Toasted cumin flatbreads

Easy flatbread

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal200
  • fat2g
  • saturates0g
  • carbs47g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.08g
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd May, 2020
These are great. A little hard to form, but it’s worth the effort!
21st Mar, 2020
Mix ground almonds with a little cream to make a paste then spread inside flat bread. Just like peshwari nan
14th Jan, 2019
Love this recipe! I’ve made it several times. I often add garlic powder and/or various herbs, depending on how I feel. Best eaten warm, dipped into soup. Yum! Only downside is they can get quite sticky & difficult to flatten. Still delicious, though!
spindoctor's picture
13th May, 2018
Forgot to rate the recipe
spindoctor's picture
9th May, 2018
I must have done something wrong! I followed the recipe exactly and my dough wasn't wet like most other people on the site. The difference is I weighed the yoghurt and water. No baker would measure liquid in a measuring jug, everything is weighed out. Measuring jugs are not very accurate! Measure your yoghurt just a little past the 300ml line and you could easily have an extra 20% same goes for the water. I used Dove flour and natural Yoghurt as stated by the recipe. Different flours have massively different absorption rates even flour from the same manufacturer can differ. any recipe for bread that requires water you should add 70% of the weight, then more if you need to soften the dough. making a dough to wet then adding flour pushes all the ratios out of sync My Mother and Brother are both bakers and they say it is much easier to add a little water to a dry dough then make a wet dough dry, TIP: 1ml of water weighs 1 gram so 100ml will be 100grams
15th Aug, 2016
So glad I found these! They are so quick and easy and you can use any flavor you want. Perfect for any meal that requires something for dipping or even just with a bit of cheese and chutney for lunch. The dough is sticky (even though I don't add all the water) but if you use a spoon to transfer portions to a floured non-stick tray it works fine. Then just put some flour on your fingers and flatten down the portions to the desired thickness. I have tried with cumin seeds and also with onion seeds. My next attempt will be to see if I can make a cheesy garlic bread with them. Certainly the best, quickest and easiest gluten free bread I have found.
29th Jun, 2016
One of my favourite gf recipes I have stumbled across. I've actually used the mix to make a sort of pide, rolling out and filling it with feta and spinach then sealing it like a pastie. Yum
21st Mar, 2016
These turned out great. I used plain gf flour with baking powder. I didn't measure the water - just added as much as I felt it needed. Can't wait to experiment with more flavours.
12th Mar, 2016
Amazing! So easy and so delicious! Made them for one friend who can't eat gluten but all the gluten eaters finished them off too! I normally think gluten-free products taste like dust but I would definitely make these again any time, yum.
18th Nov, 2014
This is my first wheat free baking and I'm so impressed! I used rice flour with a bit of baking powder, it didn't puff up that much but was very tasty- will definitely play around and make this again :)


15th May, 2019
Could you make this sweet instead??
goodfoodteam's picture
16th May, 2019
Thanks for your question. We haven't tested this but you could try! You'll need to leave out the cumin and add sugar but we can't give exact quantities or guarantee results without testing. Let us know how you get on if you decide to experiment.
18th Jan, 2019
Would the recipe need to be changed if using regular self-raising flour?
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. That should be fine. Alternatively, you can try this non-GF recipe if you prefer:
9th Jan, 2014
We don't have access to a grill. Has anyone made these in the oven or in a pan instead? Any temperature recommendation or tips?
spindoctor's picture
9th May, 2018
No baker would measure liquid in a measuring jug, everything is weighed out. Measuring jugs are not very accurate! Measure your yoghurt just a little past the 300ml line and you could easily have an extra 20% same goes for the water Tip: 1ml of water weighs 1 gram so this recipe requires 100 gram of water