2 Ingredient No Flour Flatbread (No yeast!)


5 from 253 votes
Jump to RecipeRate

These quick and easy flatbreads need just TWO ingredients and no yeast- Just blended oats! Made with no flour, they are versatile, chewy and durable, and are naturally gluten-free, vegan, dairy free and wheat free! 

2 Ingredient flatbread

Baking bread-like products have become so popular now! With many of us now spending more and more time at home, there’s nothing better than baking from scratch!

However, yeast and flour have also become super hard to find. I went to FOUR supermarkets to find some flour, and nothing was left!

To combat this, I’m sharing one of my foolproof bread recipes, made with no flour and no yeast.

It’s also made with just 2 ingredients.

This oat flour flatbread is your answer!

Does flatbread have wheat?

Traditional flatbread does contain wheat, usually in the form of flour. In fact, I have a homemade 2 ingredient flatbread recipe using self-rising flour.

However, this recipe does NOT contain wheat, as it contains oats. Oats are considered to be a grain, similar to couscous, rice, and pasta.

How do you make flourless and wheat-free flatbread from scratch

The ingredients

  • Old fashioned oats (Rolled oats)– Oats replaces the need for any flour in this recipe. As we’ll be blending it into a flour-like consistency, you can also use quick oats.
  • Milk of choice OR water– To thicken the dough! I prefer using unsweetened almond milk, as I find just using water weakens the texture of the flatbread.
  • Seasonings– Optional, but recommended, especially if you plan on using these as wraps or pizza bases.

The instructions

To start, in a high-speed blender or food processor, blend your oats into a flour-like consistency. Alternatively, you can skip this step if you already have homemade oat flour.

Then, you’ll transfer the flour into a large mixing bowl. Add your milk of choice/water and seasonings, and mix well until combined.

Next, you’ll want to grease a non-stick pan. Before heating it up, pour some of the batter into the pan, and spread it out, using a rubber spatula.

Heat the pan on medium heat. Cook for 2-3 minutes, or until you can see dry patches on top of the surface. Flip the flatbread and cook for a further 2 minutes. Remove the cooked flatbread from the pan, and repeat the process until you have used up all the batter.

NOTE: Depending on how thick or thin your flatbreads are, you can make between 2-4.

no flour flatbread

Why substitute the flour for oats

This recipe uses rolled oats ground up, which is one of my favorite flour-like substitute for using on its own because it has natural, sticky, non-gluten binding power to it.

So after baking the flatbread has great texture. That oat stickiness also means that the batter will thicken the longer it sits, so mix and cook immediately.

Or if it does get too thick to pour, add more milk before cooking.

Tips for PERFECT 2 ingredient flourless flatbread

There are 2 kinds of flatbread: the kind you roll and the kind you pour.

The tricky part about roll-out flatbread is making a dough that is dry/firm enough to be rolled, but not so dry that it turns into a parched flatbread desert (I just spelled that dessert on accident…all this savory talk is clearly messing with me!) after cooking.

This is extra tricky when you are working with gluten-free flours.

But pour-out flatbread is a game-changer because you are working with a batter, not a dough. That means more moisture and less time spent kneading and rolling and praying it makes it to the pan in one piece. 

oat flour flatbread

How do you serve flatbread?

  • Flatbread pizza– Use the cooked flatbread as a substitute for pizza crusts. Top it with your favorite toppings and bake in a preheated oven for 5-10 minutes, or until the cheese has melted.
  • Flatbread sandwich– Load it up with your favorite toppings and enjoy!
  • Side dish– Serve flatbread as a side dish for curries, stews or casseroles.

Are flatbread and naan the same?

No flatbread and naan are two different bread. Naan is generally thicker, more doughy and fluffier in texture.

This is a fantastic naan recipe (and it needs just 2 ingredients!).

2 Ingredient Greek Yogurt Dough Naan Bread Recipe

More delicious EASY bread recipes

oatmeal flatbread

2 Ingredient Flatbread (No flour, No yeast!)

5 from 253 votes
These quick and easy flatbreads need just TWO ingredients and no yeast- Just blended oats! Made with no flour, they are versatile, chewy and durable, and are naturally gluten free, vegan, dairy free and wheat free!
Servings: 4 flatbreads
Prep: 2 minutes
Cook: 3 minutes


  • 9 tablespoon rolled oats gluten-free, if necessary
  • 1/4-1/3 cup milk of choice * see notes
  • 1/4 teaspoon sea salt optional
  • 1-2 teaspoon herbs and spices of choice as desired (optional)


  • Blend your rolled oats until a fine powder remains.
  • In a mixing bowl, combine the flour and non-dairy milk. Stir to combine. Add the salt and any optional extra seasonings. Mix.
  • Spray/coat a non-stick pan with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon or a spatula, spread into a thin circle (6-8” diameter).
  • Turn on the heat to medium-high. Cook for 2-3 minutes or until you can see dry patches on the top surface. Cook for 2-3 minutes or until you can see dry patches on the top surface. Flip and cook for another 2-3 minutes on the second side. Remove from the pan and repeat the process until all the batter is used up.
  • Let flatbreads cool before using.


* Start with 1/4 cup and only use 1/3 cup of the batter is too thick. 


Serving: 1flatbreadCalories: 53kcalCarbohydrates: 9gProtein: 2gFat: 1gSodium: 166mgPotassium: 49mgFiber: 1gCalcium: 26mgIron: 1mgNET CARBS: 8g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. What a fun idea! I love oats in the morning, and I love oats at midday…so it stands to reason that I would also love oats at night. In pizza form. YES! 🙂

  2. Definitely needs some pizza toppings on this. Yummm. Crazy that it’s only 2 ingredients!

  3. Drat, can’t have oats either! Guess I’m stuck with coconut! I love these recipes, but there’s always something I can’t have. I keep trying though!

  4. I have dabbled in Paleo type of eating…and going without breads/wraps is the worst!! This is a great option!! I am going to go grain-free in December…so I would probably have to play with coconut flour…

  5. I see you found my small sauce recipe stash too, thank you for linking to those! I’m thinking cinnamon raisin flatbread ice cream burrito with caramel sauce next time I make it. Oh and sprinkles…duh!

  6. Baked sweet potatoes? No fail, ace every time. A cake? Shoot me.

    Hopefully these flatbreads are NOT the latter case for me!

  7. Hi,

    I’d like to try this recipe however would you please tell me what the T stands for in “1/2 cup + 1 T gluten free rolled oats” ?

    Sorry if the question seems stupid or awkward.

    Thanks for your feedback.


  8. I admit I almost cried when I found this recipe (linked from the Chunky Monkey Breakfast Pizza recipe). It is SO DIFFICULT to find wheat, soy, and egg-free crust recipes. I’m so excited to try this!!!

    1. I totally agree with Kristen’s comment above!!! My toddler is sensitive to most of the common allergens but she gobbled two of these up in a matter of minutes! I can’t wait to try the different variations. I’m curious if you have tried making a big batch of these and freezing them? Thank you SO MUCH for this recipe!