Learn how to make the most delicious homemade flatbread with this easy recipe! No yeast, no special equipment or special skills required!
These flatbreads are perfect for wrapping around my grilled Chicken Souvlaki for a beautiful summer meal outside!
It seems that bread making is no longer a daunting task for many of us due to a current situation and many days spent inside the house. One needs to find a new hobby, right?
For a while conquering sourdough and rye bread became mine but once I mastered those I was onto a new challenge.
Flatbread
Lucky for me, it turned out that flatbread isn’t hard to perfect. It’s so easy I aced it on my first attempt or so I thought because when I tweaked the recipe slightly I ended up with bread so lightly, flaky and flavourful I had to share it.
Plus so many of you requested the recipe, so here you go!
The recipe
Admittedly, there are many types of flatbread. Pita, naan, lavash, roti, chapati, etc. and so many different ways of making it. The recipe I am sharing today is made using a quick, no yeast dough.
The secret ingredient is plain yogurt, which makes this bread soft, pliable and flaky! I’ve also used baking powder to give it a little leavening.
Just look at the large bubbles that form as you cook it on a screaming hot pan!
How to make it
If you use self-rising flour, which includes both baking powder and salt, you will only need two ingredients to make this bread dough. Self-rising flour and plain yogurt.
However, I prefer using plain bread flour and being able to control the raising agent and salt in my recipes. What flour you choose is up to you!
This recipe will work equally well if using whole wheat flour if that is your preference.
The method for the flatbread dough is incredibly simple. Just mix all ingredients, let it rest for 30 minutes. Divide the dough into 8 equal parts, roll out and cook on a hot pan.
For additional flavour brush the cooked flatbread with melted butter, pressed garlic and herbs like parsley, cilantro or tarragon.
Julia’s Tips
- I feel like I need to warn you that the dough will be sticky and you will need additional flour when you roll it out into thin rounds. However, I beg you NOT to add extra flour into the dough when mixing as it will result into a tougher, more dense flatbread. Trust me, I have tested this recipe more than once and have made mistakes, so you don’t have to!
- Preheat your pan until it’s smoking hot before frying the flatbreads and use vegetable oil instead of olive oil. Dip a sheet of bunched up paper towel into vegetable oil and rub the pan with it, then pop your rolled out bread dough. Repeat before each bread is cooked.
- If using self-rising flour, omit salt and baking powder.
What to eat flatbread with
This flatbread recipe is incredibly versatile and is suitable to serve alongside a variety of dishes from different cuisines. We use it as a pita bread in this Greek souvlaki recipe.
You can also serve it instead of chapatis with my Indian Meatballs with Curry Sauce. Or together with my gorgeous Mediterranean Salad with Hummus and Fried Halloumi.
You can use this recipe as a base for my 15 Minute Pizza!
These flatbreads will keep for a couple of days. They can be easily reheated in the oven or toaster. Or you can make a double portion and freeze them for another day.
Enjoy!!
Ingredients
- 300g/2 ⅓ cup plain flour
- 200g/scant 1 cup plain yogurt full fat
- ¾ tbsp baking powder
- ½ tsp salt
- 1 tbsp vegetable oil for frying
Instructions
- Mix the flour, yogurt, baking powder and salt and knead lightly until a dough forms. Cover with a tea towel and let it rest for 30 minutes.
- Divide into 6-8 portions. Roll out thinly on a generously floured surface. Preheat a frying pan until smoking hot. Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each flatbread on high until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 20-30 seconds longer.
Video
Notes
- If using self-rising flour, omit salt and baking powder.
