Greek yogurt Flatbread Recipe
These quick Flatbreads are delicious alongside soup, curries, Mexcan food and Middle Eastern inspired dishes. Use as a wrap or eat it with a salad. Versatile, easy and very quick to make. It doesn't need yeast, any lengthy proving or arm breaking kneading.
Servings: 4
Equipment
- mixing bowl, fork to mix with, frying pan, spatula
- 1 Rolling Pin
Ingredients
- 2 cups self raising flour Use the same amount of all-purpose flour with 2 teaspoons of baking powder.
- 1 1/4 cup greek yogurt plain or natural type
- 1/2 teaspoon salt
- 1 tablespoon olive oil for rolling out
Instructions
- Measure the flour, salt and yogurt into a mixing bowl and stir together using a fork.2 cups self raising flour, 1 1/4 cup greek yogurt, 1/2 teaspoon salt
- Then, using your hands start mixing it around to gather up all of the flour. This may take a moment or two.
- Once everything has come together to form a dough, divide into 4 pieces. Form each piece into a small ball. (If you can't incorporate all of the flour add a further teaspoon of yogurt and try again.)
- Place a frying pan on a low heat (increase this to a medium heat once you're ready to cook the dough) whilst you roll the dough into circular shapes.
- Add the oil to the worktop (if using) and either use your hands to push the dough into a circle or a rolling pin. Roll the dough to between 2mm to 3mm thick. If you want to use the bread as a wrap, roll them a little thinner.1 tablespoon olive oil
- As you roll out each one, pop it into the frying pan and give it a moment or two for one side to cook and then flip it over for the other side to cook. It may puff up a little as it cooks. It is done when you have golden brown spots on each side.
- Roll out your next piece of dough so that it can be aded straight to the pan whilst the previous one is cooking. Makes it a nice and speedy process.
- Continue in this way until you've cooked all of the dough and turned them into flatbreads.
- Wrap in a clean tea towel to keep them warm until you are ready to eat them.
Notes
Nutritional Information: This is computer generated and is intended as a guideline only.
Storing the Flatbreads - These are best eaten fresh on the day of making, but can be briefly warmed through and eaten the following day.
Freezes successfully as finished breads, for up to 2 months.
Suitable for Vegan, plant based and vegetarian diets if you use a suitable yogurt. (Tested with soya and oat plain yogurts.)
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1flatbread | Calories: 295kcal | Carbohydrates: 48g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 151mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4IU | Calcium: 79mg | Iron: 1mg
