An easy and delicious flatbread recipe using just a few ingredients. A base of Greek yogurt, flour and a little baking powder. Its similar to a
naan bread or a pitta.These can be whipped up in no time and, slathered with yummy garlic butter can be eaten on their own,as part of a lunch stuffed with salad and cold meat, or even a dinnertime kebab.The choice is yours. With so few ingredients this is a great one for the kids to do. Cooked dry on the stove, this bread takes just a few minutes to crisp and bubble up. You can add other ingredients-chilli flakes for a little heat or cheese if you wish to make it more savoury. This really is very versatile and you need never run out of bread again. I didn't have plain flour so used bread flour and it worked out well but if you prefer using plain flour that is totally fine.
Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:- measure out the flour,yoghurt and baking powder.
Make the garlic butter- melt butter in a bowl, add the garlic, pepper and parsley and mix well.
Add the flour, salt and baking powder to a bowl and mix through.
Add the yoghurt
Fold the flour into the yoghurt with a spatula then use your hands to bring it all together to form a ball.
The dough should come away cleanly from the side of the bowl.
Once the dough is formed into a smooth ball, place it on a floured surface.
Using a knife divide the dough into 6-8 balls.
Working with one ball of dough at a time, roll each one out,turning a little after each roll to help form a circle. If it becomes sticky dust with a little more flour.Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.
Brush the top of the flatbread with the garlic butter
Heat a dry pan to medium heat and place the bread butter side down in the pan.
Once the flatbread begins to rise and bubble (2-3mns) check its ready to turn by lifting slightly with a turner.
When golden brown flip over and fry for a further 1-2 mns
Once cooked remove from the pan and lay on some kitchen roll,cover to keep warm whilst you cook the remaining flatbreads
Store at room temperature for upto 3 days and reheat for 1-2 mns in a pan before use or in a toasty bag in the toaster.
Easy swaps :-
Bread flour for plain, gluten free or chickpea flour.
Greek Yoghurt for any natural yoghurt.
Ingredients
Directions
Prep:- measure out the flour,yoghurt and baking powder.
Make the garlic butter- melt butter in a bowl, add the garlic, pepper and parsley and mix well.
Add the flour, salt and baking powder to a bowl and mix through.
Add the yoghurt
Fold the flour into the yoghurt with a spatula then use your hands to bring it all together to form a ball.
The dough should come away cleanly from the side of the bowl.
Once the dough is formed into a smooth ball, place it on a floured surface.
Using a knife divide the dough into 6-8 balls.
Working with one ball of dough at a time, roll each one out,turning a little after each roll to help form a circle. If it becomes sticky dust with a little more flour.Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.
Brush the top of the flatbread with the garlic butter
Heat a dry pan to medium heat and place the bread butter side down in the pan.
Once the flatbread begins to rise and bubble (2-3mns) check its ready to turn by lifting slightly with a turner.
When golden brown flip over and fry for a further 1-2 mns
Once cooked remove from the pan and lay on some kitchen roll,cover to keep warm whilst you cook the remaining flatbreads
Store at room temperature for upto 3 days and reheat for 1-2 mns in a pan before use or in a toasty bag in the toaster.
Easy swaps :-
Bread flour for plain, gluten free or chickpea flour.
Greek Yoghurt for any natural yoghurt.
these are deffo for us with my dhal on Sat night!
Going to try this 👍 can’t buy decent NaN breads here in Spain 🇪🇸
Fantastic recipe! So easy and my family wolfed them down! Thank you x
I’ve just made these and they are lovely- just low fat fromage frais as had some to use up and worked fine