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This best-tasting Greek Yogurt Flatbread comes together quickly to create fluffy flatbreads with golden brown spots, just like Naan bread you buy at the grocery store. Whether you’re making flatbread pizza or just enjoying a homemade flatbread as a side, these quick yogurt flatbreads are perfect for any meal. If this is your first time trying protein homemade bread recipes, you’ll love how this easy flatbread requires no yeast—just a few steps to a delicious, simple yogurt flatbread ready in no time.
This easy yogurt flatbread recipe is gluten-free and made with almond and tapioca flour. However, I also include measurements for making flatbread with oat flour, 1 to 1 gluten-free flour, cassava flour, wheat flour and all-purpose flour.
Hello. My name is Nicole Bonilla, and I share healthier recipes for your favorite foods that promote gentle digestion and support food allergies.
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10 Comments
They looks healthy and delicious. I would like to make it into soft and flexible naan bread. What is the approximate diameter would you recommend for each bread? Thank you for sharing.
I appreciate the gluten free recipes. I'm always looking for quality quick and easy bread.
Thank you for this simple& healthy recipe.
I appreciate you starting the recipe right away👩🏻🍳 You never make us wait😊
Thank you, Nicole. I was so looking forward to the flat bread recipe without white flour. You are a star.
😋🇲🇽👏
GREAT RECIPE, I AM KETO, WHAT DO YOU THINK I COULD SUBSTITUTE THE TAPIOCA FLOUR FOR?? ITS VERY HIGH IN CARBS, MAYBE IT WOULD TURN OUT IF I LEFT THE TAPIOCA OUT, OR USED OAT FIBER
As a chef I used to make Naans with both yeast / baking powder & obviously the yeast ones are much fluffier, but there's no fault in doing the quick version either.
However the biggest mistake you can make when making Naan bread is, to cook them in oil & at a too low temperature.
Traditionally Naan bread is cooked in a 500°F degree Tandoori oven, & gets lightly charred & has a few caramelised black spots on them, which is essential to achieve the authentic flavor.
Im sure that this version is delicious too. But yours look like pancakes.
I encourage you to try to heat up a, (preferably cast iron) pan until its smoking & then put your Naans in without any oil.
Since the fat provided by the yoghurt / sour cream etc will prevent them from sticking & you get those authentic markings.
Additionally it's recommended to brush them with some garlic oil near the end of cooking to get the raw edge of, unless you like that.
Bless you & I hope you get to read this.
Almond flour? Did you know almonds have one of the highest concentrations of oxalates? Really bad.
Thank you for the recipe ❤😊❤