Easy Two Ingredient Yogurt Flatbreads Recipe
This easy two-ingredient yogurt flatbread recipe is a quick and delicious way to make soft, fluffy flatbreads at home using just Greek yogurt and self-raising flour. Perfect for a simple snack or as a side for your favorite dishes, these flatbreads are pan-fried to golden perfection and ready in under an hour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 49 minutes
- Yield: 8 flatbreads
- Category: Side Dish
- Method: Frying
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Flatbread Ingredients
- 250 g (1 cup) Greek Yogurt
- 250 g (2 cups) self-raising flour (see notes if using all-purpose/plain flour)
- A little rapeseed oil, to fry
Instructions
- Mix the dough: Put the self-raising flour in a mixing bowl, add the Greek yogurt, and mix together until combined.
- Knead the dough: Use your hands to knead briefly until you have a pliable, soft, and non-sticky dough.
- Rest the dough: Mist the bowl with a little oil, add the dough, coat it lightly with oil, and cover the bowl. Leave it to rest at room temperature for up to 30 minutes.
- Divide the dough: Cut the dough into 8 equal sections, each roughly the size of a large egg.
- Roll out the flatbreads: Lightly dust your work surface with flour and roll each dough section into a flatbread about 16 cm (6 inches) in diameter.
- Prevent drying: Keep the rolled flatbreads covered with plastic wrap to prevent them from drying out, taking care not to stack them to avoid sticking.
- Heat the pan: Heat a non-stick frying pan or skillet over high heat and add a teaspoon of rapeseed oil.
- Cook the flatbreads – side one: Lower the heat slightly and pan-fry each flatbread for about 1 minute, until they start to color and puff up.
- Cook the flatbreads – side two: Flip the flatbread and cook for another 30 seconds, or until the surface has brown spots. Repeat for all flatbreads.
- Serve or reheat: Serve the flatbreads immediately, or allow to cool and quickly pan-fry again to reheat before serving.
Notes
- If using plain/all-purpose flour instead of self-raising flour, add 1½ teaspoons of baking powder and ½ teaspoon of salt to the flour before mixing.
- The flatbreads are best eaten fresh but can be stored in an airtight container for a day or two.
- Rapeseed oil is preferred for frying due to its mild flavor and high smoke point, but you can substitute with vegetable or olive oil if desired.
- Do not stack rolled flatbreads prior to cooking as they might stick to each other.
