These are literally the best and the perfect starter or side to any meal. They are delicious dipped in hummus, olive oil or homemade guacamole and take about 10 mins to whip up. I add quite a lot of herbs de Provence and good quality sea salt but it’s entirely up to you which herb combo you go for.

You will need:

1 cup full-fat greek yogurt (285 g) or unsweetened organic coconut yoghurt

2 cups gluten-free flour blend (250 g), plus more for flouring I like doves farm

2 teaspoons baking powder

salt, as desired


Extra virgin olive oil for cooking


In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.

Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.

Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.

Very carefully transfer the dough pieces to a non stick pan preheated over medium heat and oiled.

Cook each side of the flatbread until well browned.