2 Ingredient No Flour Flatbread (No yeast!)


5 from 295 votes
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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 295 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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.

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Recipe Rating


  1. 5 stars
    This was a great idea! I added a little over 1 tbsp fat free mozzarella to the batter, along w the herbs and spices. Turned out really good!

  2. If you bake them really thin & crispy, then cut into smaller pieces, you have taco chips!!! (for anyone else who is both gluten and corn sensitive)

  3. I just made these and the first one I made came out amazing! But when I went to make the second one with the remaining batter, the pan was obviously already hot and it definitely cooked differently and burnt before it was done. So how do you bake more than one if the pan needs to be cool at the start?? Any tips or tricks?

  4. Can you tell what the oats measure after you run them through the food processor? I’d like to try making these with a bag of oat flour I already have (I don’t have a food processor) and am not sure how much to use.

  5. I’ve never used oats, I never ate oatmeal, so I’m kind of confused. Can you use the Quaker gluten free quick oats for this, or does it have to be old fashioned oats?!

  6. If you were to bake these in the oven instead of cook on the stove, what temp and how long would you bake it for? Thanks!

      1. I tried it last night and this morning with great success! Prepare as stated then i put the dough on a parchment paper lined pan. I used a spatula dipped in water (after each spread) to flatten and form dough into a pizza crust shape. I baked the crust at 425 degree for 15 minutes then topped with sauce and toppings and baked 5 minutes longer. So delicious! I made breakfast pizza for my kids today and added date sugar and cinnamon to the dough, baked 20 minutes and then let cool for a few. Topped with Kite Hill cream cheese, strawberries, coconut sprinkles and cinnamon. It was a huge hit! Thanks for this super easy and versatile recipe!

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