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–+ servings

Greek Yogurt Flatbread (Protein Naan, No Yeast)

Gentle Tummy
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Ingredients
  

  • 1 egg
  • 1/4 cup greek yogurt (60g)
  • 1 tablespoon light olive oil (14g)
  • 1 teaspoon apple cider vinegar (5g)
  • 1-1/3 cups almond flour (140g)
  • 1/4 cup tapioca flour (30g)
  • 1 teaspoon baking powder (6g)
  • 1/4 teaspoon baking soda (1g)
  • 1/4 teaspoon garlic powder (1g)
  • 1/4 teaspoon onion powder (1g)
  • 1/4 teaspoon salt (1g)

Instructions
 

  • In a large mixing bowl, whisk together 1 egg, 1/4 cup Greek yogurt, 1 tablespoon light olive oil, and 1 teaspoon apple cider vinegar until smooth and well combined. Add the dry ingredients, including 1-1/3 cups almond flour, 1/4 cup tapioca flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon salt. Mash with a sturdy spatula until well-blended. The dough should be slightly sticky but manageable.
  • Cut two squares of parchment paper slightly larger than the desired size of the flatbreads. Pour about 1 teaspoon of oil in your hands. Spread a small amount of oil on the parchment paper so the dough doesn't stick. 
    Scoop out a ball of dough and gently roll it into a ball in your oiled hands. Then set the dough on the parchment and cover with the second piece of parchment paper. Press down on the paper using your hands or a rolling pin, and flatten the dough into a disc about 1/4 inch thick.
  • Heat a large non-stick skillet over medium heat. Pick up the flatbread and the bottom piece of parchment paper. Flip it over in the pan and lift the parchment paper off the flatbread. Cook for 1-2 minutes on each side until golden brown and puffed, adjusting the heat as necessary to avoid burning.
  • Repeat with the remaining dough portions. Spread soft butter with a pastry brush on the top surface of the flatbreads if desired. Serve warm and enjoy with your favorite toppings or dips!

Video

Notes

Dough Consistency: Unlike other flatbread recipes, avoid rolling these in extra flour before flattening. To keep the dough light and fluffy, maintain its moisture and lightly oil your hands while shaping, which results in a softer texture compared to other no-yeast flatbreads.
Perfect Thickness: For a soft and flexible naan-style bread, aim to roll the dough out to about 1/4 inch thick. Thicker flatbreads may take longer to cook, while thinner ones will be crispier.
Adjust Seasonings: Feel free to adjust the garlic and onion powder based on your personal taste. You can also add herbs like rosemary or thyme for extra flavor.
Pan-Frying Tip: Make sure your skillet is hot before adding the dough to prevent sticking and to achieve that beautiful golden-brown crust.
Folding: Keep in mind that using gluten-free flour makes them soft yet sturdy, but they do not have gluten like traditional naan bread. So they're not as 'pliable' and can tear when folded :)
Did you make this recipe?Please let me know in the comments below how it turned out :)