mohamed shili This Easy flatbreads recipe is a soft and fluffy recipe, which is made with just three simple ingredients: self-raising flour, baking powder, and natural yoghurt. It’s the perfect side dish for any curry, a no-yeast bread that’s ready in under 30 minutes.
Easy flatbreads Ingredients
A simple list for the perfect quick, no-yeast bread.
For the Flatbreads:
- 350g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- 350g natural yoghurt
- A pinch of sea salt
For the Optional Garlic and Herb Butter:
- 40g unsalted butter
- 2 cloves of garlic, crushed
- 1 bunch of fresh soft herbs (like parsley, basil, or dill), finely chopped
How To Make Easy flatbreads
A step-by-step guide to these wonderfully soft and fluffy breads.
- Make the Dough: In a large mixing bowl, combine the self-raising flour, baking powder, and a pinch of salt. Add the natural yoghurt and mix with a spoon, then use your hands to bring everything together into a soft dough.
- Knead and Rest: On a lightly floured surface, knead the dough for just a minute or so until it comes together. This is a quick bread, so it doesn’t need long kneading. Place the dough back in the bowl, cover it, and let it rest for about 10-15 minutes.
- Make the Garlic Butter (Optional): While the dough rests, melt the butter in a small pan over a medium heat. Stir through the crushed garlic and chopped herbs, then set aside.
- Shape the Flatbreads: Divide the rested dough into 12 equal-sized pieces. On a floured surface, use a rolling pin to roll each piece into a round, about 12cm in diameter and 2-3mm thick.
- Cook the Flatbreads: Heat a dry griddle pan or a non-stick frying pan over a high heat. Once hot, cook each flatbread for 1 to 2 minutes on each side, until it puffs up and has beautiful golden-brown or charred spots.
- Serve: As the flatbreads come off the heat, brush them generously with the herby garlic butter (if using). Pile them onto a serving board and serve immediately while warm.
Recipe Tips
For the softest, fluffiest flatbreads every time.
- How to get the softest flatbreads? The key is the yoghurt and not over-kneading the dough. The acidity in the yoghurt reacts with the baking powder to make the flatbreads incredibly soft and fluffy. A short, gentle knead is all that’s needed to bring the dough together.
- Why is there no yeast in this recipe? This is a “quick bread” recipe. It gets its rise from the chemical reaction between the baking powder in the self-raising flour and the acid in the yoghurt, which means there’s no long proving time needed.
- Can I make these without a griddle pan? Yes, a hot, dry non-stick frying pan or a cast-iron skillet works perfectly. The high heat is key to getting them to puff up and cook quickly.
- Can I make the dough ahead of time? This dough is at its best when cooked shortly after being made, as the baking powder starts to react as soon as it’s mixed with the yoghurt. However, you can store the dough, well-wrapped, in the refrigerator for a few hours if needed.
What To Serve With Easy flatbreads
The perfect accompaniments for this versatile bread.
These soft, warm flatbreads are incredibly versatile. They are perfect for:
- Scooping up curries, stews, and chilis
- Serving with dips like hummus, baba ghanoush, or a tangy yoghurt dip
- Using as a quick pizza base
- Tearing and sharing as part of a meze or antipasto platter
How To Store Easy flatbreads
These are best enjoyed fresh, but here’s how to store them.
- Best Eaten Fresh: These flatbreads are at their absolute best when they are warm, soft, and fresh from the pan.
- Reheat: If you have leftovers, store them in an airtight container or a zip-top bag at room temperature for up to 2 days. To serve, sprinkle them with a tiny bit of water and reheat them for a minute in a hot dry pan to soften them up.
Easy flatbreads Nutrition Facts
An estimated guide per flatbread (plain).
- Calories: 150 kcal
- Carbohydrates: 28 g
- Protein: 5 g
- Fat: 2 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have self-raising flour?
You can easily make your own. For every 1 cup (150g) of plain (all-purpose) flour, simply whisk in 2 teaspoons of baking powder.
Can I use Greek yoghurt?
Yes, Greek yoghurt works wonderfully. It’s a bit thicker, so if your dough seems too dry, you may need to add a splash of milk or water to bring it to the right consistency.
Can I make these vegan?
Yes. To make these vegan, simply substitute the natural yoghurt with an equal amount of a plain, unsweetened plant-based yoghurt, like a soy or coconut yoghurt.
Try More Recipes:
Easy flatbreads Recipe
Course: Side DishCuisine: InternationalDifficulty: Easy12
15
minutes15
150
kcalIncredibly easy, soft, and fluffy no-yeast flatbreads made with just 3 simple ingredients. The perfect quick bread for scooping up curries, stews, and dips.
Ingredients
350g self-raising flour, plus extra for dusting
1 teaspoon baking powder
350g natural yoghurt
Pinch of sea salt
Optional: Garlic & herb butter (40g butter, 2 cloves garlic, fresh herbs).
Directions
- In a large bowl, mix the flour, baking powder, and salt. Add the yoghurt and mix to form a soft dough.
- Knead gently on a floured surface for 1 minute. Let the dough rest, covered, for 15 minutes.
- Divide the dough into 12 pieces and roll each into a thin round (about 12cm).
- Heat a dry, non-stick griddle or frying pan over a high heat.
- Cook each flatbread for 1-2 minutes per side, until puffed up and golden.
- If using, melt the butter with the garlic and herbs and brush it over the hot flatbreads. Serve immediately.
Notes
- A sticky dough is a good sign! It will result in a softer, more pliable flatbread. Use floured hands to manage it.
- This is a quick bread that relies on baking powder, so there is no long proving time needed.
- These flatbreads are best eaten fresh and warm from the pan.
- Feel free to add spices like cumin or smoked paprika to the dough for a different flavor profile.