Easy 2 Ingredient Flatbread (no yeast, no kneading)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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resting time:
20 mins
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Total Time
35 mins
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Servings
6 flatbreads
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Calories
182 kcal
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Course
Side Dish
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Cuisine
International
Easy 2 Ingredient Flatbread (no yeast, no kneading)
Description
The Easy 2 Ingredient Flatbread combines Greek yogurt and self-raising flour to create a workable dough without the need for yeast or kneading. After mixing the ingredients until just combined, the dough is rested to allow the flour to hydrate fully, improving handling and resulting texture. Dividing the dough into portions and rolling them thin creates individual flatbreads suitable for quick cooking.
This flatbread provides a tender, slightly chewy bite with subtle tanginess from the yogurt. The absence of yeast means no rising time is necessary beyond the brief rest. The recipe's simplicity and scaling flexibility make it ideal for quick home baking when traditional bread methods or ingredients are unavailable.
These flatbreads can be served alongside dips, used to wrap fillings, or lightly toasted. Their mild flavor pairs well with both savory and sweet accompaniments, offering versatility in meal planning.
Ingredients
This recipe can be scaled to any size, as long as the weights of both the yoghurt and the flour remain equal.
- 250 grams Greek yoghurt full-fat, plain, 1 US cup/8 oz
- 250 grams self-raising flour 2 US cups/8 oz
- ½ teaspoon salt optional but recommended
**Weigh for precision, avoid cup measurements if possible.
Instructions
- Start by adding the self-raising flour, the Greek yoghurt and salt (if you are using it) to a large bowl.
- With a spoon or spatula, bring the dough together as much as possible. It might look a bit crumbly at this stage.
- Set the spoon aside and form the dough into a ball using your hands. Ensure you gather any remaining dry flour at the bottom of the bowl. No need to knead, just get it well mixed into a single mass.
- Let the dough rest for 20 minutes. This time allows the flour to absorb more moisture, making the dough easier to handle and ensuring a better texture for the flatbreads.
- On your work surface, spread a thin layer of oil or lightly dust it with flour.
- After 20 minutes, shape the dough ball into a sausage shape.
- Using a sharp knife, slice the dough into six equal portions.
- Roll each piece of dough to about 5mm (0.2") thickness, shaping it into any shape you prefer.
- Place the rolled flatbreads on a sheet of parchment or baking paper, ready for baking.
- Heat a large frying pan over medium-high heat, without any oil, butter or cooking spray.
- Once the pan is hot, add a rolled-out piece of dough to the pan and cook for about 1.5 - 2 minutes per side or until it's lightly browned with some brown spots.
- Repeat the process for all the flatbreads. Keep the cooked ones on a plate under a clean kitchen towel to stay warm and soft.
- For an extra touch, brush the tops of the warm flatbreads with plain melted butter, garlic butter or herb butter. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6flatbreads
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 215mg | 9% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 25IU | 1% |
| Calcium | 55mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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