expensive

cre8tivkj says:

My family is gluten and dairy free, so I’d need to use coconut or almond yogurt. Now I want to try this, my daughter really misses bread since she can’t have gluten, dairy, or egg.

Jim Webster says:

Where did you get the induction cooktop? Like the size

M B says:

Great video🙏💗, did u leave the dough to rest before rolling as after, can I cook on iron and show us what flour u have try.. I want to buy it 😁
Can I replace yogurt ..and butter milk .
Plzzzzzz make a Video make with home made yeast..

Paloma Healing says:

Can you keep them refrigerate them? And how long? Thanx💗

Paloma Healing says:

This recipe is a Keeper!!💗💗💗🤩

StillHuntre55 says:

These look delish! I have a question: In the video you very clearly say Baking *Powder*, but when I clicked the link to your printable recipe it says Baking Soda. Which one should I use?

ray pinto says:

This dough looks like it would be great in a tortilla press.

L Hernandez says:

any suggestion for those that can't have dairy?

Connie Miller says:

Hi Noreen,
I made your flatbread recipe from your web site. Afterwards I gave them a taste. They were very strong tasting of baking soda. I had to throw them out. I thought something is not right, I watched the video again and found no baking soda in the recipe. Your website recipe should say Salt instead of baking soda. I made them again and they tasted great. Though you might want to correct it. Hey, that's ok it happen.

Lori Brooks says:

Love this!!

Margaret Jaeger says:

Many people with gluten free flour also need dairy free too…..also, many cup for cup gf flours are overly filled with rice flour which can also be a problem with special diets. I'd like a rice free gf flour, I thinkmthose taste better. White rice has no nutritional,value either……

Kristi Howard says:

I have celiac disease and appreciate this recipe soooo much!! Thank you:)

Thomas Ruiz says:

love all the videos

Write a comment


New Video Recipes on Facebook