These soft, slightly charred and yeast free Homemade Flatbreads couldn't be easier - they only have 3 ingredients and they are cooked in 5 minutes. Just mix together the flour, yogurt and baking powder and heat in a dry pan until they puff up. Use them as a wrap, dip them in hummus, or use them as a pizza base.
These easy flatbreads can be ready in under 5 minutes with no fancy ingredients and no bread maker needed. All the satisfaction that you have made bread with your own hands with minimal fuss.
They are so soft and pliable that they are perfect for wraps. Great for using in lunches when the kids go back to school.
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What you will need
- Flour - We have used self raising flour as it helps to get these flatbreads lovely and fluffy. We have tried it with whole wheat flour before, but they are far too dense for our liking.
- Yogurt - You might this this is a strange ingredient in bread, but there is a reason for it. Yogurt is added to dough to tenderise it. Because of its acidity, yoghurt will relax the gluten and it makes the bread a little more tender. We used a fat free natural yogurt.
- Baking powder - This adds some lightness to the bread. Make sure it is in date, otherwise it won't work.
A full ingredients list with measurements is in the recipe card below.
How to make flatbreads - Step by step
One: Put the dry ingredients in a large bowl.
Two: Stir in the yogurt and mix with a spoon until it forms a dough. If it is still really wet, add some more flour.
Three: Put onto a floured work surface and knead for a few minutes. Divide the dough into 6 pieces. Using a rolling pin, roll each piece of dough into 8-inch circles.
Four: Heat a large pan (cast iron is best) over a medium heat (don't add oil). Add 1 flatbread at a time and cook for 2 minutes on each side.
Why should you try it?
- Ready in just 5 minutes
- Only 3 ingredients
- No bread maker needed
- Just 170 calories per flatbread
Where do flatbreads come from?
Flatbreads have been eaten for over 16,000 years. In 2018 charred bread crumbs were found in Jordan, in the Middle East, dating to 14,400 BC. Analysis showed that they were probably from a type of flatbread.
Health benefits
These are relatively low calorie flatbreads, as there are very few ingredients in them and we have used 0% fat natural yoghurt to make them. These are just 170 calories per flatbread, as no olive oil is used in the ingredients or cooking.
This makes them perfect for dipping in to some homemade Roasted Carrot Hummus or Homemade Tzatziki.
Ways to use them
These easy flatbreads are so versatile! We use them as a base for a quick and healthy pizza, I stuff them with chunks of grilled chicken and salad for a sandwich or I slice them up and dip them into some home made dip like the hummus above or baba ganoush.
We also use them instead of naan to go with a homemade curry. Tip - brush a little melted butter on them before cooking.
FAQs
These flatbreads freeze really well and they are so handy to have in the freezer for a quick meal or snack. Stack them with baking paper in between each flatbread and then wrap in clingfilm and defrost each one as and when you need it.
If you want to make a gluten free version of this delicious flatbread, simply swap the self raising flour for a good gluten free flour.
Yes, you can and it will add a nice nutty flavour. However we find that they are too dense, but that is a preference thing.
This is the basic recipe for flatbreads, however there are lots of options when it comes to flavouring them. Try crushing up some fresh garlic and chopped fresh herbs like parsley or coriander and mixing it in to the dough. Dried herbs work well too. A little bit of chilli powder works well too.
Yes, these make an awesome pizza base and we have a recipe just for that. Take a look at our Flatbread Pizza.
Yes, you don't to cook these in a pan on the hob. Place them on a baking tray in a preheated oven at 180C for about 10 minutes, until they puff up.
Extra Tips
- Add some extra flavour to these flatbreads by adding some fresh herbs (parsley or coriander work well) or some garlic granules.
- Use these as a naan bread alternative to go with a curry. Brush some melted butter on them before cooking.
- Give these a nice nutty flavour by using whole wheat flour instead.
- These are best eaten straight away, however you can store them in an air tight container and then popped under the grill for a minute before serving again.
- If you make too much, just wrap a ball of dough in clingfilm (Saran wrap) and freeze for use later.
Recipes that use these flatbreads
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Recipe
Easy Homemade Flatbreads recipe
Ingredients
- 250 g Self-raising flour
- 0.5 tablespoon Baking powder
- 250 g 0% Natural yogurt
Instructions
- Put the dry ingredients in a large bowl and then stir in the yoghurt.
- Mix with a spoon until it forms a dough. If it is still really wet, add some more flour.
- Put onto a floured surface and knead for a few minutes.
- Separate into 6 pieces and then roll them out into 8 inch circles.
- Heat a large pan (no oil) and add 1 flatbread at a time and cook for 2 minutes on each side.
Notes
- Add some extra flavour to these flatbreads by adding some fresh herbs (parsley or coriander work well) or some garlic granules.
- Use these as a naan bread alternative to go with a curry.
- Brush some melted butter on them before cooking. Give these a nice nutty flavour by using wholewheat flour instead.
Kelly Snyder
Made these just now and they were great. Soft and tender. Use a cast iron on medium and will be awesome.
Dannii
Your comment reminded me how good they were, so I made them again today. So glad you enjoyed them too.
Kelley
Looking to make this low carb - Can I use almond or coconut flour instead?
Dannii
I haven't tried it myself. I wouldn't recommend it, as it will totally change the texture.
Tilly
Can these be oven cooked? I’d like to try and use them as a sort of pizza base
Dannii
No, they need a really intense burst of heat to cook, which is why they are done in the pan. You can still use them as a pizza base though. Cook them first, add toppings and then put under the grill until everything melts.