Toasted cumin flatbreads

Toasted cumin flatbreads

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(40 ratings)

Prep: 10 mins Cook: 10 mins


Makes 8
A gluten-free bread recipe, ideal as a lunchtime snack with some dips

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal200
  • fat2g
  • saturates0g
  • carbs47g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.08g
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  • 400g gluten-free self-raising flour, plus extra for dusting (we used Doves)
  • 1 tbsp cumin seeds, toasted
  • 300ml natural yogurt


  1. Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.

  2. Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.

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Comments, questions and tips

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9th Aug, 2012
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.
14th May, 2012
Uses a lot of yoghurt but incredibly easy and quick to make.
19th Apr, 2012
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.
13th Sep, 2013
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.
6th Apr, 2012
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
Paxos Girl
4th Apr, 2012
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.
12th Feb, 2012
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.
3rd Jan, 2012
Not bad. I used half the mixture to make the original flat breads , and the other half I omitted the cumin and added some dessicated coconut to make some sweet ones! As I have to avoid sugar and wheat. The second batch(coconut) came out a little better as I learnt by the original flatbread to make them a little thinner as the first were still a little doughy in the centre, I also would add more seasoning as again the first batch were lacking a little in flavour. I would try these again and maybe just play around with different flavours of seasoning. Ps I didn't find the dough sticky.
26th Nov, 2011
I've just made these and they were really gooood! I had to add a little bit more water but apart from that I stuck to the recipie and they turned out exactly like naan breads.
30th Oct, 2011
These are brilliant with a curry but also try different herbs or spices or just plain for a quick and easy wheat free option for any meal accompaniment.


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