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PO BOX 5192
Pinewood, VIC 3149, Australia

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October 30, 2017
A soft texture with a lightly charcoaled finish — a good versatile, go to gluten-free bread recipe.

We serve these as a gluten-free option with our Thai prawn tacos, but you can use them as a substitute for bread with pretty much any dish — from curries to burritos to open sandwiches to homemade pizza bases…


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 198.5 (1985)
  • Carbs: 37.1 (371)
  • Fat: 4.1 (41)
  • Protein: 2.1 (21)
  • Sodium: 771.8 (7718)
  • Sugar: 2 (20)
  • Makes 10 gluten-free flat breads


  • 3½ cups gluten-free self-raising flour
  • 1½ cups Greek yogurt or coconut yogurt
  • 1 tsp extra virgin olive oil
  • ½ tsp sea salt
  • 1 clove minced garlic
  • Preferred herbs and spices


  • 1. Sift flour and salt in a large bowl (you can use a food processor if you’d prefer).
  • 2. Add yogurt and olive oil (garlic, herbs and spices to be added at this stage if using) and using a wooden spoon begin to combine ingredients until it all comes together in a dough (if using a food processor, pulse until it all ingredients come together forming a dough).
  • 3. On a lightly-floured surface, knead the dough until it forms a smooth workable dough (you may need to add a few tablespoons of water).
  • 4. Divide dough into ten pieces and using a rolling pin roll each piece out to desired size (around the size of a larger side plate).
  • 5. Heat a non-stick frypan to a medium high heat, brush with a little extra virgin olive oil, and cook bread, one at time for approximately one and a half to two minutes each side. Your flat bread will puff up and be lightly charred.
  • 6. Remove and repeat with remaining bread doughs.
  • 7. Serve with an assortment of dips, as a gluten-free pizza base or picnic addition.


These flat breads are great fresh or you can store in the fridge for up to three days in an airtight container. You can also reheat your flat breads by either toasting them or microwaving until warm (just be careful not to dry them out too much).

Gluten-free flour is not as pliable or elastic as plain flour that contains gluten. You may need to add more yogurt or flour to bring the dough together. If so, add a little bit at a time.

Extra gluten-free flour will be needed for rolling as the dough can be quite sticky.

The dough can be quite fragile, so handle carefully when transferring each bread dough piece to the frying pan.

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