Today I’m sharing a simple yoghurt flatbread recipe, which doesn’t use any yeast. Whilst they aren’t going to be as light and fluffy as a yeast-based dough, they still taste great and can be made with ingredients you probably already have in the house. It’s great if you’re in a pinch and I often use this recipe when I’m travelling away from home. They’re versatile and can be used as the base of a Mediterranean lunch or on the side of your curries in place of naan.
INGREDIENTS
Full fat Greek yoghurt (you can use plant-based yoghurt, it just needs to contain some form of live culture)
Self-raising flour (this is plain flour mixed with bicarbonate of soda, if you live in a country where this isn’t typically sold)
Salt
Honey (or plant-based agave)
Olive oil (or melted ghee)
Water
TIPS & NOTES
There are a few notes I’d add to this recipe. The first one is that you want to give this a really good knead before we set it down to rest for an hour. And, yes, I strongly recommend doing this! It helps the gluten in the flour to develop (though the dough won’t increase in size due to not containing any yeast) so you get a fluffier texture. Plus, if you’re making this to go with a curry; you can create the dough, go and prepare your curry and whilst that’s simmering you can roll and cook these breads. We want to knead it well because we’re only doing this once (unlike with many bread recipes that require you to return to the dough and work it several times).
In terms of the flour I use to roll out the flatbreads; I tend to use rice flour because it doesn’t get absorbed into the dough and doesn’t burn easily, so that’s what I recommend but in a pinch, a little of the flour you’ve used in the main dough is fine. Just be sparing!
When it comes to choosing a cooking vessel, I recommend cast iron or carbon steel, because they can reach very high temperatures that will give you these darker spots you see on my flatbreads. Non-stick pans typically can’t be heated to high temperatures safely, but if you stay on the right side of that; they’ll work well enough.
Because this recipe contains yoghurt, I like to store these in the fridge – they stay good for around 5 days and you can revive them by sprinkling on a little water and warming them up in the oven for 5 minutes (at whatever temperature I already have the oven running at – if it’s warm, it’s ready!)
Finally, for my tips: make sure you add a little splash of oil to the cooked flatbread and ensure you cover them with a tea towel immediately after they come off the pan; this allows the steam to be trapped and prevents the flatbreads from drying out.
Yoghurt Flatbreads
No-yeast yoghurt flatbreads that come together in around 2 hours
Ingredients
- 570g self-raising flour
- 140g full-fat Greek yoghurt
- 1 tsp of honey
- 1 tbsp of olive oil
- 5g fine sea salt
- A sprinkle of rice flour for each flatbread
- An extra dash of oil for each flatbread
- A dash of crushed black pepper (optional)
- A pinch of salt (optional)
Directions
- Combine the salt, optional pepper and self-raising flour in a large bowl
- Make a small well in the middle of the flour / salt mix and add the yoghurt, honey and olive oil – use a spatula to combine and then a wet hand as required
- Add 200ml of room temperature water and combine with the flour and oil mixture
- Pull the mixture into a ball and if there are still dry bits of flour; add more water one splash at a time
- Sprinkle some flour onto your work surface and drop the dough onto it – knead by hand for 3-5 minutes until you have a smooth ball
- Place the dough back into the bowl and cover with a towel to rest for 1 hour in order to develop the gluten
- Sprinkle a little rice flour onto your work surface and drop the dough onto it
- Using a dough cutter or a long knife to cut the dough into 1/8ths
- Take one of the 1/8ths and cover the rest with a tea towel – fold the edges into the centre to form a small package, turn it around (so the seams are on the bottom) and roll the dough into a ball – set this aside and cover with a tea towel and repeat for the other pieces of dough
- Preheat your pan over a medium-high heat
- Take a dough ball sprinkle a little rice flour onto it and roll out with a rolling pin (you may want to add a little flour to it also) on both sides so it’s 1-2cm thick (they don’t all need to be perfectly round or uniform)
- Increase the hob to a high temperature and carefully place the rolled dough onto the pan – when bubbles begin to appear, use a spatula to flip the flatbread (it should take 1-2 minutes only on each side)
- Place the finished flatbread onto a plate, brush it with a little oil and cover it with a tea towel
- Repeat this process for all of the flatbreads and enjoy right away
I enjoyed my flatbread with tahini yoghurt, chilli honey halloumi, parsley, dill, red pickled onions, pomegranate seeds, lemon juice and lemon zest. These also make a great side for curries and a wonderful dip accompaniment.
Let me know if you try my easy flatbreads!
Check out the step-by-step visual instructions here:
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