You can make flatbreads using gluten-free flour but it will need more liquid.

Storing cooked flatbreads: After cooking each flatbread, stack and keep wrapped in a tea towel – the trapped moisture will help keep them soft and pliable whilst the rest of the flatbreads are cooking.For a more luxurious finish, brush the dough with a little melted ghee or butter, and scatter over cumin seeds, garlic, coriander or chillies, before folding and rolling out the dough again into ovals for cooking. Cooking options: For the quickest results, roll out the dough pieces into rough ovals, then cook for 1-2 minutes.The dough should bubble up during cooking.

Cooking temperature: Cook the flatbreads over a high temperature to get a golden, slightly charred finish.

Adding the baking powder at the same time as the flour means it will be evenly distributed throughout the mix.

Combining the dough: Mix the dough using your hands to ensure everything is fully combined.

It requires only a few minutes of kneading into a rough dough, before cooking in a frying pan over a high heat. Making a flatbread without yeast is super easy and saves time as you don’t have to wait hours for the dough to rise.This recipe uses baking powder as a speedy leavening agent that reacts with the natural yogurt to help the dough rise.

Low carb flat bread recipe