Giving up gluten six years ago meant giving up bread. I have always been a real bread-head! Bread with soup, bread for lunch, breads with curry. I eat much less of it these days, simply because I now recognise how lethargic and bloated it makes me feel. 

That said, I love breads such as Seedful who provide slices with heaps of nutritious ingredients - oats, nuts, seeds, turmeric and more. Standard gluten free breads can be problematic because they're still crammed with stabilisers, flavourings and often potato starch (nightshade). 

This flatbread recipe is perfect, quick to make and great for serving alongside dips and curries. I also love to use them as soft, squidgy wraps. 

INGREDIENTS

250g self raising flour (I used gluten free & Orgran is potato free too)

1 flat tsp Xanthan Gum

Pinch of salt

1/2 tsp cumin seeds or oregano (optional)

50g natural yoghurt (I used Alpro greek)

120ml warm water

Method

Stir the flour, xanthan gum and salt together. Add cumin seeds or oregano if you like

Add the yoghurt and stir well, then slowly add the water and keep stirring. Eventually the mixture should come together as a dough

The dough should be soft but not too sticky 

Flour a work surface and divide the dough into four balls. Roll each ball out into a pancake approx 0.5cm thick

Warm the olive oil in a pan, carefully place one bread into the pan, cook for 3-5 mins until golden brown, then flip and repeat. Do the same with all four breads

Serve warm with dips or alongside your favourite curry. You can also use them as wraps