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 roll, 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, no rise time as they are no yeast flatbreads and no bread maker needed. All the satisfaction that you have made bread with your own hands with minimal fuss.
These flatbreads are so soft and pliable that they are perfect for wraps. Great for using in lunches when the kids go back to school.
If you are looking for more homemade bread recipes, why not try Slow Cooker Bread, Naan Bread, Easy Bagel Recipe or White Bread Loaf?
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Why You Will Love Them
- Quick - Think that homemade bread takes too long? Think again! This flatbread recipe is ready in just 5 minutes. Don't worry about rolling them into perfect circles, they are meant to look homemade!
- Only 3 ingredients - No fancy ingredients needed here. Just ingredients you probably already have in your kitchen.
- No bread maker needed - No fancy equipment needed either, just your hands.
- Low calories - Just 170 calories per flatbread. You could make smaller ones too if you wanted lower calories.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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. But you might like that.
- 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, yogurt will relax the gluten and it makes the bread a little more tender. We used a fat free natural yogurt. Yogurt flatbreads are the best. To make these vegan, you can use coconut yoghurt.
- Baking powder - This adds some lightness to the bread. Make sure it is in date, otherwise it won't work.
Variations
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 into the dough. Dried herbs work well too. A little bit of chilli powder works well too.
How to Make Flatbreads - Step by Step
- Step 1: Put the dry ingredients into a large bowl.
- Step 2: Stir in the yogurt and mix with a spoon until it forms a dough. If it is still really wet, add some more flour.
- Step 3: 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.
- Step 4: 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.
Ways to Use Homemade Flatbreads
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. This makes them perfect for dipping into some homemade hummus or homemade tzatziki.
Use them for homemade kebabs with our Lamb Souvlaki, Chicken Kebabs or Vegetable Halloumi Skewers.
We also use them instead of naan to go with a homemade curry. Tip - brush a little melted butter on them before cooking.
We also like them as something a little different to dip into soup. Why not try our Slow Cooker Vegetable Soup, Easy Tomato Soup or Cauliflower and Broccoli Soup.
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.
- Make sure each dough piece is about the same size so that you end up with equal sized flatbreads.
Frequently Asked Questions
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.
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 180°C/350°F/Gas 4 for about 10 minutes, until they puff up.
Recipes That Use Flatbreads
If you’ve tried this easy flatbread recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Easy Homemade Flatbread
Ingredients
- 250 g (2 cups) Self-raising flour
- 0.5 tablespoon Baking powder
- 250 g (1 cups) 0% Natural yogurt
Instructions
- Put 250 g Self-raising flour and 0.5 tablespoon Baking powder into a large bowl and then stir in 250 g 0% Natural yogurt.
- 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.
Recipe 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 wholewheat 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.
- Make sure each dough piece is about the same size so that you end up with equal sized flatbreads.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Peter Connors says
Sensational
Kelly Snyder says
Made these just now and they were great. Soft and tender. Use a cast iron on medium and will be awesome.
Dannii says
Your comment reminded me how good they were, so I made them again today. So glad you enjoyed them too.
Kelley says
Looking to make this low carb - Can I use almond or coconut flour instead?
Dannii says
I haven't tried it myself. I wouldn't recommend it, as it will totally change the texture.
Tilly says
Can these be oven cooked? I’d like to try and use them as a sort of pizza base
Dannii says
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.
Sam says
Great simple recipe
Eddie says
Hi can you make the dough then store in the fridge if you can how long for
Thanks
Dannii says
Yes, you can keep the dough in the fridge and it will be fine for around 12-24 hours. I wouldn't recommend any longer though.
Ljubica says
My mom use to make this in former Yugoslavia ,lot of Turkish cuisine
we love them ,now I want to try ,but I will do one bach with GF flour .
maybe one with Buttermilk .?