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.
Servings4 small flatbread
Equipment
- 10.25-inch cast iron skillet – Or any frying pan or skillet that fits your preferred size of flatbread.
Ingredients
- 1½ cups plain flour
- 1½ teaspoons baking powder
- ½ teaspoon fine salt
- 1 teaspoon nigella seeds (optional)
- ½ cup thick Greek yoghurt, or natural full-fat yoghurt
Instructions
Make the flatbread dough
- 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 ⅛ inch (3 mm). 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.