Dough Not Disturb (I’m Making Flatbread)
Easy Homemade Flatbreads
These 2-ingredient flatbreads are quick, soft, and perfect for almost anything — from curries and BBQ chicken to hummus and dips.
I pair with BBQ’d mini lamb burgers too.
This recipe makes 6 good-sized wraps — double the batch if you need more.
Flatbread
1 cup Greek yoghurt
1½ cups self-raising flour (plus a little extra if needed)
Optional: Garlic butter to brush on once cooked
Method
Place the Greek yoghurt in a mixing bowl and give it a quick stir.
Add 1 cup of flour and mix to combine. Gradually add more flour until the dough starts to come together in a ball.
Tip the dough onto a well-floured surface and knead for 1–2 minutes. If it’s too sticky, sprinkle in a little more flour. The dough should be smooth, soft, and no longer stick to your hands.
Wrap the dough in cling film and rest it in the fridge for an hour, or until ready to cook.
Divide the dough into 6 even portions. Lightly grease your work surface with oil then roll each ball into a round or oval.
Heat a frying pan over medium heat. Once hot, cook each flatbread dry (no oil) for about 20–30 seconds per side, until puffed and golden brown spots appear.
If you’d like, mix melted butter with crushed garlic and brush it over the flatbreads as soon as they come out the pan.
