Updated: Apr 26
These are the easiest flatbreads in the world, they take 10 minutes to make, use only 2 main ingredients (yoghurt and flour), and there’s no need for yeast, proving or kneading. They're soft and fully and can be rolled thick or thin depending in what you're having for dinner. These flatbreads can be eaten brushed with butter and garlic with a curry, topped with tomato and cheese and made into a pizza, rolled thin and used as a wrap for a burrito or homemade kebab, or simple eaten as a starter with olive oil to dip in.
Makes around 4-6 flatbreads
160g self-raising flour (or same quantity of plain flour and 1 tsp baking powder)
140g any yoghurt (greek, natural, goat curp, fromage frais)
1/2 tsp salt (smoked or regular)
1/2 tsp black pepper
1/2 tsp any sugar (caster, granulated)
1 tsp spices (nigella seeds, fennel seeds, coriander seeds) - optional
In a bowl, mix all the flatbread ingredients together with a wooden spoon until a dough is formed. Knead gently on a lightly floured surface for 1-2 minutes until the ball is smooth.
Divide the dough into 6 equal sized balls.
Take one dough ball and roll into a rough circle shape, around 1/2 inch thick. Heat your griddle pan on a medium high heat for around 1 minute. Carefully sit the flatbread on the griddle and leave for around 45 seconds until the sides begin to puff up and the underneath is charred. Flip over and cook for a further 1 minute until both sides are cooked. Keep checking to make sure the flatbread doesn’t catch and burn.
Repeat with the rest of the dough, keeping the cooked flatbreads in on a plate covered by a clean tea towel to stop them from drying out.
To see how it's done, check out our recipe video and cook along:
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