This 2 ingredient homemade yoghurt flatbread is perfect as a side to salads, curries, soups and baked cheese. A super quick, easy and budget-friendly alternative to store-bought flatbread.
Only 2 ingredients
I absolutely love this homemade flatbread recipe, created by Arum Nixon for Westfield Warringah Mall last winter. It’s homemade so I know EXACTLY what does in. In fact, you will only need 2 ingredients, 3 if you count the optional pinch of salt.
Many, if not most, ready-made flatbreads, naans and pizza bases contain many more additives than I am prepared to list here. So this is a much healthier option for you. And, if you are anything like me, you will always have flour and plain yoghurt on hand.
The flatbread recipe actually calls for self-raising flour but you can easily make it yourself if you have plain flour and baking powder. If you only have plain flour, you can make it into self-raising flour by adding 2 teaspoons baking powder then sifting the mixture a few times to distribute the baking powder through the flour evenly.
Quick and easy to make
This easy homemade flatbread is a breeze to make, too.
You simply mix equal weights of self-raising flour and yoghurt, with a pinch of salt if you like, then knead. Leave the dough to rest for 30 minutes for the lactic acid in the yoghurt to activate. This will help make the flatbreads fluffy.
But, if you’re impatient or stuck for time, you can use the mixture straight away. Expect the bread to be more on a thinner and crispier side, but just as delicious.
Whilst you can make them in a frying pan or grill pan on the stove, I like to barbecue them in summer. Heat barbecue to medium heat, then lower the heat to low when cooking them.
What to serve yoghurt flatbread with
It’s totally up to you. Think of any dish that you already serve flatbread or naan with.
And, of course, you could pre-cook them then top with Berbere-spiced mince and pinenuts for African-inspired pizzas. Yum!
- 150 g self-raising flour plus extra for dusting
- 150 g plain Greek yoghurt
- pinch salt (optional)
- Place the yoghurt, flour and salt, if using, in a mixing bowl and stir with a spoon to combine.
- Dust a surface with flour, turn out the dough and knead until a smooth soft dough forms, adding a little more flour if the dough is too sticky.
- Wrap in cling film and leave on
the bench to rest for half an hour (you can skip this step if rushed for time, see note above).
- Divide the dough into 6 balls and roll each out to about 4mm thin.
- Place a dry non-stick frying pan over medium heat. Add the flatbreads, one or two
at a time, and cook, turning after 1-2 minutes when they bubble and darken on the
underside. Cook for a further minute on the other side and set aside while you cook
the remaining flatbreads.