Gluten free olive oil and herb flatbreads
Soft, bendy flatbreads cooked in a dry pan in minutes. Brushed with garlic and herb oil, they are good with any curry or dip.
- Time30 min
- LevelEasy
- Costabout £0.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, xanthan gum, baking powder and salt in a bowl. Add the coconut yoghurt and 2 tbsp olive oil and stir to a soft dough. Add a splash of water if it feels dry.
- 2
Tip it onto a surface dusted with gluten free flour and knead for 1 minute. Divide into 6 balls and leave to rest for 10 minutes.
10 min - 3
Roll each ball out between two sheets of baking paper to about 3 mm thick. Gluten free dough is more fragile than wheat dough, so peel the paper off gently.
- 4
Heat a dry frying pan over a medium high heat. Cook each flatbread for 2 minutes on the first side, until bubbles appear, then 1 to 2 minutes on the other, until freckled and cooked through.
- 5
Stir the garlic and oregano into the olive oil for brushing. Brush it over the hot flatbreads and stack them under a clean tea towel to stay soft.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.