Easy 2 Ingredient Yogurt Flatbreads
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 flatbreads
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Calories
131 kcal
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Cuisine
Middle Eastern
Easy 2 Ingredient Yogurt Flatbreads
Description
Easy 2 Ingredient Yogurt Flatbreads rely on the simple combination of Greek yogurt and self-raising flour, mixed and rested to develop the dough's consistency. Divided into eight portions and rolled out thinly with a little oil, they cook in a hot non-stick frying pan for brief intervals, allowing the flatbreads to develop brown spots that signal doneness without burning. The quick pan-cooking preserves a soft interior with a pleasant surface texture. These flatbreads work well as an accompaniment to Middle Eastern or North African dishes like vegetable traybakes or tagines, providing a mild, slightly tangy bread option.
The recipe involves limited active preparation time, but the dough needs a 20-minute rest at room temperature to relax the gluten and help with rolling out. This resting period ensures easier handling and a better final texture. The resulting flatbreads are best enjoyed fresh from the pan while still warm and flexible.
Use a small amount of oil both to roll out the dough to prevent sticking and to lightly grease the pan for even cooking. The quick flips during cooking develop beautifully spotted surfaces indicative of done flatbreads, with no need for extended cooking that might dry them out.
Ingredients
- 250 g Greek yogurt plain, full fat
- 250 g self-raising flour AKA self rising flour
- oil for rolling out
Instructions
- Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature.
- Divide the dough into 8 and roll into 8 balls.
- Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.
- When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots (but not burnt!!)
- Flip the flatbread over and cook on the other side for a further 20 seconds, or until covered in brown spots and cooked through.
- While the first flatbread is cooking, roll out the second flatbread so it is ready.
- Put the cooked flatbread on a plate and repeat the process, until all the flatbreads are cooked.
- Serve with Moroccan Spiced Vegetable Traybake or your favourite tagine.
Notes
- Allow 20 minutes for the dough to rest at room temperature before cooking for better texture.
- Use a little oil on the work surface to prevent sticking while rolling out the dough.
- Cook flatbreads until brown spots appear; avoid burning by using high but controlled heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8flatbreads
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Cholesterol | 1mg | 0% |
| Sodium | 11mg | 0% |
| Potassium | 75mg | 2% |
| Sugar | 1g | 2% |
| Calcium | 39mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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