Greek Yoghurt Flatbread with no yeast

Name: Greek Yoghurt Flatbread with No Yeast
Prep time: 5 min
Cook time: 6 min
Ingredients: 200 g self raising flour (US self rising flour) (organic); 1 tsp baking powder (organic); 150 g greek yoghurt (or natural yoghurt, organic, full fat)

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Homemade Flatbreads need just 3 ingredients, are very easy to make and can be used in so many different ways. You can basically add whatever toppings you like or use them as quick pizza bases. (For a traditional homemade pizza base check out my Pizza recipe). They are also great used as wraps or as sides with curries and stews. Taking only 10 minutes to make, leaning how to make your own flatbreads is something you won't regret. Yoghurt flatbreads have a lovely flavour and texture and are alot less hassle than yeast versions. The flatbread dough can also be frozen, making them a perfect standby. My kids love these and we make them alot. Sometimes for lunch, othertimes for a snack with dips.

flatbread topped with salsa black olives feta cheese and parsley — Top with salsa olives and feta cheese

People often ask...

What is a Flatbread?

A flatbread is what's known as unleavened bread which means it contains no yeast. People have been making flatbreads for thousands of years. They are popular in Middle Eastern and Mediterranean cultures. There are lots of different types of flatbreads. The simplest version can be made with just flour and water.

Is Flatbread the same as Pita bread?

Flatbread and Pita are not quite the same. A flatbread contains no yeast at all whereas a Pita bread contains a small amount of yeast. A flatbread is sometimes called a 'Pocketless Pita' as you can't split it and stuff the middle the way you can with a Pita.

Why make Flatbread with yoghurt?

Yoghurt is used instead of adding fat such as butter or oil, so it helps make a healthier bread. The acidity in the yoghurt helps relax the gluten in the flour which makes the bread more tender. The acidity also works with the baking powder to make the dough rise a little and create lovely little bubbles.

Uses for Flatbread

Flatbreads are a great standby. As they are so quick to make, they are perfect for lunches. Use them as wraps and fill with your favourite sandwich ingredients. You can treat it like a pizza base. Just cover with passata and add toppings and grated cheese then grill until the cheese is melted. They are also delicious with a curry as they are so similar to naan bread, which is also made with yoghurt. For a more authentic naan you could add a few Nigella or Cumin seeds. Enjoy them as a snack with dips or as a side to spicy foods or stews.

You might enjoy flatbreads with the following recipes

Topping ideas

There are loads of different toppings you can use. All of your favourite sandwich fillings will work or how about these ideas.

Drizzle with olive oil or garlic butter
Spread with pesto and add chopped tomatoes, and buffalo mozarella
Add greek toppings such as olives, red onion and feta cheese
Scrambled egg and tomato
Goats cheese, figs and rocket
Take a look in your fridge and see what needs eating up. Flatbreads are a great way to enjoy leftovers!

flatbread with salsa olives feta and stack flatbreads with parsley in background — There are so many different topping ideas you can use

How to make Flatbread

Pre-heat the grill. Add the flour, baking powder and yoghurt to a bowl and mix together with a spoon.
Now use your hands to form the mixture into a dough and divide the mixture into 4 equal pieces.
Sprinkle a little flour on a surface and roll out the dough in a rough circle shape about 3 - 4mm thick. Place on a backing sheet
Grill for 1-2 minutes each side until slightly browned. Alternatively, add a little olive oil to a large frying pan and fry over a medium heat for 2 -3 minutes each side.

Recipe Tips

The higher the heat and the thinner your flatbread, the crispier they will be. If you want fluffier flatbreads roll the dough out to a thickness of about 3 - 4mm.

I've made this recipe with plain flour and self-raising (US Self-Rising). You can use either. Personally, I prefer to use self-raising flour as you get a slighter lighter fluffier flatbread.

You can grill your flatbreads for 2 - 3 minutes each side, or you can fry them in a large frying pan, again for 2 - 3 minutes each side. A non-stick frying pan is best. It doesn't matter what shape you roll them out if you are going to grill them. For frying, you need to aim for a rounder shape and make sure they are not bigger than your pan. It's best to add a little olive oil to the pan when frying. Also remember that the pan will continue to get hot so after you have made a few, they won't take quite as long each side so keep an eye on them.

Storage

Grilled flatbreads are best eaten the same day but can be kept in an airtight container for 2-3 days. They contain no preservatives so won't last as long as shop bought bread. You can also freeze the flatbread dough making these a great standby. Separate each flatbread with a piece of greaseproof paper to stop them sticking together. Grill from frozen. They will take slightly longer than 2 minutes each side as the dough will need to defrost. They will freeze well for up to 3 months.