These two ingredient yogurt flatbreads are super easy, soft and pliable! All you need is flour and yogurt and you can make perfect flatbreads in record time. Serve with most Indian, Greek and Middle Eastern dishes.
Course: Side Dish
Keyword: Easy Flatbread Recipe, Two Ingredient Flatbreads, Yogurt Flatbreads
250g(2 cups) self raising flour (see notes if using all purpose /plain flour)
A little rapeseed oil, to fry
Put the flour in a mixing bowl, add the yogurt and mix together to combine.
Use your hands to knead briefly until you have a pliable, soft, non sticky dough.
Mist the bowl with a little oil, add the dough, coat in the oil and cover the bowl. Leave to rest for up to 30 minutes at room temperature.
Divide the dough into 8 sections, each roughly the size of a large egg.
Lightly dust your worktop with flour and roll the dough using a rolling pin to make 8 flatbreads, approximately 16cm/6inches in diameter.
Keep the rolled out flatbreads covered with plastic wrap so they don’t dry out (do not stack them as they might stick).
Heat a non-stick frying pan or skillet over a high heat and add a teaspoon of rapeseed oil.
Lower the heat slightly and pan fry the flatbread for about a minute, until it starts to colour and puff up.
Flip the flatbread over and cook for another 30 seconds or until the surface is covered in brown spots. Repeat until you have cooked them all.
Serve immediately or cool and quickly pan fry to reheat.
Can I use plain flour? If you are using plain / all purpose flour you need to add 4 teaspoons baking powder and half a teaspoon of salt. Essentially you are creating your own self raising flour which has raising agents and salt built in.
Can I use natural yogurt? I prefer to use Greek yogurt as it is strained and quite thick. If you use natural yogurt you might need to add a little less. I use 0% fat Greek Yogurt to keep this recipe slimming friendly.
How long does the dough keep? You can store the dough in a plastic bag in the fridge for 24 hours but I usually prefer to make it fresh.
Storing and Freezing Cool and store in the fridge for up to two days, pan frying to warm up before serving. Freeze, tightly wrapped and separated by baking paper, for up to three months. Thaw and reheat before serving.