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Gluten Free Flat Bread

Fellow Fussy Foodie Claire and I made these amazing gluten free flat breads just before Christmas (as part of ourJamie Oliver Inspired Roast Lamb) and I have been making them ever since. With the taste and feel of a pitta bread they are amazingly versatile and I love them!

Gluten Free Flatbreads

Gluten Free Flat Bread Ingredients:

Flat Breads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.


When you’re ready to cook your flat breads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flat bread is approximately 1cm thick (mine seem to end up thinner than this which still works).


Heat a dry frying pan on a medium high heat and cook the flat breads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

If you make a batch keep some aside to cool then pop in the freezer, easy to pop in the toast to warm up again.

Some examples of how I have used my Gluten Free Flat Bread so far: spread with some Sugar Free Fruit Spread, use with a curry a bit like a naan, with special Sugar Free Baked Beans or simply just spread with some dairy free spread and enjoy!

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  • Reply
    January 6, 2010 at 10:00 am

    Great deal at Waterstones at the moment you can buy Jamies book that inspired the recipe for £11 (saving £15).

  • Reply
    June 28, 2011 at 8:47 pm

    I just made these and they are fantastic! I used to love mini naan breads and thought that i’d try adding nigella seeds to the mix instead of herbs. As soon as they were cooked I tried one with dairy free spread and they were just like the real thing. Thanks so much for a cracker of a recipe!

    • Reply
      June 29, 2011 at 11:30 am

      So so glad you like them – they are a regular on my menu.

  • Reply
    August 15, 2012 at 9:40 pm

    Eager to try this! What is gram flour?…. X

    • Reply
      September 13, 2012 at 9:48 am

      Hello Nicky its flour made from chickpeas, you can find it in most supermarkets. Happy baking.

  • Reply
    Val Reed
    October 31, 2015 at 2:10 pm

    Just made these for lunch, topped with low fat cream cheese, tomato and lettuce. Used seeded bread mix and added fresh rosemary. Stacks left over and going in freezer. Lovely.

    • Reply
      July 1, 2016 at 7:22 pm

      Great idea re freezing them x

  • Reply
    June 19, 2017 at 12:39 pm

    Can I use flour other than chickpea flour? I’m not permitted legumes in my IBS diet.

    • Reply
      June 6, 2018 at 10:19 am

      I would avoid if sensitive to legumes – what about rice flour?

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