Easy Yogurt Flatbreads

7oz / 200g / 1 packed cup Plain/All Purpose Flour
7oz / 200g / ~3/4cup Plain/Natural Yogurt (unsweetened)
1 1/2 tsp Baking Powder (not baking soda!)
1/2 tsp Salt
8 tsp Olive Oil

In a large mixing bowl, whisk together flour, baking powder and salt. Make a well in the centre then pour in yogurt. Roughly combine with a spatula until it starts to come together, then begin forming into a ball with your hands. The texture should be very slightly tacky, but not so much it sticks to your fingers. The perfect consistency will take all the dough off the edges of the bowl.

Dust some flour on a flat surface and knead for 4-5mins until nice and smooth/lump free, adding more flour as you go. The kneading process will dry out the dough so don’t add too much or it’ll throw off the consistency and cause the flatbreads to crack/come out hard.

Loosely cover with a tea towel or cling film and leave for 20-30mins. If you’re pushed for time skip this part, the flatbreads will just be slightly less puffy.
Use a sharp knife to divide into 4, then roll into circles around 7″ wide. Brush one side of each of them with olive oil (just enough to lightly coat the surface, around 1 tsp per side should suffice).

Heat a pan over medium-high heat, and when it just about begins to smoke add in a circle of dough oil-side-down. Brush top with oil. Allow the dough to puff up and lightly char, then flip and leave to lightly char on the other side. Remove from pan and repeat (see notes for garlic butter).


a) Yogurt – You can also use Greek Yogurt for this. In all cases just make sure it’s plain and not flavoured (vanilla etc). If at any point you run out of yogurt but the dough is still dry, you can add a dash of water.

b) Flatbread Texture – I like mine almost like a naan, so a little crispier/firmer and to have some char (extra flavour!). Hence frying at medium-high heat. You can make softer/flimsier flatbreads, just cook at slightly lower heat for a little longer. This won’t be the last time you make this recipe so just have a play around with the heat to find perfect texture for you!

c) Make Ahead/Storage – You can make the dough, roll into rounds and stack (with baking paper in between) in the fridge for a couple of days. Or, you can completely cook them, allow them to cool, then cover and store at room temp for a couple of days. Can also be frozen, just defrost at room temp or bake at 180C/356F for a few mins until heated through if you want to serve hot.

d) Garlic Butter – To make the garlic butter combine 2 tbsp/30g/1oz butter with 1 minced clove of garlic (trust me a little goes a long way). You can also add 2 tsp fresh herbs – parsley, coriander/cilantro and rosemary all work perfectly. Just brush this over once they’re cooked.

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