These no-yeast yoghurt flatbread are deliciously fluffy and super easy to make. You can use plain all-purpose flour as I do, or simply omit the baking powder if you prefer self-raising flour. Spelt or whole wheat flour also works. The recipe makes 4 small flatbreads (or 2 larger ones).
Reserve two tablespoons of flour and place the rest of the flour in a large bowl. Add the baking powder, salt and nigella seeds, and stir to distribute.
Add the yoghurt. Roughly mix it with a fork and then get in with your hands to form a shaggy ball. If the dough is too sticky, add more flour – one tablespoon at a time.
Tip the dough onto a lightly floured work surface and gently knead for a minute. The dough won’t be elastic like bread dough, but it should form a ball of slightly sticky dough. You can also do this in a food processor with a dough blade.
Rest the dough for 15 minutes
Place the dough back in the mixing bowl and cover it with a damp kitchen towel. Leave to rest for 15 minutes.
Heat a dry frying pan or skillet over medium-high heat. It should be large enough to fit one flatbread at a time.
Roll the dough into thin flatbread
Divide the dough into 4 equal pieces for small flatbreads – or 2 for larger flatbreads – and shape each into a dough ball. Keep the dough balls covered under the damp kitchen towel.
Dust your rolling pin lightly with flour and roll the first dough ball out until thin, roughly 3 mm (⅛ inch). It doesn’t need to be perfectly round.
Cook the flatbread
Once the dry pan is nice and hot, cook one flatbread at a time for 1 – 2 minutes per side.
Move the cooked flatbread to a plate and repeat with the remaining dough balls, stacking the flatbreads as you go.
Notes
Depending on your yoghurt or flour, you may need to adjust the wet-to-dry ingredient ratio. If the dough sticks to your hands when kneading, add some of the extra flour. You want a smooth dough ball that does not stick to your hands or the work surface too much (slightly sticky is fine), but it should not be dry and crumbly.
If you don’t mind the extra washing up, you can use a stand mixer with a dough hook or a food processor with a dough blade to mix the dough.
Cover any leftover flatbreads in foil or plastic wrap and store them at room temperature for a day or freeze them in a freezer bag for up to 3 months.
This recipe makes 4 small flatbread or 2 large ones. You can easily double the recipe and make whatever size of flatbreads you prefer – as long as your pan is larger than the flatbread.