Yoghurt flatbread is a simple and versatile recipe made with flour, baking powder,, yoghurt, and oil. The flatbreads are moist, tender, and customizable with herbs and spices. Serve it with dips, use it as a base for pizzas or sandwiches, or enjoy it on its own as a snack.
Makes 12 small flatbreads (saucer size)
Even quantities of flour and yoghurt
INGREDIENTS:
- 350g self raising flour (2 ¾ cups)
- 1 tsp baking powder
- 350g unsweetened yoghurt (1 ⅓ cups)
- 1 tbsp olive oil
INSTRUCTIONS:
- In a bowl, combine the flour and baking powder
- Make a well in the centre and add the yoghurt and olive oil
- Using your hands, bring everything together to form a dough
- Dust a clean surface with flour and then knead the dough for a few minutes until it has come together nicely
- Divide the dough in half, then half again, until you have 12 even sized pieces
- Using your hands, roll each piece of dough in a ball then flatten. If you have a rolling pin, you can then use this to roll each piece of dough to about 2-3mm thickness
- Score each flatbread with a knife a few times
- Heat a pan over a high heat, once hot, cook each flatbread for 30 - 60 seconds on each side. Watch the heat so that they aren’t burning and you want them to start puffing up, cook through and have some brown spots on them.
- Repeat with all remaining flatbread
To serve:
- Drizzle with some plain or garlic infused extra-virgin olive oil
-
If you’d like a garlic butter, combine some garlic, parsley and butter, melt this and then brush on top of each flatbread once it is cooked
NOTES:
- This recipe requires equal amounts of flour and yoghurt. This is why I have used the measures in grams. As not everyone has kitchen scales, I have also provided the cup measurements as close to the grams as possible.
- These are best eaten fresh but if you have leftovers, store in an airtight container and reheat in a frypan for 30 - 60 seconds before serving
