Just done this - really tasty. Used fennel and black onion seeds as didn't have cumin seeds to hand. Just added enough water for it to hold together. Also added garlic, and a bit of salt and sugar. Smokes when cooking so watch out for the fire alarm! Had it with some chutney and pickled chilli garlic - very filling.

I'm new to a gluten free diet and I've never baked in my life. Even I found this recipe incredibly easy and yummy! Crunchy on the outside, soft and doughy on the inside and a much better texture than the gluten free bread you find in shops! I will be making these again for sure.

The dough was extremely sticky using the specified quantities so I added a couple more tablespoons of flour and it was perfect. I used a fan assisted grill at 220C and they came out well - nice and crunchy on the outside and softer inside. The cumin seeds add a lovely flavour. I'll use the dough base again and experiment with other herbs/spices next time. This is such a quick and easy gf recipe, I love it!

Burned on outside, uncooked in middle, and despite copious amounts of flour on baking tray, they stuck and peeled off the non-stick surface when trying to turn them over, despite the dough not being sticky. Very disappointing.

So easy, so quick, so tastey and so cheap!! And Gluten free!! I am delighted!! Thank you

Loved these and will make again - so easy! Looking forward to varying the recipe like others have suggested.

Quick & easy! Had to use Greek yoghurt as no natural in house but everyone loved the taste.

Delicious flatbreads that are perfect for eating with curry! Reduce the water content if you prefer a crispier dough.

I used doves farm gluten free white bread flour and they turned out light and fluffy. I also omitted the cumin seeds and added 1 tsp onion powder and 1 tsp garlic granules. Tonight I am making the same recipe as pizza bases. The children loved these.

OMG!! These are just SOOOOO good. I hadn't cumin seeds (was going to use ground but thought the better of it!) so I used fennel seeds instead. These are by far the nicest bread I've eaten since I had to give up wheat three years ago. So much nicer that shop-bought. I find it difficult to find ready made products cos I have an intolerance to wheat not gluten and I find so many products are made of "deglutinised" wheat now and I'm afraid to chance them. I like travelbunny's idea of doubling the seeds and will try argosdiva's sweet recipe. Not too sure about having with jam for breakfast, maybe just a little butter... Finally: glutenfreechick: I put these on a well-floured baking tray and grilled at around 190 in my fan assisted grill.

Very good , dident expect it to taste so good, I dident have any yogurt so added milk with an egg. Im new to gluten free cooking and wanted some bread quick to eat with my boiled egg!!!! I just seem to be sensitive to gluten, I get a bloated tummy and feel not really well, so Im exprementing ! thanks so much. val.

I have to avoid all dairy and gluten - so substituted the yogurt with a dairy free version. They were delicious, easy to make and such a good alternative to shop-bought gluten free varieties of bread.

These are excellent. I make them all the time. If they are a bit sticky just add more flour until you get a consistency you are happy with. These are also really nice toasted the next day.

I measured the flour but then added the youghurt and water a little at a time untill i got the right consistency. They tasted great were easy to make and the kids loved to help make them.

Uses a lot of yoghurt but incredibly easy and quick to make.

Not being able to eat gluten, wheat or yeast I can honestly say this is the most delicious bread I've eaten in years. Absolutely fantastic! And so easy to make. Like some other comments here I found I needed to make the dough thinner than the half centimetre the recipe suggests otherwise it comes out too doughy.

I really liked these; they were easy to make and puffed up well. As far as the dough being sticky, I floured my hands when shaping them. As our ovens seem to have different controls here in Canada, I simply baked them at the highest temperature possible (500 degrees F) till puffed and browned, and they were lovely served with chicken souvlaki and tzatziki.

Loved this recipe. Do need to make them fairly thin, otherwise bit doughy in the middle. We also found it better to dry fry them in a pan (rather than grill them). They puffed up well by grilling.

Has anyone tried freezing this dough? Any other good suggestions for alternative flavourings (ideas on sweet version are great).

Thanks

I used 1 dessert spoon of cumin seeds and halved the amount of the other ingredients to make 4 breads for the 2 of us. I used 0% Total Greek Yoghurt and the mixture was perfect. Definitely not sticky. Will certainly make these again.

I had no self-raising flour. Instead I used baking powder and a mixture of fine cornmeal, gram flour and white gluten free flour, together with greek style full fat yogurt. The result was lovely hot. Have yet to try cold or reheated. I ate it with cheese then peanut butter, followed by jam and honey. Remarkably good. Good bye to bought gluten free bread!!
I will definitely be experimenting with different flavours and flours.