Go Back
–+ servings
A stack of homemade flatbreads on a wooden surface.
Print Recipe
4.79 from 78 votes

Easy Homemade Flatbread

These easy homemade flatbreads are soft, fluffy and made with no yeast. Cook them in a dry pan and serve with dips, wraps or salads.
Prep Time3 minutes
Cook Time4 minutes
Total Time7 minutes
Diet: Low Fat, Vegetarian
Allergen: Dairy, Gluten
Servings: 6 people
Calories: 174kcal
Author: Dannii Martin

Ingredients

  • 250 g of Self-raising flour
  • 0.5 tablespoon of Baking powder
  • 250 g of 0% Fat Free Greek yogurt
UK Metric Measures - US Customary Measures

Instructions

  • Put 250 g of Self-raising flour and 0.5 tbsp of Baking powder into a large bowl and then stir in 250 g of 0% Fat Free Greek yogurt.
  • Stir with a spoon until it forms a dough. If it is still really wet, add some more flour. Use your hands to bring it all together.
  • Put the dough onto a floured work surface and knead for a few minutes until smooth and pliable.
  • Divide the dough into 6 pieces.
  • Using a floured rolling pin, roll each piece of dough out. Use a knife to cut into 8-inch circles.
    • Cutting them into neat circles is not vital, but we like a nice round flatbread.
  • Heat a large flat pan over a medium heat (don't add oil). Add 1 flatbread at a time and cook for around 2 minutes (bubbles will start to form in the dough).
  • Flip the flatbread over and cook for a further 2 minutes.
  • Repeat with the remaining flatbreads.

Notes

  • Use thick Greek yogurt for the best texture. If the yogurt is too runny, the dough will be sticky and you may need to add more flour.
  • Do not add too much extra flour when rolling. A little flour stops the dough sticking, but too much can make the flatbreads dry.
  • If the dough feels too sticky, add a small spoonful of flour at a time until it is easier to handle. If it feels too dry, add a little more yogurt.
  • Do not over-knead the dough. It only needs a couple of minutes to become smooth. Too much kneading can make the flatbreads tougher.
  • Roll them fairly thin, but not paper-thin. If they are too thick, they may stay doughy in the middle. If they are too thin, they can become crisp rather than soft.
  • Make sure the pan is hot before adding the flatbread. A medium-high heat gives those golden spots and helps the flatbread puff slightly.
  • If the flatbreads are browning too quickly but still feel doughy, turn the heat down a little. Every hob and pan is slightly different.
  • Keep cooked flatbreads wrapped in a clean tea towel while you cook the rest. This helps them stay soft and warm.

Nutrition

Serving: 1flatbread | Calories: 174kcal | Carbohydrates: 33g | Protein: 7g | Sodium: 227mg | Potassium: 248mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.4mg | Calcium: 132mg | Iron: 0.5mg

See this recipe on the site by scanning this QR code:

QR Code