Recipes Made Easy’s How to Make Really Easy Flatbreads is a simple step by step method to make these tasty breads. Flatbreads are ideal to serve with dips, used as a wrap, or served as a side with Middle Eastern style main dishes.
I cannot take all the credit for this recipe, I have made various flatbreads in the past and found them to be quite frankly a bit of a faff. That was until I tried this recipe for flatbread made with yogurt by food blogging friend Eb at Easy Peasy Foodie. if you check out her blog there are some fabulous easy peasy meals on there. But don’t forget to come back here – Just saying.
Anyway I found her recipe so quick it totally changed my mind about making my own flatbreads. I’ve played around with it and changed it a little over time and have now settled for this version which I find works well.
Place the flour, bicarbonate of soda and salt in a bowl and mix together then add the yogurt.
Mix to a soft sticky dough, then allow to rest for 10 minutes.
Divide the dough into four equal pieces. Roll out each piece to a circle about 20cm (8in) across on a well floured work surface.
Heat a lightly oiled heavy based frying pan until very hot. Dust the excess flour off the the flat bread and cook for about 30 seconds until the bread begins to bubble up in places.
Carefully flip over and cook the other side for about 15-20 seconds until browned in spots and cooked through.
Keep warm until all the flatbreads are cooked.
Hints and Tips
- I like to make 4 slightly thicker flatbreads when serving with dips or as a side. If you are using them as wraps I would make them thinner. Either roll out to a larger circle if you have a large enough frying pan to cook them in or divide the dough and make 6 or 8 smaller flatbreads
- As the dough is very sticky you will need to flour the rolling pin and work surface very well. Brush off the excess flour before cooking otherwise the flour will start to burn in the pan and will spoil the following flatbreads.
- If the flour does burn on the base of the pan then wipe out with a little oil on several thicknesses of kitchen paper , take great care not to burn yourself as the pan will be very hot.
- I like to roll out my flatbreads in one go and stack them well floured ready to cook but if you prefer and can work quickly you could roll each one as the previous one cooks.
- Always use whole-milk yogurt, low fat yogurt will be wetter. I use Yeo Valley organic yogurt as I often have a carton in the fridge. When I am not eating it as it is with fruit or on muesli I like use it to make my Really Easy Tzatziki and my Really Easy Yogurt Sauce.
Really Easy Flatbreads
- 250 g Plain flour plus extra to dust
- 2 tsp bicarbonate of soda (baking soda)
- pinch salt
- 200 g whole-milk yogurt
- oil for greasing
- Place the flour, bicarbonate of soda and salt in a bowl and mix together then add the yogurt.
- Mix to a soft sticky dough, then allow to rest for 10 minutes.
- Divide the dough into four equal pieces. Roll out each piece to a circle about 20cm (8in) across on a well floured work surface.
- Heat a lightly oiled heavy based frying pan until very hot. Dust the excess flour off the flatbread and cook for about 30 seconds until the flatbreads begin to bubbles up in places.
- Carefully flip over and cook the other side a for about 10-20 seconds until browned in spots and cooked through.Keep warm until all the flatbreads are cooked.