These tasty 3-ingredient gluten-free vegan flatbreads are ready in just 5 minutes, contain just 99 calories per serving, and are made entirely from simple, cheap ingredients.
These delicious 3-ingredient flatbreads contain no eggs, no gluten, no dairy, and no yeast. You don’t have to wait for them to rise, don’t have to knead them, they are so quick and easy to make.
When I make these delicious flatbreads my kids cheer because they love them so much. They never react like that to store-bought gluten-free flatbreads which are normally so dry.
I make these flatbreads every single week, either for my kids as part of their dinner, or for a side dish as part of my and my husband’s dinner.
Ever since I was diagnosed with celiac disease, I’ve tried my hand at gluten-free baking and had more failures than successes. Most recipes are too time-consuming and too complicated. But not this recipe. This is why I make this time and time again.
When I’m running out of time and don’t have time to wait for rice or pasta to cook, these can be whipped up in a flash.
If I’m not making these gluten-free flatbreads, I use a similar recipe to make some gluten-free burger buns, gluten-free naan bread, gluten-free dough balls, or a gluten-free pizza base.
I love to serve these flatbreads with my 5 Minute One Pot Vegan Chili, Creamy Vegan Red Lentil Dahl Recipe, or my One Pot Smoky Vegan Sausage Casserole. I also love to make vegan gyros out of it.
The best part about this easy flatbread recipe is that you don’t need any special equipment, you can cook it in the air fryer, oven or pan, so I tend to choose the cooking equipment that’s not already in use when I make these flatbreads.
And at under 100 calories per portion, this recipe is perfect for those who are sticking to a calorie-counted diet.
Video Demonstration
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian.
- This recipe contains 99 calories per serving.
- One serving of this recipe contains 12% of your recommended daily intake of calcium.
- This recipe takes a total of 8 minutes from start to finish.
- I have simplified this recipe by only using 3 ingredients and using everyday ingredients such as flour and plant yogurt.
Ingredients
Ingredient Substitutions
- Gluten-free flour: Although I used gluten-free self-raising flour, this recipe should work with plain gluten-free flour or regular all-purpose flour or regular plain or self-raising flour. When you use self-raising flour, it normally contains baking powder so you don’t have to add in more if you don’t want to.
- Plant Yogurt: Although I used soya yogurt for this recipe, it will work with any type of yogurt. I would suggest using a plain-tasting yogurt or coconut flavor and avoid any fruit flavors unless you want your bread to taste like a dessert.
- Baking Powder: The recipe will still work without this, but this just helps to make it a bit lighter.
- Sea Salt: You can use any type of salt or none if you choose. The recipe will work without it.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe is a nutrient-packed carb side dish, and is not a complete meal.
The diagram below helps you see the 5 different components of a Plant-Based Plate.
Click here to discover more about my Plant Plate System and some of the benefits of eating this way.
Recommended Equipment
Here are the main kitchen equipment tools I have used to create this recipe.
Non-Stick Pan
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
Air Fryer
My air fryer has been one of the best kitchen gadgets I ever invested in. And I’m absolutely obsessed with it. With 2 fussy kids who don’t eat the same food as me or each other, my air fryer gets used every single day to make them fast, nutrient-packed food that they will eat.
I love cooking with an air fryer because food cooks much more quickly, is more crispy and tastier, and saves a fortune when it comes to my fuel bill.
Air Fryer Silicone Baking Dish
I often use this silicone baking dish when I’m baking with wet ingredients. It is 8 inches or 20 cm and square. It fits my Cosori Air Fryer. Make sure you measure the inside of your Air Fryer before purchasing an Air Fryer baking dish.
This is the silicone air fryer baking dish that I use every day.
How To Make This Recipe
- Mix all the ingredients together to form a ball.
- Then make smaller dough balls out of it.
- Finally either bake in an air fryer or oven or cook in a pan.
Ways To Use This Recipe
Here are some of my favorite ways to use this recipe:
- Whip up a quick vegan tzatziki and dip your flatbread into it.
- Make a sloppy joe by adding my 5-minute vegan chili on to it.
- Make a vegan gyro by wrapping it round some pulled jackfruit, tomato, cucumber, and vegan tzatziki.
- Make a quick flatbread pizza by topping it with some no-cook marinara sauce, roasted red peppers, and some vegan cheese seasoning.
Vegan Vegetable Side Dishes
Here are some vegetable side dishes that go very nicely with this recipe which are all under 100 calories per serving.
- Vegan Zucchini Fritters
- Spicy Vegan Cauliflower Buffalo Wings
- Nacho Cheese Baked Kale Chips
- Easy Baked Mushroom Bacon
For more options, see all of my best gluten-free vegan vegetable side dishes.
Vegan Meat Side Dishes
Here are some vegan meat side dishes that go very nicely with this recipe, and are great substitutes for regular meat. These are all under 150 calories per serving.
- Vegan Gluten Free Black Bean Meatballs
- 10 Minute Plant Based Black Bean Burger
- Smoky Tempeh Bacon
- Spicy Vegan Cauliflower Buffalo Wings
- Vegan Jackfruit Shredded Chicken
- Easy Baked Mushroom Bacon
For more options, see all of my best gluten-free vegan meat recipes.
Vegan Dips
Here are some vegan dips or vegan sauces that go very nicely with this recipe, and are very quick to make. These are all under 50 calories per serving.
- No Cook Marinara Sauce (this makes a great salsa or tomato sauce dip)
- Vegan Ranch Dip Recipe
- Creamy Edamame Guacamole
For more options, see all of my best gluten-free vegan dips recipes.
How To Serve
For best results, serve these flatbreads fresh on the same day. The flatbreads don’t taste quite as nice on the second day but they are still edible. My kids will still eat them but they don’t say “yum” as often.
Serving Sizes
These flatbreads are fairly thin because each portion contains only 99 calories (but they are still the perfect size for burgers), so if you are making food for those who are not restricting calories, you could easily double or triple this recipe to serve the same number of people. If I am making a meal based completely on flatbreads such as my vegan gyros, I double the recipe and make more of a thick chunky flatbread. This also doubles the calories of the flatbread, but the rest of the meal will be lower in calories to bring the total calorie count down to around 400.
Frequently Asked Questions
Flatbread is typically made with wheat which contains gluten, so if you are buying flatbread or making your own, you need to make sure no gluten is used in the recipe.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an airtight container but it is best eaten the same day. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in the air fryer or oven.
More Tasty Bread Recipes
This recipe is part of my gluten-free vegan bread series.
If you’re looking for some more easy gluten-free bread recipes, check out some of my other recipes:
- 3 Ingredient Gluten Free Burger Bun Recipe (Vegan)
- Quick 3 Ingredient Gluten Free Dough Balls Recipe
- 3 Ingredient Gluten Free Naan Bread Recipe (Vegan)
- 3 Ingredient Pizza Dough (Gluten Free, Vegan)
You can see all of my carbohydrate side dishes here.
🥬️🥭️ 7 Day Meal Plan
If you want to discover all of the benefits of eating a plant-based, gluten-free diet, grab a copy of my 7-day meal plan by Green Thickies.
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Recipe
3 Ingredient Gluten Free Flatbread
Equipment
- Air Fryer
- Oven
- Pan
Ingredients
- 100g Gluten-Free Flour (I Used Gluten-Free Self Raising Flour)
- 90g Vegan Yogurt (I Used Soya Yogurt)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt (Optional)
Instructions
- Mix together the flour, baking powder, and salt (if using) in a large mixing bowl. Stir the dry ingredients.
- Add the yogurt and mix until the dough comes together in a ball. If it doesn’t come together, add 1 tablespoon more of flour and mix. Repeat until it comes together.
- Divide the dough into 4 pieces.
- Roll each piece of dough into a ball.
- The dough can get a little sticky so we are going to use a trick to roll out the dough without it sticking to the rolling pin. Add each ball of dough to a large piece of greased parchment paper. Add another piece of greased plastic wrap or greased parchment paper on top of the dough. Use a rolling pin to roll the dough into a flatbread shape. Carefully remove the wrap or paper from the top of the dough by peeling it back slowly.
- Alternatively, you can use greased disposable gloves to shape the dough.
- Follow the instructions below to bake the flatbread in an air fryer, oven or cook in a pan.
Air Fryer
- Add the shaped dough with the attached parchment paper directly into your air fryer so that the dough is sitting on top of the parchment paper inside the air fryer basket. If you don’t add it to parchment paper it will fall down the holes in the basket. Make sure none of the flatbreads are touching each other. You might have to bake them in batches depending on how big your air fryer is.
- To add extra crispiness and golden color, spray the flatbreads with oil spray (optional).
- Bake at 180C/ 360F for 3-6 minutes or until the flatbreads have a nice crispness and a slight golden color.
Oven
- Preheat the oven to 180C/ 360F.
- Add the shaped dough with the attached parchment paper directly onto your baking tray so that the dough is sitting on top of the parchment paper. Make sure none of the flatbreads are touching each other.
- To add extra crispiness and golden color, spray the flatbreads with oil spray (optional).
- Bake for 6-10 minutes or until the flatbreads are hard to the touch on the outside and have a slight golden color.
Pan
- Spray a large non-stick frying pan with oil or skip the oil if you prefer. Add to a high heat.
- Remove the pan from the heat for safety reasons while you get the flatbread into the pan.
- Make sure you are able to easily hold the flatbread in your hand without it folding over and sticking to itself. If it crumples up you can always re-roll it. I do this by sliding the flatbread straight off the surface and onto my hand to keep it flat.
- Carefully and quickly turn the flatbread dough upside down into the pan so the parchment paper is now on top of the flatbread.
- Carefully peel off the parchment paper which is now on top of the flatbread.
- Cook for 1-2 minutes on each side until golden or until you are able to easily flip the flatbread without it sticking to the pan because it has hardened. Cook for 1-2 minutes on the other side.
- If you want chargrilled marks make sure your heat is high, and use a ridged griddle pan for nice lines on the flatbread.
To Serve
- Add the flatbreads to a cooling rack. These flatbreads are lovely spread with a little vegan butter and fresh parsley.
Notes
Now it’s your turn to make magic with food.
Mmmmmm they look absolutely lush. Definitely trying these.
Thanks so much Jacqueline!
These flatbreads are amazing! You’d never guess that they were only made with 3 ingredients. Such great flavor!
Thank you so much. I couldn’t believe how easy this recipe was. Thank you.
Simple ingredients and super simple to make, this flatbread is perfect for my family.
Thanks Nikki, my family love this and it’s so quick to throw together which is fantastic.
These are so good and were so much easier to make than I imagined! Totally making these again and sending this recipe to all of my GF pals.
So happy you found this recipe easy. Thank you so much for sharing it.
This was incredible flat bread! Thank you for this awesome recipe!
You’re so welcome. Thanks so much for letting me know.