These quick and easy yoghurt flatbreads are on the menu almost every week in our house. They are ready in 15 minutes, and are the perfect side for soups, stews and curries. They’re also perfect to serve with dips. These flatbreads use miracle two ingredient dough as a base. The only difference is that you need to use olive oil to roll out the flatbreads instead of flour. Then you just cook them in a frypan and they’re ready to serve. No fuss. Just easy, deliciously soft flatbreads. I’ve popped down a simple garlic butter that tastes great slathered on top of the flatbreads when they’re fresh off the frying pan. This is entirely optional and not necessary, but adds a little something more if you’re entertaining. Just be sure to not cook the flatbreads with the garlic butter on them - the garlic tends to burn.
Why you’ll love this recipe…
Ready in 15 minutes. Perfect for a quick side for dinner. Freezes well.
What’s the difference between naan and flatbread?
Naan and flatbread look similar and you could easily think they were both the same thing. But there is a difference between the two and that difference lies in one important ingredient - yeast! Traditionally flatbread is made without yeast, which is also known as an unleavened bread. Naan bread, on the other hand, is made with yeast and is a leavened bread. Both breads can be used in a similar fashion and both taste delicious. If you’re worried about using yeast or just looking for something super quick and easy, flatbreads the best way to go.
What is flatbread made of?
These flatbreads could not be easier to make. Here’s what you’ll need (full measurements in the recipe card below)…
Greek Yoghurt Self-Raising Flour - or replace with all purpose / plain flour and baking powder. You’ll need 2 teaspoons of baking powder for every cup of all purpose / plain flour you use. Olive Oil
How to make flatbread - step by step
Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Divide the dough into 6 even parts. Lightly grease a clean work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Flip your dough to ensure both sides get covered in oil. Drizzle more oil on the surface as needed.
Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread. If you’re wanting to use the optional garlic butter, simply mix the butter and garlic together then brush over the flatbreads as soon as they come out of the frying pan.
How to store flatbread?
Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you’re having curry or soup for dinner. Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds.
How to use flatbread?
There are so many ways to use this flatbread!
Use it for dips - like this Greek Tzatziki. Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup. Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.
Tips for making flatbread
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right! You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature. Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don’t look nice. Don’t stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you’re good to go. Garlic butter is completely optional. The flatbread tastes great with or without it.
MORE TWO INGREDIENT DOUGH RECIPES
Garlic Knots No Yeast Homemade Cinnamon Rolls 2 Ingredient Bagels Spinach and Feta Gozleme Ham and Cheese Scrolls Pizza Scrolls Cheese and Vegemite Scrolls Apple Cinnamon Rolls OR see all Two Ingredient Dough Recipes
If you’ve made these Quick and Easy Yogurt Flatbreads I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. How to store flatbread? Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you’re having curry or soup for dinner. Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds. How to use flatbread? There are so many ways to use this flatbread!
Use it for dips - like this Greek Tzatziki. Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup. Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.Make it a wrap - fill it with your favourite wrap ingredients!
Tips for making flatbread
Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature. Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don’t look nice. Don’t stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you’re good to go.
