Homemade Turmeric Flatbread

Ananda Headshot Ananda Kaplan

These deliciously fluffy and slightly charred homemade turmeric flatbreads couldn’t be easier to make (check out our how-to video). Even though they are yeast-free, you still get all the satisfying tastes and textures of homemade bread without the fuss. The turmeric/black pepper combo adds great flavor and is an anti-inflammatory, antioxidant, anticancer, and mood-supporting boost.

These versatile flatbreads are sure to become a household staple. Use them as a base for your favorite healthy sandwiches, serve them with tasty dips, curries, and soups, or transform them into pizzas. They can also be prepared gluten-free or vegan. Try adding different herbs and spices to add variety to the flavor profile. These flatbreads store and freeze well and can be quickly reheated. They are a great addition to any meal!

Homemade Turmeric Flatbread

Serves: 4


  • 1 ¼ cup all-purpose flour or gluten-free flour (my favorite is Pamela’s gluten-free bread flour or Bob’s Red Mill 1 to 1 baking mix)

  • ½ cup yogurt (dairy or non-dairy)

  • ¼ teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon turmeric

  • Sprinkle of black pepper

Optional addition flavorings: 1/2 teaspoon dried herbs (oregano, basil, rosemary, thyme, or Italian seasoning) or 2 teaspoons chopped fresh herbs (basil, cilantro, rosemary, thyme, or oregano) or ¼ teaspoon other spices (cumin, garlic, coriander or paprika)


  1. Whisk together the flour, salt, turmeric, black pepper, and baking powder in a large bowl. Add in the yogurt, and with a wooden spoon or rubber spatula, mix until the ingredients come together.

  2. Use your hands to bring the dough together fully. If using all-purpose flour, transfer to a lightly floured surface and knee for five minutes until the dough feels smooth. If using gluten-free flour, kneed the dough in the bowl for 2 minutes until the dough feels smooth.

  3. Cover the dough with a damp, clean kitchen towel or parchment paper and let it rest for 20 minutes.

  4. Divide dough into 4 equal pieces. Form each piece into a ball and place between two pieces of parchment paper or on a lightly floured surface. Using a rolling pin or your hand flatten each ball of dough to approximately 1/4 inch thick round.

  5. Heat a nonstick or cast-iron skillet over medium high heat and add a tiny bit of oil or butter or ghee and cook the flatbreads for 2 to 3 minutes, flip it when it begins to puff up and is golden brown then cook for 1 to 2 more minutes on second side.

Storage: Store any leftovers in an airtight container for up to 5 days in the fridge. You can reheat them on a warmed skillet with no oil or butter for a couple minutes on each side. Or you can place them in a 400°F oven for five minutes.

Freezing Instructions: Freeze flatbread in freezer safe container stacking the flatbread and separating each piece with parchment paper. Thaw flatbread in refrigerator overnight and then reheat.

Serve it with: Lentil soup, broccoli leak soup, carrot ginger soup, curry butternut squash soup, curry salmon, white bean and tomato stew

Dip it with: Beet hummus, carrot hummus, edamame yogurt dip

Top it with: (All sandwich, taco and bagel toppings work well)

  • Cream cheese + smoked salmon + avocado + capers + arugula
  • Hummus + tomatoes + cucumbers + parsley + feta
  • Tuna or Chickpea salad + lettuce + tomato + pickles
  • Any roared vegetables + hummus + baby spinach
  • Black beans + lettuce + tomato + avocado + salsa + jalapeños

Turn it into a pizza: Marinara sauce or pesto + cooked veggies (personal favorite is spinach and mushrooms)+ mozzarella. Add toppings and bake in a 450°F oven for five minutes until the cheese has melted. Finish with fresh basil.

Nutrient highlights

Yogurt: Yogurt is a fermented dairy product known for its creamy texture and variety of flavors. It is an excellent source of calcium, essential for healthy bones and teeth, and is rich in probiotics, beneficial bacteria that support gut health and enhance the immune system. Yogurt provides a good dose of protein, promoting muscle maintenance and growth. It also contains important vitamins and minerals, including vitamin B12, which is vital for brain health and the production of red blood cells, phosphorus, magnesium, and potassium, which aid in metabolic health and maintaining normal blood pressure levels.

Turmeric: Turmeric is a vibrant yellow spice celebrated for its anti-inflammatory and antioxidant properties, primarily due to its active compound, curcumin. It supports joint health and may reduce symptoms of arthritis. Turmeric aids in digestion and can help protect against stomach ulcers and gastrointestinal issues. It is also linked to improved brain function and a lower risk of brain diseases, thanks to its ability to cross the blood-brain barrier. The spice is a source of vitamins and minerals, including iron, manganese, fiber, and vitamin B6, enhancing overall health.

Black Pepper: Known as the “king of spices,” black pepper is not just a flavor enhancer but also a nutrient powerhouse. It contains piperine, which not only gives it its pungent flavor but also boosts the absorption of beneficial nutrients like selenium, vitamin B, and beta-carotene from other foods. Black pepper has antioxidant and anti-inflammatory properties, potentially reducing the risk of chronic diseases. It supports digestive health by stimulating hydrochloric acid production, aiding in the digestion of proteins. Black pepper is also a modest source of other minerals, including manganese, iron, and potassium, contributing to cardiovascular health and overall wellness.

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