The Easiest Flatbreads in the World!

5 flatbreads stacked on each other on wooden board

Print Recipe

5 from 2 votes

These homemade flatbreads are quick, easy and only require 3 main ingredients. No yeast required!

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: Universal

Servings: flatbreads

Author: Chris Collins

Cost: £1 / $1

Equipment

Large Mixing bowl & Whisk
Frying Pan & Tongs
Rolling Pin
Brush (for oil)
Sharp Knife & Chopping Board
Spatula

Ingredients

7oz / 200g / 1 tightly packed cup Plain/All Purpose Flour
6.3oz / 180g / 3/4cup Plain Natural Yogurt (unsweetened)
1 1/2 tsp Baking Powder (not baking soda!)
1/2 tsp Salt
8 tsp Olive Oil (optional)

Instructions

Whisk together flour, baking powder and salt in a large mixing bowl. Make a well in the centre then pour in the yoghurt. Roughly combine with a spatula until it starts coming together, then form 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. If you need to add more flour work in a pinch at a time.
Dust some flour on a flat surface and knead for a few minutes 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.
Use a sharp knife to divide into 4, then roll into circles around 8" 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 high heat and add a flatbread oil-side-down when the pan just about begins to smoke. Brush the top of the flatbread with oil. Allow the dough to puff up and lightly char for about 60-90 seconds. Flip and leave to lightly char on the other side, another 60-90 seconds. Remove from pan and repeat (see notes for garlic butter).

Video

Notes

a) Yoghurt - 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 yoghurt 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 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.

e) Calories - per flatbread (4 in total).

Nutrition